RITZ Spicy Chicken Meatballs

4.5
(2) 2 Reviews
Prep Time
30
min.
Total Time
55
min.
Servings

24 servings

Roll ground chicken meatballs in hot pepper sauce and crushed crackers to make these knock-their-socks-off spicy-crunchy appetizers.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce just until blended. Shape into 24 balls.
  • Mix remaining hot sauce and butter in shallow bowl. Place remaining cracker crumbs in separate shallow bowl. Roll chicken balls, 1 at a time, in hot sauce mixture, then in crumbs until evenly coated.
  • Heat oil in large nonstick skillet. Add chicken balls, in batches; cook 3 to 4 min. or until lightly browned, turning after 2 min. Drain on paper towels. (Note: Meatballs will not be done but will finish cooking in the oven.) Place on rimmed baking sheet sprayed with cooking spray.
  • Bake 20 to 25 min. or until done (165ºF). Meanwhile, cut remaining celery into thin sticks.
  • Serve meatballs with dressing and celery sticks.

Serving Suggestion

Prepare and bake meatballs as directed. Insert a celery stick into each meatball to serve.

Shortcut

Omit oil. Shape chicken mixture into meatballs; coat with hot sauce mixture, then crumbs as directed. Place on rimmed baking sheet sprayed with cooking spray. Bake in 375°F oven 30 to 35 min. or until done, turning after 15 min.

Substitute

Prepare using ground turkey.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 10g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 220mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 1g
Protein 4g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

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  • aczapka | Sun, Oct 6 2013 9:36 AM

    I have already made this recipe several times and every time, everyone always loves it! I have been asked to make it over again.

  • hendersm12 | Sun, Jul 29 2012 4:37 PM

    I made this tonight for a light dinner rather than appetizer. It was really easy to do, but I only got 19 meatballs out of it. It was good but a little dry, because of the crumbs in the meatballs. definitely need dressing to dip in, to fight the dryness, but otherwise most of them melted in your mouth. Also I just baked mine rather then frying then baking.

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