Buffalo Chicken Meatballs

Instructions

1. Step 1

   Preheat the oven to 220°C. Coat the rimmed baking sheet with the canola oil.

   Ingredients used: 15.0 ml Canola Oil

   Cookware: oven, rimmed baking sheet

2. Step 2

   Combine the ground chicken, breadcrumbs, egg, celery, green onion, garlic, kosher salt, and black pepper. Mix just until evenly blended.

   Ingredients used: 45.0 gr Breadcrumb, 50.0 gr Celery, 1.0 piece Chicken Egg, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 500.0 gr Ground Chicken, 4.0 gr Kosher Salt, 30.0 gr Scallion

   Cookware: Large Mixing Bowl, Large Spoon

3. Step 3

   Shape the mixture into 20 equal meatballs and space them apart on the prepared baking sheet.

   Cookware: rimmed baking sheet

4. Step 4

   Bake until lightly browned and the centers reach 74°C, about 16–18 minutes.

   Timer: 16 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet

5. Step 5

   Melt the butter in the saucepan over low heat. Remove from the heat and whisk in the hot sauce and Worcestershire sauce until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 gr Butter, 120.0 ml Hot Sauce, 5.0 ml Worcestershire Sauce

   Cookware: small saucepan, whisk

6. Step 6

   Transfer the cooked meatballs to a clean serving bowl, pour over the Buffalo sauce, and toss until evenly coated. Serve immediately.

   Cookware: large serving bowl, Large Spoon