Buffalo Chicken Meatballs

with Creamy Mashed Potatoes & Carrot-Celery Salad

40 MIN

2 Servings

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From the Test Kitchen

For an easy spin on classic buffalo chicken, we’re recreating all the zesty, saucy flavors of the dish in these irresistible meatballs. A unique side of crisp-tender sautéed carrots and celery tossed with walnuts and blue cheese makes for another delicious twist.

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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Chicken
2 stalks Celery
1 Lemon
2 cloves Garlic
6 oz Carrots
¼ cup Crumbled Blue Cheese
2 Tbsps Butter
¼ cup Panko Breadcrumbs
⅓ cup Chicken Bone Broth
1 Tbsp Hot Sauce
2 Tbsps Roasted Walnuts
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
¼ cup Mexican Crema Or Sour Cream
¾ lb Multi-Colored Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; gently smash each clove once to flatten. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Thinly slice the celery on an angle. Quarter and deseed the lemon. Roughly chop the walnuts.

2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water; cook 18 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crema or sour cream; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

3 Cook the vegetables:

While the potatoes cook, in large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a medium bowl; cover with aluminum foil to keep warm. Wipe out the pan.

4 Form & cook the meatballs:

While the potatoes continue to cook, in a large bowl, combine the chicken, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 8 to 10 minutes, or until browned and cooked through.

5 Finish the meatballs:

To the pan, add the butter and chicken broth (carefully, as the liquid may splatter); cook, frequently spooning the sauce over the meatballs, 30 seconds to 1 minute, or until combined and the butter is melted. Turn off the heat and stir in as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

6 Dress the vegetables & serve your dish:

While the meatballs cook, to the bowl of cooked vegetables, add the cheese, chopped walnuts, the juice of 2 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the finished meatballs (including any sauce in the pan) with the mashed potatoes and dressed vegetables. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!