Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 celery stalk (chopped)
  • 1 small onion (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 serrano pepper (chopped (optional))
  • 3 cloves garlic (chopped)
  • 1 teaspoon taco seasonings (Cajun is GREAT here as well)
  • 1 egg (beaten)
  • 1-1/4 pound ground chicken
  • 1 cup panko
  • Salt and pepper to taste
  • Crumbled blue cheese and blue cheese dressing for serving
  • Chopped scallions, fresh chopped herbs and spicy chili flakes for serving
  • 1 cup hot pepper sauce (see notes abovee)
  • 4 teaspoons butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instruction

  • Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat.
  • Add celery, onion and chili peppers. Cook about 5 minutes to soften.
  • Add garlic and cook 1 minute, stirring.
  • Remove from heat and add contents to a mixing bowl. Cool slightly.
  • Add taco seasonings, egg, chicken and panko. Salt and pepper to your tastes.
  • Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.
  • Form the mixture into 1-inch meatballs. You should get about 20 meatballs.
  • Heat the pan again to medium heat and add remaining olive oil. Cook the meatballs 2-3 minutes per side, roughly 10 minutes total, until they are cooked through. Remove from heat.
  • BAKED VERSION: Alternatively, you can add your meatballs to a prepared baking sheet, lightly oiled, and bake them at 400 degrees F for 20-25 minutes, or until they are cooked through.
  • While chicken is cooking, add pepper sauce, butter, garlic powder and salt and pepper to a small pot. Heat gently, stirring, until butter is melted.
  • Pour Buffalo sauce over the chicken meatballs and serve topped with crumbled blue cheese, blue cheese dressing, chopped scallions, fresh chopped herbs and spicy chili flakes