Buffalo Chicken Meatballs
Buffalo Chicken Meatballs
Chef Guy Fieri cooked some signature recipes, (Buffalo Chicken Meatballs and Shrimp Jalapeno ‘Poppers) for the Super Bowl Today pre-game broadcast crew on CBS in February 2010, all courtesy of Ritz Crackers.
Makes:
24 servings
What You Need
5 stalks celery, divided
1 lb. ground chicken
60 RITZ Crackers, crushed (about 2-1/2 cups), divided
1/2 cup hot pepper sauce for Buffalo Wings, divided
2 Tbsp. butter or margarine, melted
1/3 cup oil
3/4 cup KRAFT ROKA Blue Cheese Dressing
Make It!
HEAT oven to 375°F.
CHOP 1 celery stalk finely; mix with chicken, 1 cup cracker
crumbs and 3 Tbsp. hot sauce. Shape into 24 balls.
MIX remaining 5 Tbsp. hot sauce and butter in shallow bowl.
Place remaining cracker crumbs in separate shallow bowl.
Roll balls in hot sauce mixture, then in crumbs until evenly
coated.
HEAT oil in large nonstick skillet. Cook chicken balls, in
batches, 3 to 4 min. or until lightly browned, turning after 2
min. Drain on paper towels. (Note: Balls will not be done but
will finish cooking in oven.) Place in 15x10x1-inch pan
sprayed with cooking spray.
BAKE 20 to 25 min. or until done (165ºF). Meanwhile, cut
remaining celery into thin sticks.
SERVE chicken balls with dressing and celery sticks.
Shortcut:
Prepare as directed, omitting browning the chicken balls in
hot oil in skillet and increasing the baking time to 30 to 35
min. or until chicken balls are done (165ºF), turning after 15
min.
Substitute:
Prepare using ground turkey.
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Prep Time:
20 min
Total Time
45 min
RITZ Buffalo Chicken “Meatballs”
www.ritzcrackers.com
Ritz Recipes
