Мини пикантни пилешки топки от Бъфало със сирене и горещ сос
Тези мини пилешки кюфтета от Даниел Холдман и Майкъл Чернов от Магазинът за месомелачки получават подписа си подправка от здравата доза на RedHot на Франк, един от оригиналните горещи сосове, използвани за приготвянето на биволски крила. Сервирайте се за апетизатор, приятно за тълпата, при следващото ви случайно събиране.
Източник: шоуто на Марта Стюарт, епизод 6074
добив
Isaiah
27.04.2023 @ 00:49
These mini chicken meatballs from Daniel Holdman and Michael Chernov of the Meatball Shop get their signature seasoning from the healthy dose of RedHot by Frank, one of the original hot sauces used to make buffalo wings. Serve as an appetizer, perfect for a crowd, at your next casual gathering. Source: The Martha Stewart Show, Episode 6074. Makes about 75 mini meatballs. Ingredients: 2 tablespoons olive oil, 1/2 cup unsalted butter, 3/4 cup FrankHot red sauce, plus more for serving, 2 pounds ground chicken, preferably dark meat, 2 large eggs, 2 stalks celery, chopped (about 1 cup), 1 2/3 cups dried breadcrumbs, 2 tablespoons coarse salt, Blue cheese dressing for spicy chicken meatball bites, Celery sticks, for serving. Instructions: 1. Preheat the oven to 450 degrees. Evenly coat a large baking sheet with olive oil and set aside. 2. Place the butter and hot sauce in a small saucepan over low heat. Whisk until the butter is melted and the hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes. 3. Add the chicken, eggs, celery, breadcrumbs, and salt to the bowl with the butter mixture; use your hands to mix until well combined. Roll the chicken mixture into firm, 1-inch round balls and place on the prepared baking sheet; arrange the meatballs in rows so that they touch on all sides. Transfer to the oven and bake until cooked through, about 15 minutes. 4. Remove from the oven and let sit for 5 minutes before removing from the baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery.