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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.
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Absolutely delicious! My husband loved them!
I make these on Hawaiian sweet rolls and they are sliders.... have made these so many times and every time I do I get asked for the recipe!.... they are so delish and moist your guests will be coming back for more... promise!!!
So good! Even my 17 year old picky eater loved them and asked for more!
This recipe has been a big hit every time I've made it. It's relatively easy to make, and I love the fact I can make the meatballs ahead of time and freeze them. When party time arrives, I take out what I need and simply make the butter/hot sauce mixture and add the meat. My high school and college-aged grandchildren LOVE it! I'm in the process of making a cookbook of family favorites. Some of those recipes have been handed down by the grandchildren's now-deceased great-grandparents over fifty years ago, but when I asked for requests for specific recipes, this one was requested more than once. I NEVER make them from ground chicken purchased anywhere but The Fresh Market! Truly! I certainly will give the proper credit to The Fresh Market for the recipe. Grammy Mimi Pat 80 year old retired elementary teacher. The only thing I love more than cooking would be KIDS! '