This one is an absolute favorite. We tried it once ages ago, and the kids went bonkers for it. Since these are made with chicken or turkey, and they’re baked instead of fried, they’re ever so slightly on the more healthy side (don’t worry, the butter in the wing sauce makes up for that, but you gotta live, right?!). Since first making these and given how much we all love them, they’ve become a great go-to for a quick dinner or serving as appetizers at a party. We often double or triple the recipe as they go quickly. We hope you try it and we hope you love it as much as we do!
- 1 pound ground chicken or turkey
- ½ cup breadcrumbs
- 2 stalks celery, finely chopped
- 2 scallions, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon hot sauce (we prefer Frank’s Red Hot Buffalo sauce)
- 1 egg
- Salt and pepper, to taste
- Crumbled blue cheese, for serving
- Carrot sticks, for serving
- Celery sticks, for serving
- Blue cheese dressing, for serving
- ½ stick butter
- ¾ cup hot sauce (we prefer Frank’s Red Hot Buffalo sauce)
Preheat oven to 400 degrees. Line 2 large cookie sheets with parchment paper.
Add chicken or turkey, breadcrumbs, celery, scallions, garlic, hot sauce, egg and salt and pepper to a large bowl. To speed up the chopping process, we usually use a food processor to chop the celery, scallions and garlic. Mix gently by hand just until all ingredients are blended, being careful not to overmix. Using a teaspoon, scoop mix and gently form each scoop into a ball. Place onto cookie sheet in rows. Bake at 400 degrees for 15 minutes until cooked through and slightly browned.
While the meatballs are baking, add butter and hot sauce to a small saucepan over medium heat. Stir occasionally until the butter is melted.
When the meatballs are done baking, place into a large bowl. Pour the hot sauce over the meatballs and stir gently until all the meatballs are coated.
Turn the meatballs onto a serving plate. Sprinkle crumbled blue cheese on top. Serve with celery stalks, carrot sticks and blue cheese dressing on the side.
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