We went to a restaurant recently for Nicholas’ birthday. We enjoyed the most delicious bowl of buffalo chicken meatballs, served with crumbled gorgonzola and a light blue cheese sauce. This is my take on that recipe.
2 Tbsp. Olive Oil
1 Cup Diced Carrots, 1 Cup Diced Onions, 1 Cup Diced Celery
1 Cup Diced Scallions, 3 Tbsp. Sliced Garlic
1 Tsp. Kosher Salt
3 lbs. Ground Chicken
2 Cups Crumbled Gorgonzola Cheese (or Feta Cheese)
½ Cup Chipotle Hot Sauce
1 ½ Cups Seasoned Breadcrumbs
3 Eggs, 1 Cup Grated Parmesan Cheese
Hot Sauce Topping: 2 Cups Hot Sauce, 1 Stick Butter
Blue Cheese Drizzle: ½ Cup Blue Cheese Dressing, ¼ Cup Heavy Cream
Heat the olive oil in a large sauté pan. Add the diced carrots, diced onions, diced celery, diced scallions and sliced garlic. Saute for approx. 30 minutes, until the vegetables have become tender and begin to caramelize. When ready, set the cooked vegetables aside and let cool. Meanwhile, in a large bowl, combine the ground chicken and crumbled gorgonzola cheese. Add the chipotle hot sauce to the mixture and stir to combine. Add the seasoned breadcrumbs, eggs and parmesan cheese, and stir to combine. Add the cooled vegetables to the mixture. Use an ice cream scoop to form perfectly sized meatballs. Place the meatballs on an aluminum foil lined baking sheet. Place in a preheated 350 degree oven and cook for approx. 25 minutes (until lightly browned and cooked through). Meanwhile in a saute pan, prepare the hot sauce topping. Roll the meatballs in the hot sauce topping. Serve the warm meatballs with blue cheese drizzle and crumbled gorgonzola cheese. Garnish with celery leaves, if desired.