Ingredients

Buffalo Chicken:

  • 1 pound ground chicken thighs
  • 1 large egg
  • 1 ¼ cups panko bread crumbs
  • ⅓ cup of your favorite buffalo sauce
  • ⅓ cup blue cheese crumbles
  • ¼ cup chopped green onion
  • 2 tablespoons milk
  • ½ teaspoon salt
  • ½ teaspoon pepper

Italian Cheese:

  • 1 pound ground beef
  • 1 large egg
  • ½ cup panko bread crumbs
  • ¼ cup ricotta cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions

  1. Mix all ingredients together.
  2. Form into mini meatballs (1.5 ounces) on a sheet pan lined with parchment paper.
  3. Bake at 375 degrees Fahrenheit for about 20 minutes or until internal temperature is 160 degrees.
  4. Plate with toothpicks in each ball. Serve the buffalo chicken meatballs with ranch mixed with buffalo sauce; serve the Italian cheese meatballs with marinara sauce.

recipe_mwc_1

recipe_marketcuisinewest_logoAbout the Chef

Chef: Stephen GianDonato II
Profession: Owner and Head Chef at Market Cuisine West
About the Chef: Stephen owned and operated Market Cuisine Catering in Wayne, PA from 2004 to 2016. He and his wife recently relocated to San Diego and opened Market Cuisine West to continue doing what he loves: bringing fine dining fare to you and your loved ones. Market Cuisine West offers corporate catering, private catering, private dinner parties for both small or large crowds, and outdoor events. Each event is customized to the individual. Stephen meets with each client with a private in-person consultation to design the menu, enjoy sample menu tastings, and discuss any rental needs for your event. Clients work directly with Stephen from start to finish.
Website: www.marketcuisinewest.com
Email: marketcuisinewest@gmail.com
Pone: 858-376-9330