This is a Rachael Ray recipe that we altered by cutting out some of the oil. They were delicious and tasted exactly like a chicken wing! We served them with rice and carrot & celery sticks.
- 1 pound ground white meat chicken
- 1/2 small onion, grated
- 2 cloves garlic, grated
- 1/2 cup parsley, chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup hot sauce (such as Frank’s)
- 3 scallions, green and white parts thinly sliced
- Store-bought bleu cheese or ranch dressing for dipping
- A couple of handfuls celery sticks
- A couple of handfuls carrot sticks
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
Arrange the meatballs on a nonstick sheet pan and spray with cooking spray. Place in the oven and bake until the meatballs are cooked through and golden brown, about 12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the bleu cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside.