When I cook, I rarely use a recipe. I cook how my mother and grandparents taught me. A little bit of this, a little it of that and make sure you taste as you go along.
Learning how to cook was fairly easy for me because I grew up in the kitchen with my family. I was always fascinated how they would just add ingredients and rarely measure anything and it was the greatest meal ever. That is how I cook today for my family. I’m like a Latina Rachael Ray because she doesn’t measure either. 😉
However, when I find a recipe I think I can make, I will follow the recipe to a T. Some of Rachael Ray’s recipes are simple to make but the one I always go back to is her Buffalo Chicken Meatball recipe. I’ve made this recipe so many times, I don’t even need the recipe in front of me. It’s so simple and easy and tastes delicious. My whole family loves them, minus my five year old because it’s too spicy for her. It’s prefect for a snack or even a side dish.
Here’s the recipe:
Buffalo Chicken Meatballs
- 1 pound ground white meat chicken
- 1/2 small onion, grated
- 2 cloves garlic, grated
- 1/2 cup parsley, chopped
- 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
- Store-bought, good quality bleu cheese dressing for dipping
- 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.
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.
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 scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside.
Thanks to Rachael Ray for this recipe.