Simple & Quick
This Mess Is Ours
Our meatballs are stuffed with carrots and celery - typical accouterments of a hot wing platter, then they are rolled in cornstarch and fried in peanut oil. The end result is crispy on the exterior, tender on the inside, and full of flavor.
- ground chicken - celery stalk, finely diced - carrot, finely diced - garlic powder - onion powder - coarse kosher salt - ground black pepper - cornstarch - peanut oil for frying - hot or mild buffalo sauce To serve: ranch or blue cheese dressing, celery sticks
Ingredients
Line a baking sheet with parchment paper and set aside. Combine chicken, celery, carrot, garlic powder, onion powder, salt, and pepper in a mixing bowl. Mix to combine.
Working with wet hands, form the mixture into meatballs. Place meatballs on the baking sheet and transfer them to the freezer to firm up for 15 minutes.
Meanwhile, add the oil to a large Dutch oven to a depth of approximately 2-inches. Warm over medium to medium-high heat to 375°F.
While the oil is heating, place the Buffalo sauce in a saucepan and warm over low heat. Also, place the cornstarch in a shallow container and roll each meatball to coat.
Working in batches, gently drop the meatballs into the hot oil and fry until golden brown and cooked through, about 6-8 minutes depending on how hot your oil is.
Place meatballs on a paper towel-lined plate to drain any excess oil. When all of the meatballs have been cooked, add them to the sauce and toss to coat. Serve immediately with ranch or blue cheese dressing.