Love meatballs? You're sure to love this chicken wing-flavoured twist on the classic. This is the ultimate finger food -- and the fact that they look just like little mini pumpkins? A Halloween bonus!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 celery stalks and 16 celery leaves, divided
1 lb. (450 g) lean ground chicken
1 cup panko bread crumbs
30 g blue cheese, crumbled (about 1/4 cup)
1 egg, beaten
6 Tbsp. Renée's Classic Ranch Dressing, divided
5 Tbsp. Buffalo wing sauce, divided
3 Tbsp. butter
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How do I make it ?
Heat oven to 350°F.
Chop enough celery stalks to measure 1/2 cup; place in medium bowl. Reserve remaining celery stalks and leaves for later use.
Add chicken, bread crumbs, cheese, egg, and 2 Tbsp. each dressing and wing sauce to chopped celery; mix just until blended.
Cover rimmed baking sheet with foil; spray with cooking spray. Shape chicken mixture into 16 meatballs, using about 1 Tbsp. chicken mixture for each meatball; place on prepared baking sheet.
Bake 18 min. or until done (165°F).
Melt butter. Mix with remaining dressing and wing sauce until blended. Dip meatballs, 1 at a time, into dressing mixture, turning to completely coat all sides of each meatball with dressing mixture. Place meatballs in single layer on platter.
Cut reserved celery stalks into 16 pieces, each about 1-1/2 inches long; insert into tops of meatballs for the pumpkin stems. Add celery leaves as shown in photo.
Kraft Kitchen Tips!
These savoury meatballs can be baked ahead of time. Do not toss the meatballs with the dressing mixture. Cool meatballs completely, then loosely pack meatballs in freezer-weight resealable plastic bags. Lay bags flat in the freezer so the meatballs freeze individually; freeze up to 3 months. When ready to serve, thaw meatballs in refrigerator several hours or overnight. Place meatballs on a rimmed baking sheet sprayed with cooking spray. Bake in 350°F oven 20 min. or until heated through. Prepare dressing mixture as directed, then toss with the warm meatballs. Add celery sticks and leaves to meatballs as directed before serving.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 5 g
Cholesterol 75 mg
Sodium 510 mg
Carbohydrate 9 g
Fibre 0 g
Sugars 1 g
Protein 12 g
8 servings, 2 meatballs (99 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.