Buffalo Chicken Balls

Buffalo Chicken Balls

You’ve probably seeing this finger food many times before, but I came across this recipe idea for the first time EVER and I had to give it a try right away. How come I have never thought of this before? Although I love the taste of Buffalo Wings I’m not a fan of the “wing” part. These chicken balls are the perfect twist to an American classic. They are so easy to make and eat–no fry (haha), no bones, no skin, no mess!!!!

Now, there are lots of recipes out there for Buffalo Chicken Meatballs, but I came up with this one inspired by Skinny Taste recipe.

Chicken Buffalo Balls

Ingredients:

  • 1 pound ground chicken (I used white meat)
  • 1 large egg (beaten)
  • 1 celery stalk minced (about 1/3 cup)
  • 1/3 cup minced carrots
  • 3/4 cup bread crumbs (or Panko)
  • 2 tablespoons minced onions (or green onions)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon wings sauce of your choice

Preheat oven to 400 degrees. Coat a large baking sheet with olive oil and set aside.

On a large mixing bowl, beat the egg lightly adding the hot sauce. Add all the ingredients living the chicken and breadcrumbs for last. Using your hands, mix until combined. Roll chicken mixture into firm, 2 or 3-inch round balls (get your hands lightly wet if the mix is sticking to it) and place on baking sheet. Bake until cooked through, about 20 minutes.

Place the chicken balls in a bowl, add approximately 1/3 of  buffalo sauce and toss to combine. Arrange the chicken balls in a plate and drizzle ranch or blue cheese dressing to finish. Serve with celery, carrot sticks and a side of dressing.

Buffalo Chicken Balls

Slow roasted tomato relish and whipped lemon truffle ricotta crostini

Roasted Tomato Relish and whipped truffle ricotta crostini

This idea is all about the whipped ricotta. It really doesn’t matter what the topping is, because this creamy and tangy base can handle anything. I just happened to have a fresh batch of Roasted Tomato Relish and it was a dealicious topping to this easy to make appetizer. Other toppings that may work well with the whipped ricotta are: roasted pears with basil, fresh figs and walnuts, prosciutto and arugula or even smashed green peas and bacon.

This “whipped ricotta recipe” is hardly a recipe and just requires a few steps for a fluffy. I used truffle salt, lemon zest, lemon juice and  pepper with the ricotta.

Roasted Tomato Relish and whipped truffle ricotta crostini

I placed the ricotta cheese, lemon juice an truffle salt in the food processor and whipped until smooth – about 1 minute. I manually mixed the lemon zest to the whipped ricotta and started to assembled the crostini. For the crostini I used pre-sliced ciabatta bread, brushed with some olive oil and baked for 15 minutes at 380F.

Topped with the roasted tomato relish, balsamic glaze and baby basil leaves and flowers from our garden bed.

Dealiciouscooking.com

Whipped lemon truffle ricotta
 
 
Ingredients
  • 1 cup whole milk ricotta
  • ¼ truffle salt
  • ¼ lemon juice
  • dash of lemon zest
Instructions
  1. See post for details.