4 appetizer-size servings
Aired September 11, 2009
- 1 1/2 pounds ground chicken
- 1/2 small onion, grated
- 3 to 4 ribs celery, finely chopped
- 2 carrots, finely chopped
- 1 cup crumbled blue cheese
- 2 tablespoons grill seasoning
- 2 cups crushed corn flakes, plus more as needed for coating
- 2 tablespoons butter
- 2 tablespoons flour
- 1 3/4 cups chicken stock
- 1/4 cup hot sauce
- Salt and ground black pepper
Preheat oven to 425F.
In a large mixing bowl, combine the ground chicken, onion, celery, carrots, blue cheese and grill seasoning. Mix everything together and portion the mixture out into meatballs about the size of a golf ball. Roll each meatball in the crushed corn flakes (give them a little press to make sure they stick to the outside) and arrange them on a baking sheet. Bake until cooked through, about 15 minutes.
While the meatballs are cooking, place a small pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the chicken stock into the mixture and bring up to a bubble. Simmer the sauce until thickened, 2-3 minutes, and then stir in the hot sauce (stand back as you dont want the fumes to burn your sinuses). Season the sauce with a little salt and pepper and reserve warm.
Serve the meatballs with the buffalo dipper alongside.