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Ree Drummond’s Buffalo Chicken Meatballs and Peppery Ranch Dressing

buffalo chicken meatballs

half an hour

Makes about 32 meatballs

1 pound ground chicken

1 clove of garlic (chopped)

2 tablespoons finely chopped celery

1 green onion (chopped)

1/3 cup plain breadcrumbs

1 large egg

3/4 cup plus 1 tablespoon

Louisiana-style hot sauce (such as Frank’s RedHot)

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

4 tablespoons (1/2 stick) butter

For serving

celery sticks and leaves

carrot stick

crushed blue cheese

Pepper Ranch Dressing (see below) or your favorite ranch or blue cheese dressing

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.

2. Combine ground chicken, garlic, celery, green onion, and bread crumbs in a large bowl. Crack in the eggs, add 1 tablespoon hot sauce, salt, and pepper, and stir until combined.

3. Using a tablespoon or small spoon, drop some of the mixture onto the prepared sheet pan.

4. Bake until the meatballs are cooked through and beginning to brown around the edges, about 15 minutes.

5. For the sauce, combine the butter and remaining 3/4 cup hot sauce in a deep skillet over medium heat. Heat the mixture until it starts to bubble and turn off the heat. Rub the baked meatballs into the sauce and toss until completely coated.

6. Transfer meatballs to a platter and pour extra pan sauce over top. Serve with celery, carrots, blue cheese crumbles, and ranch dressing. Garnish with celery leaves. Make sure you have toothpicks nearby!

variation

• Serve wrapped in a soft tortilla.

• Serve as a main dish with a side salad.

• Cut the meatballs in half and place on top of the pizza before baking.

• Make Buffalo Chicken Meatball Sub!

pepper ranch dressing

12 minutes

Makes 2 cups

1 cup mayonnaise

1/2 cup sour cream

1 clove garlic (peeled)

1/4 cup fresh flat-leaf parsley leaves, chopped

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh chives

1 tablespoon tricolor peppercorns (crushed)

1/2 teaspoon ground black pepper

1 teaspoon Worcestershire sauce

dash of hot sauce

A pinch of kosher salt

1/4 to 1/2 cup buttermilk (as needed for desired consistency)

1. Combine mayonnaise and sour cream in a medium bowl. Press or finely chop the garlic and add to the bowl. Sprinkle with herbs and add Worcestershire sauce, hot sauce, salt, crushed peppercorns, and ground black pepper. Then add 1/4 cup of buttermilk and stir until everything is combined. If you like it a little thinner, add the remaining 1/4 cup buttermilk. Taste and adjust seasonings (garlic flavor intensifies if left in the refrigerator).

2. Transfer the dressing to a mason jar and store in the refrigerator for up to 10 days.

what to do with it

• Serve over iceberg wedges (or other salads).

• Use as a dip for carrots or celery.

• Serve with buffalo wings.

• Can be used as a dipping sauce for chicken nuggets, fries, and pizza.

From the Pioneer Female Chef: Dinner is Ready! Written by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted with permission from William Morrow Cookbooks, a publication of HarperCollins Publishers.

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