The last time I was this excited for the Super Bowl was back in 2004; the only other time in my lifespan that my hometown team was a contender in the game. This year, I am crossing my fingers for a big W. Here is my current favorite app for game day. Go Birds! xo RCN
Buffalo Chicken Meatballs
INGREDIENTS (yields about 2 dozen):
1 lb Ground Chicken (a little more than one pound is fine, too)
1/2 Cup Panko breadcrumbs
1 Carrot (grated & chopped) + sliced carrots for side/garnish
1 Stalk of celery (chopped fine) +sliced celery for side/garnish
3 Cloves garlic (minced)
1/2 tsp Paprika
2 Green onions + some for garnish (chopped)
1/4 tsp Kosher salt
1/4 tsp Cracked pepper
1/3 Cup Franks Buffalo Wing Sauce (for coating)
1 Tbsp Butter (for coating)
Ranch &/or Blue cheese dressing on the side
INSTRUCTIONS: Preheat oven to 400 F and set aside a greased baking tray (OR grease tinfoil and place on sheet to make clean up easy). Set aside. Chop and mince all veggies and garlic. Set aside some of the green onion for garnish. Cut additional carrot and celery sticks for side dish.
Combine ground meat, egg, all dry ingredients and chopped vegetables in a mixing bowl (everything except buffalo sauce, ranch/blue cheese and butter). Mix until evenly combined.
Roll into small meatballs about 1" circumference. Place on tray and bake for about 20 minutes. Flip meatballs about 10 minutes into baking to help cook evenly (it's ok if they aren't perfect balls!!). While meatballs bake, combine butter and hot sauce and melt together in microwave.
Remove meatballs from oven, toss around in buffalo/butter sauce and serve w/ ranch or blue cheese dressing. Serve beside carrots & celery and top with green onions. For the finishing touch use these cute football party picks.