Buffalo Bacon Chicken Meatballs
By: McCormick Kitchens
Made With:
Hot sauce, bacon and meatballs? Bring it. These bite-sized bacon-wrapped chicken meatballs are sauced with Frank's® RedHot® for the ultimate game day - or any day - appetizer.
Hot sauce, bacon and meatballs? Bring it. These bite-sized bacon-wrapped chicken meatballs are sauced with Frank's® RedHot® for the ultimate game day - or any day - appetizer.
Key products
Instructions
- PREHEAT oven to 400°F. In a medium bowl, combine Frank's RedHot® Sauce and butter, whisking until smooth. Set aside.
- IN a large bowl, mix ground chicken, egg, breadcrumbs, celery, garlic powder and onion powder until well blended. Roll into bite-size balls; about 18. Wrap each meatball with 1 piece of the bacon, securing with a toothpick.
- SPRAY a wire rack with no stick cooking spray and place on foil-lined baking sheet. Arrange bacon-wrapped meatballs on rack and bake 25 to 30 minutes or until chicken is cooked through (internal temperature of 165°F) and bacon is crisp, rotating the tray once during cooking. During the last 5 minutes of cooking, brush each meatball with RedHot Sauce mixture. Once cooked, brush with additional sauce, arrange on a platter and sprinkle with green onion and crumbled blue cheese, if desired. Serve with remaining sauce on the side.
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