Buffalo Chicken “Wings” without the bones or the mess. Yum!
1 pound ground chicken or turkey
2 ounces cream cheese, room temperature
2 tablespoons diced celery
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/2 cup Frank’s Red Hot
1/2 stick unsalted butter
Preheat oven to 350 degrees and line a baking sheet with foil. Spray the foil with Pam.
Meatballs: Combine the ground turkey, cream cheese, eggs, celery, blue cheese, and pepper in a medium bowl. The mixture will be sticky. Form into about 1-inch balls. Place on the prepared baking sheet and bake in preheated oven for 10 minutes.
Sauce: Meanwhile, combine the Frank’s and butter in a small saucepan on medium heat.
After 10 minutes, remove balls from oven and use a slotted spoon to carefully dunk the meatballs into the buffalo sauce. Put back onto the baking sheet and bake for another 12 minutes. Bring the remaining sauce to a simmer. Using a metal spatula, transfer meatballs to a serving dish.
Place the celery sticks on a plate and pour the heated sauce into a bowl for passing.
Makes about 20 meatballs