AuthorMarla Meridith
Preheat oven to 425º. Heat the butter, hot sauce, blue cheese, salt and pepper in a small saucepan over medium heat. Whisk to combine well, cook about 2 minutes. Remove from heat and let cool.
Mix together bread crumbs, salt, celery, carrots, garlic, egg, and shallots in a bowl. Add the chicken and half of the hot sauce mixture. Mix until just combined, do not over mix.
Coat a 10 inch cast-iron skillet with olive oil, using a paper towel or brush. Form 1 inch meatballs and place in the prepared skillet in a single layer. Drizzle with some more olive oil. Bake until the meatballs are lightly golden brown, 15 to 17 minutes.
Warm the rest of the sauce and drizzle over meatballs. Top with green onions, parsley and some blue cheese. Serve on toothpicks or small cocktail forks.
Ingredients
Directions
Preheat oven to 425º. Heat the butter, hot sauce, blue cheese, salt and pepper in a small saucepan over medium heat. Whisk to combine well, cook about 2 minutes. Remove from heat and let cool.
Mix together bread crumbs, salt, celery, carrots, garlic, egg, and shallots in a bowl. Add the chicken and half of the hot sauce mixture. Mix until just combined, do not over mix.
Coat a 10 inch cast-iron skillet with olive oil, using a paper towel or brush. Form 1 inch meatballs and place in the prepared skillet in a single layer. Drizzle with some more olive oil. Bake until the meatballs are lightly golden brown, 15 to 17 minutes.
Warm the rest of the sauce and drizzle over meatballs. Top with green onions, parsley and some blue cheese. Serve on toothpicks or small cocktail forks.
