Buffalo Chicken Meatballs

These are such a great appetizer to whip up. I make a big batch and keep them in my freezer in zipper bags which makes them so easy to throw together for a party.

The recipe is simple and it's inexpensive to make a big batch. I normally just heat them in the oven and then add the sauce right before serving, but this time around I put them into a mini crockpot. This worked out well, but I have a feeling the meatballs absorbed a lot of the sauce, which did make them a tad spicy. In the future I think I'd stick with the oven heating method.

Buffalo Chicken Meatballs
(serves 6-8 as a starter)

1 lb. ground chicken
1 egg, beaten
1 Tbsp ranch seasoning
1/4 cup breadcrumbs
2 Tbsp buffalo sauce
1 shallot, minced
2-3 garlic gloves, minced
1 Tbsp chopped parsley
1 Tbsp chopped chives
salt and pepper

1/3 to 1/2 cup buffalo sauce
3 to 4 Tbsp butter
2 Tbsp heavy cream

Mix all the ingredients and roll into small, bitesize balls. Fry over medium heat until browned on all sides. Remove from pan, dump out any left over oil, but don't wipe out the pan - leave any yummy bits on the bottom to become part of the sauce.

Add butter to the fry pan and melt over medium heat, whisk in the buffalo sauce and cream. Add the meatballs to the sauce and simmer over low heat until the meatballs are cooked through. Serve with blue cheese dressing and celery sticks.