Super Bowl Sunday is always one of my favorite weekends of the year. Especially this year, as the Giants are in it! You can be sure that I will have my blue Giants shirt on and a seat right in front of the TV as the game starts on Sunday. Going to be a great game!
I recently discovered this healthier version for making Buffalo Chicken that I can’t wait to try for Sunday. In addition to the excitement of the Giants being in the Super Bowl, watching the new commercials as they air, and hanging out with good friends, the food and drinks are what make the party! Have a great weekend Everyone!
Mini Buffalo Chicken Balls
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/3 cup hot sauce such as Frank’s Red Hot
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery rib, minced
3/4 cup bread crumbs
1 teaspoon salt
Heat the oven to 450 degrees. Drizzle the oil into a 9-by-13-inch baking dish and evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and allow the mixture to cool 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, lining them up snugly and in even rows. The meatballs should be touching one another.
Roast for 15 to 20 minutes, until the meatballs are cooked through, registering 165 degrees on an instant-read thermometer. Allow the meatballs to cool for 5 minutes in the pan before serving with celery sticks and blue cheese dressing. Makes 40 meatballs, 4 entrée or 10 appetizer servings.
1 Parts Domaine de Canton
1 part Grand Marnier
½ Part Fresh Lime Juice
Shake and strain over ice. Garnish with a lime wheel.