Buffalo Chicken Meatballs Recipe

In a large bowl combine all the meatball ingredients and blend well. Cover and chill in your freezer to 10 minutes. Remove and form into approximately 36 golf ball sized meatballs. Protip: ground chicken can be “sticky”. Keep your hands slight wet when rolling the balls. In a large non stick or cast seasoned cast iron skillet add 2 tbs of Vegetable oil. When heat is rising off the pan fry the meatballs till browned on all sides. Takes about 10-12 minutes. Remove the meatballs to a platter and cover them. Fry them in batches. Add more oil as necessary. When you’re done frying the meatballs let the hot oil cool. Then safely discard. Add the hot sauce to the pan over medium heat. When the sauce just begins to boil add the stick of butter and reduce the heat to simmer. Blend the sauce gently keeping the heat at a simmer. When the butter and hot sauce are blended add the meatballs back into the pan and make sure they are gently coated with the sauce. Let them cook on low for no more than 5 minutes. Pour them when finished into a serving dish and garnish with the celery and cheeses. Then drizzle the sour cream over the top.