Buffalo Chicken Meatballs
From Chef Lesli Sommerdorf for Harmons
4 tablespoons olive oil, divided
1 celery stalk, minced
1 carrot, minced
1/2 yellow onion, minced
1 egg, lightly beaten
1 tablespoon mustard
1 tablespoon minced fresh flat-leaf parsley
1 pound ground chicken
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons butter
3/4 cup hot sauce, such as Frank`s RedHot
In a large frying pan over medium-high heat, add 1 tablespoon oil. Add the celery, carrot and onion and cook until tender, about 5 minutes. Let cool.
In a medium bowl, add the celery-onion mixture, egg, mustard, parsley, chicken, breadcrumbs, salt and pepper and mix to combine. Form into 1-inch balls.
In the same frying pan over medium-high heat, warm the remaining 3 tablespoons oil. Add the meatballs and cook, shaking the pan to roll the meatballs around, until golden brown on all sides, about 10 minutes.
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the hot sauce and stir to combine. Pour over the meatballs and shake the pan to coat the meatballs in sauce.
Skewer 2 meatballs on a wooden skewer, transfer to a serving platter, and serve.