Buffalo Chicken Meatballs
- 1 cup finely diced celery
- 1 cup finely diced onion
- 3 garlic clove(s) minced
- 2 tablespoons olive oil
- 1-2 teaspoons apple cider vinegar
- 2 pounds ground chicken
- 1 pound ground pork
- 2 large eggs
- 2-3 cups bread crumbs see note
- 2 tablespoons dry ranch dressing mix
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 bottle Hot Wing Sauce
Preheat oven to 350°F.
Saute celery, onion and garlic in olive oil over medium-low heat until tender, 5-6 minutes.
Add vinegar to pan to deglaze the pan (i.e. get all the "fond" or "yummy brown bits" off of the bottom). Remove from heat and allow to cool.
In a large bowl, combine ground chicken and pork, cooled celery/onion/garlic, eggs, 2 cups of the bread crumbs, and seasonings. Gently, mix by hand until evenly distributed.
Form into balls (1 1/2 inch in diameter). If the mixture is too sticky, add more breadcrumbs (1/2 cup at a time) until they will hold their shape. Place in a pan(s) lined with aluminum foil and lightly coated with cooking spray (for easy clean-up).
Bake for 15 minutes.
Remove from oven. Increase oven temperature to 400°.
Turn meatballs over and drizzle half of the sauce over meatballs.
Return to oven for 15 minutes.
Drizzle meatballs with remaining sauce, turning meatballs to coat. Continue baking for 5-10 minutes or until sauces are bubbly and meatballs are fully cooked.
Image and recipe sourced from https://picniclifefoodie.com/buffalo-chicken-meatballs-bbq-asian-sauce-pork-recipe-food-blog/