Buffalo Chicken Meatballs

Are you ready for the best appetizer recipe ever?  This is my most requested appetizer dish.  This recipe originally came from Rachael Ray but I've tweaked a few things.  Mainly the portions.  If you are going to make these messy meatballs, you might as well make a lot.  This recipe will fill a 3 quart crock pot

4 lbs ground chicken

5 cloves of garlic , minced

1 large yellow onion, grated, minced

1 cup fresh parsley, chopped

1 egg white

1 bottle of buffalo wing sauce

1 bottle of your favorite ranch dressing

Preheat your oven to 400.  Take your jewelry off.  In a large mixing bowl, using your hands mash together ground chicken, minced garlic, grated onion, parsley, egg white and 1 Tbsp of buffalo wing sauce.  Make spoonful size meatballs.  The ground chicken is very sticky and hard to work with.  They will not be smooth and pretty meatballs like beef.  That's okay.  Do the best you can to make them look like meatballs.

Bake at 400 degrees for 10-12 mins.  When you pull them out there are 2 ways to deal with them. 

#1 Transfer hot meatballs to a warm crock pot and pour bottle of buffalo sauce over the meatballs.  Stir gently to coat.  Cover with lid and continue to keep crock pot on warm.  Serve with toothpicks and a side of blue cheese or ranch dressing.

#2  Cool meatballs completely and place in a freezer bag and freeze for a later date.  When the time comes, place in crock pot, pour bottle of buffalo sauce over the meatballs.  Stir gently to coat.  It will take almost 2 hours in a 3 qt. crock pot to get them hot.  Serve with toothpicks and a side of blue cheese or ranch dressing.