Buffalo Chicken (or turkey!) Meatballs

Could you do me a favor?

If you make these Chicken Meatballs again after today, box a few up, throw in a freezer pack, and send them my way?

Thanks, I knew you were a good friend!

They’re really (and I mean REALLY) good. Moist, crisp on the outside, full of flavor, and covered in buffalo sauce. Swoon! Adapted from skinnytaste.com. She’s got GOOD stuff guys. Go check her out!

Here’s what you will need:

- 1 1/4 lb ground chicken or turkey (I used turkey cuz it’s what I had)

- 1/4 c. bread crumbs

- 1 large egg

- 2 scallions (which I didn’t have, I just added onion powder)

- 1/3 c. minced celery

- 1/3 c. minced carrot

- 1 clove crushed garlic

- salt & peppa to taste

- 1/3 c. Frank’s hot Sauce

I had frozen turkey patties on hand, they worked nicely for this.

Put it all in a bowl together. (minus the hot sauce).

Moosh it on up until everything is well-blended. Use your hands. Or a spoon if you want to be civilized! Oh, and preheat your oven to 400 before you get your hands all gunky in the next step!

Mmmmmm, smells delicious.

Roll it up into, well, balls. Approx. 25 to keep ‘em even and such. Place them on a non-stick cookie sheet, lightly oiled. Or use tinfoil for easy clean-up because “ain’t nobody got time for that”. Place in the oven at 400 for 16-18 minute or until golden and ya know, not raw.

Take a deeeeeeep sniff of them as they come out of the oven. Then throw them in a bowl and swirl it around until their covered.  Try to not to get too enthusiastic with your swirling.

Garnish with celery leaves, add a greek yogurt dipping sauce, and voila, the masses will love you.