Buffalo Chicken Meatballs

Going into another Sunday cooking spree, I have some things I planned and other things I make up as I go along. I had an extra package of ground chicken breast and my pantry to access for something to cook. I have made Buffalo Chicken Meatballs in the past, so I had some Tabasco sauce on hand (I suppose I could do this with the Cholulu I usually have), as well as some butter and other ingredients. I don't make them super hot, and they cook really easily. Because these have both meat and rice, they can be served with a great salad, in a pita, or with your favorite cooked vegetable and you are set. The chicken is low fat, and a some of the butter gets left behind in the pan.

Buffalo Chicken Meatballs

1/2 stalk of celery, finely diced
1/4 c. onion, finely diced
1/4 c. red or yellow pepper, finely diced
1 Tbl. olive oil
1 lb. ground organic chicken breast
1 cup cooked rice
salt and pepper to taste
4 Tbl. butter
2 Tbl. Tabasco sauce, plus a dash or two for the meatball mixture

Preheat oven to 375 degrees F.

Heat the olive oil in a skillet and saute the celery, onion and pepper until softened and slightly browned. Cool.

In a medium sized bowl, mix chicken, rice, sauteed vegetables, a dash or two of Tabasco and salt and pepper. Mix well with your hands, and shape into small meatballs, about 1-1/2" in diameter.

Place evenly spaced in a 9 x 13" baking dish, and bake for 20 minutes or until slightly browned and cooked through.

When the meatballs are cooked, and still hot from the oven, melt the butter with the Tabasco in a skillet large enough to hold all the meatballs in a single layer.

When the butter is completely melted, add the meatballs into the skillet and stir carefully to evenly coat the meatballs with the sauce.

Serve with a nice big salad, or your favorite vegetable side.