For the third consecutive year, meatball master Daniel Holzman is bringing his ballin' expertise to The Art of Food. Last year, he was paired with John Chamberlain's piece Marvelettes, and created a mac 'n' cheese meatball inspired by the colors in the artwork. To hold everyone over until the Feburary 8th event, Holzman is sharing his famous Mini Buffalo Chicken Meatballs recipe.
Mini Buffalo Chicken Meatballs Makes about forty 3/4 -inch meatballs
Ingredients 2 tbsp vegetable oil 4 tbsp (1/2 stick) unsalted butter 1/3 c. Frank's RedHot Sauce 1 lb ground chicken, preferably thigh meat 1 large egg 1/2 celery stalk, minced 3/4 c. bread crumbs 1 tsp salt
Preparation 1. Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. 2. 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. 3. Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated. 4. 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. 5. 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 165°F. 6. Allow the meatballs to cool for 5 minutes in the baking dish before serving. Reprinted with permission from
The Meatball Shop Cookbook.
