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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs





  • Buffalo Chicken Meatballs
  • 2 tablespoons vegetable oil

  • 4 tablespoons unsalted butter

  • ½ cup Frank’s Red Hot Sauce

  • 1 pound ground dark meat chicken

  • 1 egg

  • ½ celery stalk finely diced

  • ¾ cup bread crumbs

  • 1 teaspoon salt

  • Buffalo Sauce
  • ½ cup Frank’s Red Hot Sauce

  • 2 tablespoons butter

  • 3 tablespoons honey

  • ½ packet of ranch dressing powder mix

  • Crispy Ranch New Potatoes
  • 1 can (100 potatoes) new potatoes

  • 1 packet of ranch dressing powder mix

  • Celery Blue Cheese Salad
  • 2 cups hearts of celery sliced paper thin on a bias cut

  • 1 cup blue cheese crumbles

  • ½ cup micro celery

  • ½ cup Ellis Island Weiss beer

  • 1 cup salad oil

  • 1 teaspoon Dijon mustard

  • ¼ cup rice wine vinegar


  • Buffalo Chicken Meatballs
  • Combine hot sauce, chicken, egg, celery, bread crumbs and salt. Mix well by hand. Roll into small balls packing firmly. Place on a prepared baking dish making sure meatballs touch each other. This will keep them moist. Roast for 15-20 minutes.
  • Buffalo Sauce
  • Add all ingredients to a small sauce pot and cook for about 2 minutes or until it’s hot. Toss with chicken meatballs.
  • Crispy Ranch New Potatoes
  • Drain 1 can (100 potatoes) peeled new potatoes. Fry in a deep fat fryer for about 7 minutes or until crunchy to the taste. Drain and place in a mixing bowl with 1 packet of ranch dressing mix. Toss well.
  • Celery Blue Cheese Salad
  • In a small mixing bowl, add mustard, beer, and vinegar. Mix. Slowly drizzle in oil while whisking. Season with salt and pepper to taste. In another bowl, add celery, blue cheese and micro celery. Toss with enough dressing to coat. Chill.
  • To Build
  • Serve meatballs over hot potatoes. Top with celery salad.
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