Dear Customers,
Every summer when August rolls around it reminds me of a typical 3-day weekend. June is the equivalent of Friday night – lots to do and lots of time to do it! July is like a Saturday – still plenty of time to enjoy yourself but you feel things nearing the end. August is just plain Sunday night! Tomorrow, it’s back to work or back to school and the specter hangs over your head like a cloud.
August is still the bearer of many good gifts even as summer slowly makes its way out the door. There’s the McKean County Fair, home-grown sweet corn, fresh produce out of the backyard garden and of course the return of football. . . be it high school, college or professional.
Here’s a delicious recipe that my wife found somewhere. It goes well with corn on the cob and is low carb – only 2 grams per serving!
BUFFALO CHICKEN MEATBALLS
| 1 lb ground chicken | ½ cup buffalo sauce (divided) | 1 large egg |
| ¼ cup thin sliced green onions | ¼ cup grated carrots | ¼ cup breadcrumbs |
| ½ tsp garlic powder | ½ tsp onion powder | ½ tsp black pepper |
| ½ tsp sea salt | Celery sticks and carrot sticks for serving (optional) | Blue cheese dressing or Blue cheese crumbles |
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl mix together the ground chicken, ¼ cup buffalo wing sauce, the egg, green onions, carrots, breadcrumbs, garlic powder, onion powder, salt & pepper.
Using a cookie scoop or small spoon, scoop the ground chicken mixture and use your hands to form into balls a little bigger than golf balls. Bake the meatballs for 18-20 minutes. Remove from the oven and drizzle the remaining ¼ cup buffalo wing sauce and gently toss the meatballs
Serve immediately with a drizzle of blue cheese or ranch dressing and extra green onions sprinkled on top. This should make 12-15 regular sized meatballs.
*I know, I know, everything under the sun is available now in “Buffalo Wing” flavor but I also know for a fact that these are quite tasty!