Buffalo Chicken Meatball Poppers

1 lb ground chicken breast
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

Wing 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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