Ingredients for Mini Buffalo Chicken Balls

• 2 matskedar vegetabilisk olja

• 4 tablespoons (1/2 stick) unsalted butter

• 80ml Frank's RedHot Sauce or any other favourite hot sauce

• 450g chicken mince, preferably thigh meat

• 1 stort ägg

• 1/2 celery stalk, minced

• 110g bread crumbs

• 1 tesked salt

Preheat the oven to 232°C. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, chicken mince, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the centre of a meatball should read 74°C.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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