Monday, April 23, 2007

Buffalo Balls

Seriously, this is the name of the recipe. These little chicken meatballs are a good party hors d’eouvre. As is, they are mild enough for kids, but more Buffalo sauce can be drizzled on after they are done baking for a real zing!

1 shallot, minced
1 clove garlic, minced or pressed
½ cup water chestnuts, chopped small
12 ounces raw, ground turkey or chicken
1 packet Saltine crackers, or equivalent (about 8 crackers), crushed
1 egg
½ teaspoon Lawry’s Season salt, or plain salt
10 green olives with pimentos, chopped fine
2 tablespoons Buffalo Sauce (I like Texas Pete the best)

1) Mix everything together in a large bowl, with your hands.
2) Cover and set in the refrigerator to chill for up to 24 hours, but as little 15 minutes.
3) Roll golf ball size meatballs (should make about 2 dozen)
4) Bake in a preheated oven at 400F (190C), for 30 minutes.
5) Serve hot either as is, or drizzled with more Buffalo sauce for spice and a side of Ranch Dressing for dipping.

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