Welcome to our new website 
We are extremely thrilled with how it came out and are super excited to continue blogging with our new and improved image. We hope you like it too! We definitely need to give a huge shout-out to Delicious Design Studio and specifically Tiziano, who worked with us until we were happy with everything. And we are definitely happy!
Chels and I worked late into the night on Friday trying to get the site ready, with tons and tons of help from Chris (Chels and I basically have no idea what things like “servers” even are, so we totally appreciated the help from someone who actually knew what they were doing). So, I figured the least I could do was make some dinner for the gang. I know that Chris loves buffalo wings but I wanted to do something a bit healthier, so I was ecstatic to find a recipe for Buffalo Chicken Meatballs, I altered it a bit and loved the results.
Buffalo Chicken Meatballs (serves 3-4)
- 1 lb. ground white meat chicken
- 1/2 small onion, chopped finely
- 2 cloves garlic, minced
- 1/2 C parsley chopped
- 1 1/2 t paprika
- 1/2 t cayenne
- salt and pepper
- 3/4 C hot sauce (I really, really, really recommend Frank’s RedHot)
The meatballs were a lot easier to make then I expected, which was awesome because we had other important things to do, like change all the categories on every single one of our old posts.
To get started, combine the ground chicken, onion, garlic, parsley, paprika, and cayenne in a large bowl; and mix it all together with some salt and pepper. My garlic mysteriously disappeared, so I had to use minced garlic in a jar instead. Not ideal, but it was fine!
After the mixture is combined, take about 2 t of it and roll it in the palm of your hand to form a meatball the size of a golfball. Get a rimmed baking sheet and coat with cooking spray. And put the meatballs in the oven for about 15-20 minutes at 400 degrees.
In the meantime, heat the hot sauce in a large skillet. So, I definitely have a thing with Frank’s RedHot sauce, which is why I highly recommend it if you’re making this recipe or absolutely any recipe that needs hot sauce. I grew up with my mom’s buffalo wings and she has always used Frank’s RedHot, so that’s probably why I’m so obsessed. And when I was in the grocery store, I discovered that Frank’s actually makes an “Xtra Hot” sauce. So I had to buy both and do half the meatballs with that and half with the regular Frank’s. No matter what you do, 3/4 of the hot sauce should be enough for the chicken meatballs, but more never hurts!
When the meatballs are done baking in the oven, pop them into the skillet and coat with the hot sauce.
And serve! I was super confused about what to serve the meatballs with. Carrots and celery alone just seemed kind of boring and something else needed to be involved. I was going to make some blue cheese dressing, when I got the idea for blue cheese mashed potatoes. I think they were the perfect pairing and I will be posting that recipe (super duper easy) very soon.
I think this dinner was just the thing we needed to get us through the night. The “Xtra Hot” Frank’s was definitely not kidding; it was extra hot. I LOVE spicy food and my mouth was on fire, but it was pretty amazing nonetheless.
I am so excited that I found a much healthier alternative to buffalo wings and I will definitely be making these again. They were the perfect entree, but could also be a fun party appetizer. Hey, football season is getting closer and closer.
So yay to a healthy buffalo wing alternative and yay to our new site!! Thanks for being our super awesome readers
[Sues]
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MMM! Love Frank’s and these meatballs look deeeelish! I love the new website too! Super cute
These were amazing.. one of new favorite meals!
These look great and I am looking forward to the blue cheese mashed potatoes. Love the new site!
These were amazing! I did add a handful of celery to the meatball mixture. They were a little hot for us and that was with halving the cayenne. We might leave that out next time.
I’m very excited to find this post. They’re on the menu for tomorrow. After taking them out of the oven, I’m going to reserve a few before putting them into the sauce, let them cool in the refrig and then slice them up to put on homemade pizza. I’m thinking a light coating of the hot sauce, 2% cheddar, and the sliced meatballs Of course the perfect end will be ranch to dip in.