Zutaten für Rachael Ray's Buffalo Chicken Meatballs
- Ground Chicken Breast
- 1/2 cup finely chopped onion
- Garlic Cloves
- 1/4 cup chopped fresh parsley
- Salt & Freshly Ground Black Pepper
- Extra Virgin Olive Oil
- 4 tablespoons butter
- 1/2 cup hot sauce
- Blue cheese dressing (to serve)
- Chopped scallions (to serve)
- Celery Rib
- Carrot sticks (to serve)
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Zubereitung von Rachael Ray's Buffalo Chicken Meatballs
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine 1 lb ground chicken, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- Gently mix the ingredients until just combined. Avoid overmixing.
- Shape the mixture into 16 meatballs (approximately 1.5-2 ounces each).
- Wash your hands thoroughly after handling raw poultry.
- Arrange meatballs on a nonstick baking sheet. Drizzle with 1 tablespoon extra-virgin olive oil.
- Bake for 10-12 minutes, or until cooked through and golden brown.
- While meatballs bake, melt 4 tablespoons butter in a large skillet over medium heat.
- Add 1/2 cup hot sauce (Frank's RedHot or your favorite brand) to the melted butter and whisk to combine.
- Once meatballs are cooked, gently toss them in the hot sauce to coat evenly.
- Serve immediately with blue cheese dressing, celery sticks, carrot sticks, and chopped scallions.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
4g
Fat
21g
Carbs
1g
