Meatballs are pretty good, and buffalo flavor is pretty good too. But in a meatball? Eh. It has potential.
I actually used turkey for these, but other than that it’s a pretty standard recipe, with egg and breadcrumbs for binder. I used Crystal hot sauce for the buffalo flavor, but other than that, there’s not a lot of seasoning in the meat.
I think it’s the cooking method that I didn’t particularly like. The meatballs are placed snugly into a baking pan, then roasted. That means that crisp, caramel-y browning that meat gets in a hot saute pan is missing, so they mostly steam. It results in a softer texture, but I felt like it was lacking something.
Find the recipe for these buffalo chicken balls at ABC Go.
- Pancetta, White Bean & Swiss Chard Pot Pies (Smitten Kitchen)
