A perfect recipe for your next party or get-together!
- ¾ cup panko bread crumbs
- 1/3 cup plus ½ cup Big Green Egg Habanero Hot Sauce
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- 1 tsp garlic, minced
- 1 large egg white
- 1 lb. lean ground chicken
- 2 tbsp of butter, melted
- Blue Cheese dressing, for serving
Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.
Combine panko bread crumbs, 1/3 cup hot sauce, celery, red onion, garlic and egg white. Add chicken and mix together. Shape into 24 1-inch balls.
Grease a Big Green Egg square drip pan, add the meatballs to the pan and bake for 20 minutes.
Mix the melted butter and the ½ cup hot sauce. Toss the meatballs in the sauce mixture. Serve with blue cheese dressing.
Blue Cheese Dressing Ingredients
- 1 cup blue cheese crumbles
- 1 cup mayo
- 1 tbsp red wine vinegar
- 1/2 tbsp black pepper
- 1/4 tsp salt
- 1 tsp chives, minced
Blue Cheese Dressing Instructions
Mix all the ingredients together and set aside.
Drizzle both the bleu cheese dressing and hot sauce over the baked meatballs. Insert a celery stick into each and top with chopped celery leaves and serve.
Tasty. Subd yellow onion for red. Added 1/4 cup more breadcrumbs. Dang tasty. Might want to use complete egg for better binding.
I made these again! We love them. My grill is still broken so I lightly grease a muffin tin and cook the in the oven at 400 for 22-24 minutes.
I am going to try it this weekend! Legs up or down? Place the baking pan directly on the convEGGtor on grate then pan on top? Thanks!
Legs up with the baking pan on the grate.