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Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce

These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.

  • yield: Makes about 75 mini meatballs

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Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup Frank's RedHot hot sauce, plus more for serving
  • 2 pounds ground chicken, preferably thigh meat
  • 2 large eggs
  • 2 ribs celery, minced (about 1 cup)
  • 1 2/3 cups dried breadcrumbs
  • 2 teaspoons coarse salt
  • Blue Cheese Dressing
  • Celery sticks, for serving

Directions

  1. Step 1

    Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

  2. Step 2

    Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

  3. Step 3

    Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

  4. Step 4

    Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

Source
The Martha Stewart Show, January 2011

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Reviews (17)

  • 10 Jan, 2013

    Do not use white meat chicken or Turkey! It just isn't the same!!!

  • 22 May, 2012

    Enter your review...

  • 29 Jul, 2011

    these were fantastic! really easy to make & great flavor

  • 20 Mar, 2011

    Yum!!!!!!! These were gone in a heart beat. I will use buttermilk instead of milk for the blue cheese sauce.

  • 14 Mar, 2011

    I thought these were great. A spicy wing recipe without the bone. I think it would be OK with 1/2 ground chicken and 1/2 ground chicken breast. a great do ahead recipe.

  • 14 Mar, 2011

    I made these for a party and they were a BIG hit! Lots of complements. I shaared the recipe with other guests.

  • 7 Feb, 2011

    I made these for a Super Bowl party. They were good but not something that I would make again.

  • 3 Feb, 2011

    Without having made these I know they will be good, just by seeing them made on the show. I plan to make for Superbowl Sunday and serve them skewered with both the hot sauce and the blue cheese for dipping. Thanks so much for sharing!

  • 1 Feb, 2011

    Is it possible to freeze these?

  • 1 Feb, 2011

    These are indeed fantastic, and MUCH easier than traditional buffalo wings (no frying!). I'd suggest tasting one of them before pouring on any more hot sauce; they are spicy enough for some folks. I served extra buffalo sauce along with regular bleu cheese salad dressing for those who wanted more heat. They're now part of my regular menu selections!

  • 1 Feb, 2011

    These are fantastic (and I'm from Buffalo, where we are big on authentic chicken wings!). You can see my results here: http://marthaandme.wordpress.com/2011/02/01/buffalo-chicken-meatballs/
    Perfect for a party or Superbowl!

  • 31 Jan, 2011

    Delicious!!!! My husband loved these. I will be making these for lots of future events like Super Bowl Sunday, potlucks, etc. Thanks for sharing this one, it is truly a keeper.

  • 29 Jan, 2011

    Lousy.........if you want the chicken wing flavor, make chicken wings. I made the recipe exactly as recited (and I watched the show), shared some with my sister, had some for dinner with a salad and ciabatta bread, and threw the rest in the garbage. C'mon Martha.......these were awful!. The recipe went in the garbage too.

  • 26 Jan, 2011

    I was at this show and was able to try them. They are delicious. Maybe the best I have had.

  • 26 Jan, 2011

    Mmmm sounds great! Going to try it out this weekend for poker night! When making meatballs though, I always use a mini muffin pan instead of a baking sheet. Meatballs keep their shape, brown great and it keeps them from sticking together!

  • 25 Jan, 2011

    These meatballs are absolutely fantastic. I made them for my family tonight along with the blue cheese dressing as suggested. They came out so moist and flavorful. This recipe is an A in this house and I am sure to be making it again soon.

  • 25 Jan, 2011

    These meatballs are absolutely fantastic. I made them for my family tonight along with the blue cheese dressing as suggested. They came out so moist and flavorful. This recipe is an A in this house and I am sure to be making it again soon.