Buffalo Chicken Meatballs Ree Drummond Recipes

ITALIAN CHICKEN MEATBALLS

Steps:

• For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
• Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
• Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
• For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

COMFORT MEATBALLS

Steps:

• For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
• Preheat the oven to 350 degrees F.
• Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
• For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
• Bake until bubbly and hot, about 45 minutes.