I am having everyone over next week for the kick off of Football Season! Also happens to be a Steeler game, how convenient! Anyway, I was making my list of usual suspects on what I wanted to serve during the game – I had my pumpkin muffins, pizza rolls, and a few others on the list of what to buy at the store when I realized I needed a few more hearty items to serve outside of the dips and snack foods I normally make. That’s when I got down to the buffalo chicken meatballs. Easy and filling. After all, this is hardly the time to eat the fruits and salads we have been noshing on all summer. You don’t feel guilty because its ground chicken, but you are also not starving by half time. GOOO PITTSBURGH!!
- 1 lb. ground chicken
- 1 tsp. salt and 1 tsp. black pepper
- 1 cup of the mirepoix mix I use in the meatloaf recipe too. (just finely diced celery and onions is fine also, I’m just lazy)
- 1 tsp. garlic powder (Again adjust to your taste preference)
- 3/4 cup chicken broth
- 1/2-3/4 cup of hot sauce (Frank’s or Cholula work best)
- 2 1/2 Tbsp. dry ranch seasoning
In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use). Mix together the ground chicken, veggies, and spices until combined. Form into meatballs (approximately 20 small meatballs). Heat 1-2 tbsp. of oil in a large skillet, over medium-high heat. Sear the meatballs for 6-8 minutes, turning the meatballs for an even sear. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes) Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.
I am making these next week for the party so keep an eye out on our Instagram page (@damndelish) to see how they turn out!
Happy Eating, XO.