Buffalo Chicken Meatballs
With the 49ers doing well, we hosted several football weekends at our house. I had gone through the usual chili, buffalo chicken dip and artichoke spinach dip. I had been craving meatballs for a while (never made them) and I craved the buffalo chicken dip again but didn’t want to subject guests to repeat dishes. This double craving resulted in a recipe search for buffalo chicken meatballs. I followed Martha Stewart’s recipe (ground the thigh meat myself) and left the meatballs in a crockpot on low so they’d stay warm throughout the game.
I had a few meatballs left over from the Saturday games so I brought them to a Sunday lunch with my family. They were also well received, though my aunt thought they were a little too mushy and suggested using less breadcrumbs next time. I think the Vietnamese palate for meatballs is different than the American one, so just adjust the breadcrumbs according to your liking.