BUFFALO CHICKEN MINI MEATBALLS
Ingredients
- 4 tablespoons (½ stick) unsalted butter, melted
- ½ cup hot sauce, divided
- 1 pound ground chicken
- ½ cup plain breadcrumbs
- 1 large egg
- 1 celery stalk, finely diced
- 2 scallions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Preparation
- In a small bowl, make the buffalo sauce by combining the butter and hot sauce.
- In a medium bowl, add the ground chicken, breadcrumbs, egg, celery, scallions, garlic powder, salt, and all but 2 tablespoons of the buffalo sauce. Mix well.
- Divide the mixture into 12 portions. Roll each into a golfball-size ball, and place in the basket. Place the basket in the air fryer. Select Air Fry, and set the time to 12 minutes and the temperature to 400°F. Press Start/Stop.
- When alerted, shake the basket to toss the meatballs, and replace the basket to finish cooking. The meatballs are done when a thermometer inserted in the center of a meatball reads 165°F.
- Remove the meatballs from the basket and toss in the remaining 2 tablespoons of buffalo sauce. Serve immediately.
