Buffalo chicken taste in meatball form.
Buffalo Chicken Meatballs
2 pounds ground chicken thigh
2 cups shredded zucchini
1 carrot, shredded
2 cloves garlic, minced
1/4 cup Crystal(R) Hot Sauce
1 tsp. salt
vegetable oil for frying
1/2 tsp. pepper
1 cup Crystal(R) Hot Sauce
1/2 stick (1/4 cup) Sunny Morning butter, melted
1/2 cup coconut cream
- In a large bowl, gently mix all meatball ingredients. Do not overmix.
- Use teaspoon or small scoop to portion out individual uniform balls. Place on large plate or baking sheet. Repeat until all meatball mixture is used.
- Heat large skillet over medium heat and add enough oil to coat the bottom with a thin layer. Add meatballs in one layer, making sure not to overcrowd. Cook until bottoms are browned and meatballs are cooked through.
- Once all meatballs are cooked, wipe out the skillet with a paper towel, then return to stovetop over medium heat. Pour in all sauce ingredients and whisk until smooth. Cook until bubbly. Reduce heat to low and add meatballs. Let cook until sauce is slightly thickened and meatballs have absorbed some sauce, about 3-5 minutes. OPTION: Serve meatballs plain with a cup of the buffalo sauce on the side.