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Appetizers

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
aczapka
on 10/6/2013
time
prep:
30 min
total:
55 min
servings
total:
24 servings
Magazine Acquisition

What You Need

5
stalks  celery, divided
1
lb.  ground chicken
60
 RITZ Crackers, crushed (about 2-1/2 cups), divided
1/2
cup  hot pepper sauce, divided
2
Tbsp.  butter or margarine, melted
1/3
cup  oil
3/4
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.
Shortcut
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.
Substitute
Prepare using ground turkey.
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