Buffalo Chicken Meatballs



1 teaspoon Vegetable Oil
1 pound Ground Chicken Breast (can substitute Turkey)
3/4 cups Bread Crumbs
1 Carrot, minced
1 Celery Stalk, minced
1 Egg
2 Tablespoons Franks red hot sauce
Salt and Pepper


In a large bowl, mix by hand ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons

Franks; mix until just incorporated. Firmly roll the mixture into 24 balls, about 1” each.

In a heavy bottomed pan, cook meatballs on medium heat until cooked through, and lightly browned.

To serve from a crock-pot or chaffer add:
1 cup of your favorite buffalo sauce, or blend ¼ cup melted butter or margarine with 3/4 cup of Franks brand hot sauce

Serve with blue cheese dip or dressing
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