Not everyone is a fan of chicken wings. Most of my family members are, frankly, grossed out by the bones, and having to pick around the bits that are “not quite meat”. Boneless wings are great, but trying to find ones that are gluten free is difficult, and purchasing pieces of chicken breast, cutting, breading, and cooking them can be a real pain.
The solution to this dilemma is this recipe for Buffalo Chicken Meatballs. One recipe makes over 60 bite sized meatballs, which are plenty for a crowd. If your crowd is bigger… double or triple the recipe.
These little meatballs are slightly spicy on their own, and have crunchy little bits of celery peeking out, not to mention plenty of buttery buffalo sauce. Just serve a nice gluten free Blue Cheese Dressing and some celery sticks along side, and watch them disappear!
BUFFALO CHICKEN MEATBALLS
- 2 Tablespoons Butter
- 1 Cup Hot Sauce*
- 2 Pounds Ground Chicken (preferably a mix of dark and light meat)
- 3 Eggs, beaten
- 1 1/4 Cup Dry Gluten Free Bread Crumbs (regular, not panko)
- 1 Large Celery Stalk, chopped very fine (minced)
- 2 teaspoons to 1 Tablespoon Crushed Red Pepper Flakes, to taste
- 1 teaspoon salt
- Gluten Free Blue Cheese Dressing** Purchased, or Home made
Place the hot sauce and butter in a medium saucepan and heat on low, until butter melts. Stir to combine. Remove from burner and cool to room temperature.
Preheat oven to 450. Line a cookie sheet with non stick aluminum foil or parchment paper, spray lightly with non stick cooking oil spray and set aside.
In a large bowl, combine ground chicken, eggs, and celery. Stir in beaten eggs, red pepper flakes, and salt until everything is well combined. Stir in gluten free bread crumbs. Mixture will be sticky.
Using a small scoop (1 Tablespoon size) or a tablespoon, scoop meatballs onto the prepared cookie sheet, one inch apart, rolling a bit with your hands if the meatballs aren’t quite round. Bake for 6 minutes, then turn meatballs over and bake for 2 to 3 minutes or until cooked through (160 on a meat thermometer). Let cool for 5 to 10 minutes, then place in a large bowl. Pour hot sauce and butter mixture over meatballs, and stir gently to combine.
Serve on Hors D’ouvre picks or toothpicks with celery sticks and Blue Cheese Dressing**
*I recommend Frank’s Brand RedHot Wings Buffalo Sauce, which according to the Frank’s website is gluten free. If you want a spicier sauce, try Frank’s RedHot XTRA Hot Sauce!! http://www.franksredhot.com/info/faq
**Blue Cheese Dressing
- 1/2 Cup Mayonnaise
- 1 Cup Sour Cream
- 1/3 to 1/2 Cup Milk
- 1 Tablespoon Red Wine Vinegar
- 1 teaspoon Salt
- 1/2 to 3/4 Cup Crumbled Blue Cheese (I prefer Gorgonzola)
Stir together Mayonnaise and sour cream. Add 1/3 Cup milk slowly until well combined, adding more if you want a thinner dressing. Stir in red wine vinegar and salt. Stir in crumbled blue cheese, using the smaller amount to start with, and adding more if you want a chunkier dressing. Adjust salt if necessary.
The next time you need a great appetizer for the holidays, a birthday party, cocktail party, New Year’s celebration, or you just want to have something special for putting between a couple of slices of bread, these spicy hot meatballs will fit the occasion. They are the perfect size for a bite of heat, and cooled off with the Blue Cheese Dressing** they are just right.