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Buffalo Chicken Meatballs with Ranch Dip

30 minutesServes 4-64 reviews
Buffalo Chicken Meatballs with Ranch Dip

Ingredients

  • ⅛ tsp garlic powder
  • kosher salt and black pepper, to taste
  • 2 tbsp extra virgin olive oil
  • 1 shallot, chopped
  • ¼ c celery, minced
  • 1 clove garlic, minced
  • kosher salt, to taste
  • black pepper, freshly ground, to taste
  • 1 ¼ lbs ground chicken
  • ¼ c panko breadcrumbs
  • 1 large egg
  • 3 tbsp unsalted butter
  • ½ c Primal Kitchen Original Buffalo Sauce
  • Primal Kitchen Ranch Dressing & Marinade

Directions

Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and swirl to coat.

Cook the shallots, celery and garlic until fragrant and translucent, about 2-3 minutes. Turn off the heat and allow the vegetables to cool slightly; transfer the mixture to a large mixing bowl.

Add the ground chicken, egg, and panko to the vegetables and combine. Roll into 1-inch meatballs.

Heat a large skillet over medium-high heat for 2 minutes. Add a splash more olive oil to the skillet and brown the meatballs, about 3 minutes per side.

Remove the meatballs to a serving platter.

Reduce heat to low and add butter and buffalo sauce. Return meatballs to pan and simmer until cooked through, about 7 minutes.

Serve hot with ranch dipping sauce on the side.