Rachael Ray's Buffalo Chicken Meatballs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb ground chicken breast (all--meat)
• 1/2 small onion, grated
• 2 garlic cloves, grated
• 1/2 cup parsley, chopped
• salt & freshly ground black pepper
• extra virgin olive oil, for drizzling
• 2 tablespoons butter
• 1/2 cup hot sauce, frank's brand
• blue cheese dressing, for dipping
• 3 scallions, green and parts thinly sliced, for garnish
• celery rib
• carrot sticks

Recipe

• 1 pre-heat oven to 400ºf.
• 2 in a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
• 3 flatten out the meat in the bowl and score it into four portions using the side of your hand. shape each portion into four balls – you should have sixteen meatballs in total.
• 4 wash your hands after handling the raw poultry.
• 5 arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
• 6 place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
• 7 while the meatballs are baking, melt the butter in a large skillet over medium heat.
• 8 add the hot sauce and whisk to combine.
• 9 toss the baked meatballs in the hot sauce to coat.
• 10 serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.