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RITZ Spicy Chicken "Meatballs"

RITZ Spicy Chicken "Meatballs" recipe
photo by:kraft
I have already made this recipe several times and every time, everyone always loves it! I have been asked to make it over again.
posted by
on 10/6/2013
30 min
55 min
24 servings
Magazine Acquisition

What You Need

stalks  celery, divided
lb.  ground chicken
 RITZ Crackers, crushed (about 2-1/2 cups), divided
cup  hot pepper sauce, divided
Tbsp.  butter or margarine, melted
cup  oil
cup  KRAFT ROKA Blue Cheese Dressing

Make It

HEAT oven to 375°F.

CHOP 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce. Shape into 24 balls.

MIX remaining hot sauce and butter in shallow bowl. Place remaining cracker crumbs in separate shallow bowl. Roll chicken balls in hot sauce mixture, then in crumbs until evenly coated.

HEAT oil in large nonstick skillet. Cook chicken balls, in batches, 3 to 4 min. or until lightly browned, turning after 2 min. Drain on paper towels. (Note: Balls will not be done but will finish cooking in oven.) Place in 15x10x1-inch pan sprayed with cooking spray.

BAKE 20 to 25 min. or until done (165ºF). Meanwhile, cut remaining celery into thin sticks.

SERVE chicken balls with dressing and celery sticks.

Kraft Kitchens Tips

Serving Suggestion
Prepare and bake meatballs as directed. Insert a celery stick into each meatball to serve.
Omit oil. Shape chicken mixture into meatballs and coat with hot sauce mixture and crumbs as directed; place in 15x10x1-inch pan sprayed with cooking spray. Bake at 375°F for 30 to 35 min. or until done, turning after 15 min.
Prepare using ground turkey.
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