Super Bowl Sunday: Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

I confess, have no real interest in the Super Bowl. In the past I would watch for the commercials, but a few years ago a Canadian broadcaster picked up the rights to air the game here. So in Canada we see Canadian commercials, no Soup Nazi, no Ferris Bueller, just the same stuff we see every day. Thank goodness for youtube!

Despite not being interested in the game itself I do have a system for picking a team, cutest quarterback will win. Today I believe that to be Tom Brady. Please note these are my personal opinions, if you happen to think Eli Manning is the bees knees I won’t argue with you.

The best part of the Super Bowl has to be the food. This year I decided to make something a little different, but not too different. Buffalo Chicken Meatballs, like wings but in ball form. There are advantages to the meatball over the wing. First, there is the messiness factor. Wings are greasy, slippery, and sticky all at the same time. In meatball form the messiness is no longer an issue, you can use a fork or if the meatballs are small enough toothpicks to pick them up like appetizers. Second, wings are strangely expensive. I really have no idea why they cost as much as they do, but ground chicken is a much less expensive option. Either way, you can’t go wrong with butter and hot sauce!

Just one note on the recipe. The original does not say to fry the meatballs, but when I took mine out of the oven they were a very unappetizing colour. I would call it dusty rose. So I fried them after baking. In my instructions below I’ve written to fry before baking, because that’s what every meatball I’ve ever read says. Feel free to fry afterwards.

Buffalo Chicken Meatballs

(adapted from Bon Appetit)

  • 4 tbsp vegetable oil, divided
  • 4 tbsp unsalted butter
  • 1/3 cup sriracha
  • 1 pound ground chicken
  • 1 large egg
  • 3/4 cup bread crumbs
  • 1 celery stalk, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  1. Grease a 9 by 13 inch glass baking dish with 2 tbsp of the vegetable oil, set aside. Preheat the oven to 450 F.
  2. In a medium sauce pan, melt the butter with the sriracha. Set aside to cool.
  3. While the butter is cooling, mix the chicken, breadcrumbs, eggs, celery, salt, pepper, onion and garlic powder together with your hands. Pour in the cooled butter mixture and continue to mix until well combined. Form into 3/4 inch balls.
  4. Pour the remaining oil into a heavy bottomed frying pan over medium heat. Brown the meatballs on all sides, but do not cook through.
  5. Place the meatballs in the prepared baking dish and bake for 15 to 20 minutes until the chicken is cooked through. Serve with BBQ Dipping Sauce.

BBQ Dipping Sauce

  • 1 cup ketchup
  • 1 tbsp sriracha
  • 2 tbsp molasses
  • 2 tbsp brown sugar
  • 1/4 cup cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper
  1. Pour all the ingredients into a small sauce pan. Simmer for 10-15 minutes, stirring to combine. Let cool before serving.



My First Barbeque

The heat wave a few weeks ago prompted me to go out and buy two things; an air conditioner and a barbeque. A charcoal barbecue to be exact. I’ve barbecued on a gas grill many times, but a charcoal grill is very new to me.

The day I brought the barbecue home, my brother came over for dinner and did all the actual grill work. He lit the coals and grilled the meat and veggies as I did all the prep and then watched.

When it came time for me to actually grill something on my own I was a little nervous. I got home, put some paper in the bottom of the grill, added the coals, covered the grill and then lit the paper. I walked away to prep everything. When I came back, the paper was a burnt, but the coals never caught fire.


I added more paper, lit it and walked away again.

This time I came back a little sooner to check on the coals. Once again, the paper had burnt but the coals never lit. At this point I was tired, hungry, and very frustrated. I contemplated calling my brother for help. But I stopped myself. I am an independent woman, I own my home, pay my bills, kill my own bugs, I should be able to barbecue without a man!

So I tried one more time. This time I crumpled the paper into really tight balls so it would burn longer. I washed the dishes while keeping an eye on the barbecue. I watched the smoke pour out of the vents, then calm down slightly. My hopes faded a little as a kept washing. Then, as I was drying the dishes I saw it; the shimmer of heat around the barbecue. You know that scene in Cast Away where Tom Hanks pounds his chest and yells “I have made fire!”? That’s kinda what it felt like (except I had matches).

Unfortunately the meal was a bit of a flop. I didn’t let the grill get hot enough, so the fish stuck and then crumbled as I tried to flip it. And my potatoes were undercooked, so I had to finish them on the stove. Overall I’m going to count this as a success. Mastering the grill isn’t going to happen overnight, but I’ve got the first step down.

Like This!