Buffalo Chicken Meatballs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.

	this recipe	typical
binder	7%	0%
egg	10%	10%
dairy	65%	6%
aromatics	1%	9%
sweetener	0%	0%
salt	1%	1%
liquid	65%	12%

Where it stands out

• #2 of 38 for moistness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

50 g	1 large egg
6 g	1 tablespoon fresh chopped dill ((or 1 teaspoon dried))
15 g	1 tablespoon Frank's Red Hot sauce ((or similar brand))
3 g	1 clove garlic, (minced)
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon freshly ground black pepper
454 g	1 pound ground chicken, (preferably Purdue "Fresh & Lean" (avoid the one that is 98% lean))
38 g	1/3 cup grated Pecorino Romano cheese
36 g	1/3 cup plain breadcrumbs
317 g	1 1/3 cups heavy cream
85 g	6 tablespoons unsalted butter
52 g	3 to 4 tablespoons Frank's Red Hot sauce ((see note))
1 g	1/2 teaspoon chili powder
2 g	1 teaspoon fresh chopped dill ((or 1/4 teaspoon dried))
1 g	1/4 teaspoon sugar
2 g	1/4 teaspoon salt
	2 scallions, (dark green parts only, thinly sliced)

Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made these for NYE and they were a big hit. My husband liked them better than any of the other apps we had, and we had an all star app line up, so that’s saying something! I served with cut up celery on the side with dressing to dip them in. These will defini” — a cook, 5.0★

“I absolutely love every recipe you post! But as a Buffalonian, these were not up to par. I’m sorry. I think if the sauce wasn’t so thick and creamy ( from the heavy cream) it would have made a big difference. Since wing sauce is butter and franks hot sauce, ” — a cook, 3.0★