Any meat works here, so long as it has at least a little fat. I used ground venison for this batch, but you do you. Once made, these reheat well and will keep for a week in the fridge.
1/2cupFrank's hot sauce(see above for alternatives)
3tablespoonshoney(optional)
MEATBALLS
2tablespoonsvegetable oil
1/2cupminced onion
1 1/2poundsground meat
2/3cupbreadcrumbs(plain or Italian style)
1/4cupfinely grated pecorino or parmesan
2clovesgarlic, minced
1/4cupminced parsley
1/2teaspoonsalt
1/2teaspoonblack pepper
1egg, lightly beaten
Instructions
Sauté the onion in a small pan in the vegetable oil until soft. Remove and allow to cool. Preheat the oven to 425°F.
Heat the hot sauce in the same pan, over medium-low heat. Add the honey, if you are using it. Whisk in the butter little by little, about 1 tablespoon at a time, until incorporated. Keep warm, but do not let this simmer or it will break.
Put all the meatball ingredients in a bowl and mix well. If you can, let this mixture rest in the fridge for 30 minutes so the breadcrumbs can absorb the moisture. When you are ready, form into meatballs. I like them small so I use a tablespoon to scoop out the mixture. Roll them into balls and set them so they do not touch on a greased baking sheet.
Bake the meatballs for 25 minutes. Move them to a large bowl and pour the Buffalo sauce on them. Toss to coat and serve with celery sticks and blue cheese sauce.