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Recipe for The Meatball Shop's MINI BUFFALO CHICKEN MEATBALLS

Recipe for The Meatball Shop's MINI BUFFALO CHICKEN MEATBALLS

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Recipe for Mini Buffalo Chicken Meatballs from THE MEATBALL SHOP COOKBOOK.

The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.

Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.

There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.
Recipe for Mini Buffalo Chicken Meatballs from THE MEATBALL SHOP COOKBOOK.

The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.

Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.

There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.

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Categories:Types, Recipes/Menus
Published by: Random House Publishing Group on Oct 04, 2011
Copyright:Attribution Non-commercial

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04/18/2014

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–8
 
2 ablspoons vgabl oil4 ablspoons ( 
½
sick) unsalD bu
¹⁄  ³
cup fank’s Do sauc o any ofavoi o sauc1 pounD gounD cickn, pfablyig Ma1 lag gg
½
cly salk, MincD
¾
cup baD cuMbs1 aspoon sal
o
Preheat the oven to 450
°
F. Drizzle the vegetable oilinto a 9
×
13-inch baking dish and use your hand toevenly coat the entire surface. Set aside.
o
Combine the butter and hot sauce in a smallsaucepan, and cook over low heat, whisking until thebutter is melted and fully incorporated. Remove fromthe heat and allow the mixture to cool for 10 minutes.
o
Combine the hot sauce mixture, ground chicken,egg, celery, bread crumbs, and salt in a large mixingbowl and mix by hand until thoroughly incorporated.
o
Roll the mixture into round, ¾-inch balls, makingsure to pack the meat rmly. Place the balls in theprepared baking dish, being careful to line them upsnugly and in even rows vertically and horizontally toform a grid. The meatballs should be touching oneanother.
o
Roast for 15 to 20 minutes, or until the meatballsare rm and cooked through. A meat thermometerinserted into the center of a meatball should read165
°
F.
o
Allow the meatballs to cool for 5 minutes in thebaking dish before serving.
MINI BUFFalo ChICkeN BallS
T
hee  w defite et  rt trted. b’ fiet r d m the e me t the eretd t ere  r the  me,  rr etzer, r ee ed    hr d’ere. it’ theet rt  ht d  w wth e  the me. i  e r  extr ,   w dd  extrte r tw  ht e t the ree. Me e th d ’ w wh thee re  t e d t eert the sh. sere wth be cheee Dre (e 70).
Makes about forty ¾-inch meatballs
–9
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