Buffalo Chicken Meatballs
with TKTK
Your favourite pub grub food, in meatball form! These savoury mini meatballs are packed with flavour and tossed in a spicy buffalo sauce then topped with fresh herbs. Served alonside some tangy ranch dressing for a deliciously cool dipping sauce.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Poulet haché
2 pièce(s)
Oignon vert
4 cs
Sauce piquante
(Peut contenir : Gluten, Lait, Moutarde, Sulfites, Poisson, Sésame, Noix, Soya, Crustacés, Blé, Oeuf)
4 cs
Vinaigrette ranch
(Contient: Oeuf, Lait Peut contenir : Moutarde, Sulfites, Poisson, Sésame, Noix, Soya, Blé)
1 pièce(s)
Gousses d'ail
7 g
Coriandre
4 cs
Chapelure italienne
(Contient: Lait, Avoine, Seigle, Sésame, Soya, Blé, Orge Peut contenir : Moutarde, Sulfites, Poisson, Noix, Soya, Crustacés, Oeuf, Arachides, Triticale)
Pas inclus dans votre livraison
¼ cc
Sel*
¼ cc
Poivre*
1 cs
Huile*
Instructions
- Roughly chop cilantro.
- Thinly slice green onions, keeping the white and green parts separate.
- Peel, then mince or grate garlic.
- Add ranch dressing and half the green onion tops to a small bowl, then stir to combine.
- Combine ground chicken, italian breadcrumbs, half the cilantro, green onion whites, garlic, 1/4 tsp salt and 1/4 tsp pepper in a medium bowl. (TIP: If you prefer firmer meatballs, add an egg to the mixture!)
- Roll mixture into 14 equal-sized meatballs.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 6-8 min.**
- Remove from heat to, then add hot sauce and 1 tbsp butter.
- Toss meatballs gently, until sauce thickens slightly and meatballs are coated, 1 min.
- Transfer meatballs to a serving dish. Spoon any remaining buffalo sauce from the pan over top.
- Sprinkle with remaining cilantro and green onion tops.
- Serve ranch alongside for dipping.
- Serve warm.
