Friday, November 13, 2009
A chicken wing alternative
Buffalo Chicken Meatballs
Rachael Ray's Big Orange Book Copyright 2008
1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped I used some dried parsley
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Frank’s)
3 scallions, green and white parts thinly sliced
1/2 cup buttermilk
1/2 cup sour cream I used lite
1/2 cup blue cheese crumbles
A couple of handfuls celery sticks
A couple of handfuls carrot sticks
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total. I used my scoop and got more.
Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Mix together the buttermilk, sour cream, blue cheese and most of the chopped scallions.
Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the bleu cheese dressing in a small serving bowl and garnish with the remaining scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside.
I love chicken wings but no matter how you make them (fried, baked, whatever) they are kind of a pain to make at home. This meatball version is much friendlier. It's easier to make these for a party (I made the meatballs ahead of time, froze them, then reheated them in the oven while I made the sauce). While I would never make a weeknight meal out of chicken wings, I served these for dinner, even though they were designated as an appetizer in the cookbook.
If you are looking for lighter appetizers to serve, these are a good choice if you make this dressing with light ingredients or buy a light blue cheese dressing. They are not super-light (there is butter involved) but definitely a step up from regular wings and that delicious but decadent buffalo chicken dip that is so popular. Also, these have less sugar than most meatball appetizer recipes.
I wasn't thrilled with this blue cheese dressing. It was okay but not the best. I prefer this one that my baked chicken wing recipe used. Not surprisingly, when I went to RR's site, the recipe called for prepared blue cheese dressing which I would also prefer. That is one thing I've noticed about RR's recipes - they always seem to be slightly different between her books and her site.
I almost forgot to add this to my ground chicken recipe list.
Question of the Day: Do you have a favorite hot sauce? As much as I love Frank's, I've been buying most Crystal since it's less expensive.