40 3/4-inch meatballs
Aired December 1, 2011
- 2 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup Frank's Red Hot sauce or any other favorite hot sauce
- 1 pound ground chicken, preferably thigh meat
- 1 large egg
- 1/2 celery stalk, minced
- 3/4 cup breadcrumbs
- 1 teaspoon salt
Preheat the oven to 450F. Drizzle the vegetable oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.