Best Rachael Rays Buffalo Chicken Meatballs Recipes

THE MEATBALL SHOP'S MINI BUFFALO CHICKEN BALLS

Steps:

• Preheat the oven to 450°F
• Drizzle the vegetable oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface
• Set aside
• Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated
• Remove from the heat and allow the mixture to cool for 10 minutes
• Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated
• Roll the mixture into round, ¾-inch balls, making sure to pack the meat firmly
• Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
• The meatballs should be touching one another
• Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through
• A meat thermometer inserted into the center of a meatball should read 165°F
• Allow the meatballs to cool for 5 minutes in the baking dish before serving

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat oven to 400F
• 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

FLORENTINE MAC AND CHEESE AND ROAST CHICKEN SAUSAGE MEATBALLS

Steps:

• Preheat oven to 450 degrees F.
• Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
• While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
• Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
• Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
• While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
• Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
• Toss pasta with the spinach-white sauce and adjust seasonings.
• Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

CHICKEN PARM MEATBALL SUBS

Steps:

• Preheat oven to 425 degrees F.
• Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.
• While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.
• Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.
• Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

SLOPPY BUFFALO JOES

Steps:

• Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

CHICKEN MEATBALL DIM SUM

Steps:

• To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick saute pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter.
• In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.
• To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes.
• Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt.
• Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.