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Buffalo Bacon Chicken Meatballs Hot sauce, bacon and meatballs? Bring it. These bite-sized bacon-wrapped chicken meatballs are sauced with Frank’s® RedHot® for the ultimate game day - or any day - appetizer. <i>Recipe Credit: Andrew Rea of Binging with Babish</i> Slow Cooker Hot Honey Meatballs Makes: 18 meatballs 1 lb. ground chicken 1 large egg, lightly beaten 1/2 cup bread crumbs 1 rib celery, finely chopped 1 tsp. McCormick® Garlic Powder 1 tsp. McCormick® OnionPowder 9 slices bacon, cut in half crosswise 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1 stick (8 Tbsp.) unsalted butter, melted 1 green onion, thinly sliced PREHEAT oven to 400&deg;F. In a medium bowl, combine Frank&rsquo;s RedHot Sauce and butter, whisking until smooth. Set aside.<br /> <br /> IN a large bowl, mix ground chicken, egg, breadcrumbs, celery, garlic powder and onion powder until well blended. Roll into bite-size balls; about 18. Wrap each meatball with 1 piece of the bacon, securing with a toothpick.<br /> <br /> SPRAY a wire rack with no stick cooking spray and place on foil-lined baking sheet. Arrange bacon-wrapped meatballs on rack and bake 25 to 30 minutes or until chicken is cooked through (internal temperature of 165&deg;F) and bacon is crisp, rotating the tray once during cooking. During the last 5 minutes of cooking, brush each meatball with RedHot Sauce mixture. Once cooked, brush with additional sauce, arrange on a platter and sprinkle with green onion and crumbled blue cheese, if desired. Serve with remaining sauce on the side.
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Buffalo Bacon Chicken Meatballs

Hot sauce, bacon and meatballs? Bring it. These bite-sized bacon-wrapped chicken meatballs are sauced with Frank’s® RedHot® for the ultimate game day - or any day - appetizer. Recipe Credit: Andrew Rea of Binging with Babish

Makes: 18 meatballs
Prep Time: 15 min
Cook Time: 30 min
User Rating:

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Ingredients

  • 1 lb. ground chicken
  • 1 large egg, lightly beaten
  • 1/2 cup bread crumbs
  • 1 rib celery, finely chopped
  • 1 tsp. McCormick® Garlic Powder
  • 1 tsp. McCormick® OnionPowder
  • 9 slices bacon, cut in half crosswise
  • 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 stick (8 Tbsp.) unsalted butter, melted
  • 1 green onion, thinly sliced

Directions

PREHEAT oven to 400°F. In a medium bowl, combine Frank’s RedHot Sauce and butter, whisking until smooth. Set aside.

IN a large bowl, mix ground chicken, egg, breadcrumbs, celery, garlic powder and onion powder until well blended. Roll into bite-size balls; about 18. Wrap each meatball with 1 piece of the bacon, securing with a toothpick.

SPRAY a wire rack with no stick cooking spray and place on foil-lined baking sheet. Arrange bacon-wrapped meatballs on rack and bake 25 to 30 minutes or until chicken is cooked through (internal temperature of 165°F) and bacon is crisp, rotating the tray once during cooking. During the last 5 minutes of cooking, brush each meatball with RedHot Sauce mixture. Once cooked, brush with additional sauce, arrange on a platter and sprinkle with green onion and crumbled blue cheese, if desired. Serve with remaining sauce on the side.

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