Happy Friday! Is it me or does anyone else hate the fact that it's dark by 6:30 pm here on the east coast? For some reason this year I having some trouble adjusting. Where there's fall there's football, and where there's football, there's all the yumminess that goes along with it. Just like these! I have never used ground chicken until I gave these a whirl. It was not bad at all. My kids loved then so we will be having them again.
1 pound ground chicken
1/4 of a small onion grated
1 carrot grated
1 clove garlic grated
1 stalk celery grated
1 cup panko breadcrumbs
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried basil1 whole bottle buffalo hot sauce
1/2 stick butter
1 package italian dressing mix
24 slider or dinner rolls split
Blue cheese or Ranch dressing
Preheat you oven to 400 degrees F. Add onion, carrot, celery, garlic, egg , bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined (do not overmix or meatballs will be tough). Divide chicken mixture into quarters, then each quarter into 6 balls. Leaving you with 24 balls.
Place meatballs onto a sprayed cooling rack set on top of a baking sheet, then bake for 20 minutes.
Melt butter in a large skillet over medium heat then add buffalo wing sauce, and italian dressing mix. Stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.
Place each meatball onto split buns top with chopped celery blue cheese or ranch dressing.
*Shared with Weekend Potluck, The Weekend Re-Treat, Weekend Wonders, Foodie Friday, Strut Your Stuff Saturday, Saturday Night Fever, All My Bloggy Friends, Tuesday Talent Show, Totally Tasty Tuesdays, Tasteful Tuesdays, Simple Supper Tuesdays, Share Your Stuff Tuesdays, Brag About It, Tasty Tuesdays, Show and Share Wednesday, Whats Cookin Wednesday, Wow Me Wednesday, Wonderful Wednesday, Riverton Housewives Roundup