Author Notes
Tender buffalo chicken meatballs served with creamy buttermilk-blue cheese dipping sauce. —Riley Wofford
Ingredients
- Meatballs
-
2 pounds
ground dark meat chicken
-
2
large eggs, beaten
-
1 2/3 cups
plain bread crumbs
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1
stick unsalted butter, melted
-
1 cup
minced celery
-
4 tablespoons
Sriracha sauce
-
2 teaspoons
kosher salt
-
2 tablespoons
vegetable oil
- Dip
-
4 ounces
blue cheese, crumbled
-
3/4 cup
sour cream
-
1/4 cup
buttermilk
-
2 tablespoons
fresh lemon juice
-
Kosher salt
-
Freshly ground black pepper
Directions
- Meatballs
-
Preheat the oven to 400F. Combine the chicken, eggs, bread crumbs, melted butter, celery, Sriracha sauce, and salt in a large bowl. Form the mixture into 1-inch meatballs.
-
Heat the vegetable oil in a large oven-proof skillet over medium-high heat. Working in batches, cook the meatballs for 5 to 6 minutes, turning a few times while cooking, until browned on all sides. Transfer the pan to the oven and cook for 10 to 15 minutes, until the meatballs are completely cooked through.
- Dip
-
Combine the blue cheese, sour cream, buttermilk, and lemon juice in the bowl of a food processor and blend until well combined. Season with salt and pepper, to taste. Serve alongside the meatballs for dipping.
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