Success is arranging an American holiday.
Success is going to every dive bar.
Success is ordering buffalo wings at every dive bar.
Success is leaving US customs a little fatter.
Success is recreating that insanely good buffalo/chicken/blue cheese combo at home with 0 guilt.
Buffalo Chicken Meatballs & Blue Cheese Dressing
Makes around 18 meatballs
Ingredients
- 500g chicken mince
- 1/2 cup grated parmesan
- 1 tsps each garlic powder, onion powder, smoked paprika
- 1 egg
- Handful of coriander – roots & leaves
- 1/2 cup panko or breadcrumbs
- Big pinch of salt & pepper
- 3 tsps Frank‘s Red Hot sauce – see note below
Blue cheese dressing…
- 4tbs natural or Greek yoghurt
- 2tbs blue cheese
- 1/2 tsps garlic and onion powder
- 2tbs lemon juice
- salt & pepper to taste
Method
In a big bowl, mush together all the meatball ingredients then roll into golf balls and leave on a chopping board. Tip: wet your hands slightly each time to make them perfectly round.
Grab a big non-stick pan and drizzle generously with olive oil then fry the meatballs over a low heat. Turning frequently to make sure each side is caramelised and golden and fully cooked through. Depending on the size of your pan, you may need to do this in two stages so not to overcrowd the pan.
While they’re cooking away, grab a mug and stir around the dressing ingredients until smooth then leave aside.
Cover that same chopping board from above with baking paper and put the cooked meatballs onto it. Drizzle all the balls with more Frank’s hot sauce and using either your hands or spoon, stir around making sure they are all covered with red glistening goodness.
Serves with rice, lettuce, chopped carrots & celery and call it a major kitchen win.
Kitchen notes...
These would work just as well with turkey or pork mince.
Also, in a preheated oven at 180 you can bake rather than fry until cooked.