Rachael Rays Buffalo Chicken Meatballs Recipes

RACHAEL RAY'S BUFFALO CHICKEN MEATBALLS

Steps:

• Pre-heat oven to 400ºF.
• In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
• Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls - you should have sixteen meatballs in total.
• Wash your hands after handling the raw poultry.
• Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
• Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
• While the meatballs are baking, melt the butter in a large skillet over medium heat.
• Add the hot sauce and whisk to combine.
• Toss the baked meatballs in the hot sauce to coat.
• Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.

CHICKEN MEATBALL DIM SUM

Steps:

• To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick saute pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter.
• In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.
• To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes.
• Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt.
• Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.