Buffalo Chicken Meatball Poppers
½ cups Italian breadcrumbs
1 teaspoon crushed red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon poultry seasoning
½ teaspoon ground coriander
1 teaspoon garlic powder
½ teaspoon ground fennel seed
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper (fine grind)
1 large egg, lightly beaten
2 tablespoons milk
2 tablespoons buffalo hot sauce
1 cup Frank’s buffalo sauce
8 tablespoons (1 stick) unsalted butter
6 tablespoons honey
Preheat oven to 350°. Prepare 2 baking sheets by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 20-25 minutes (for 2 trays).
While meatballs are baking, prepare wing sauce. In a medium saucepan over medium heat combine all ingredients. Stir to combine cook until ingredient come together. About 5 minutes.
Remove meatballs from oven and transfer to sauce and serve.
YIELD: 90 (1 tablespoon) meatballs
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