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Buffalo Chicken Meatball Sliders

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 1 hr, 45 mins
Yield Makes 32 servings
For a cool, crunchy slider topping, toss thinly sliced celery and fresh parsley leaves with a splash of Champagne vinegar and drizzle of olive oil. Season with table salt and freshly ground black pepper to taste.

Ingredients

  • 1 tablespoon kosher salt
  • 2 teaspoons fennel seeds
  • 1 teaspoon black peppercorns
  • 2 pounds ground chicken
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves, chopped
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 small sweet onion, grated
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1 (5-oz.) bottle Buffalo-style hot sauce
  • 32 small rolls or buns, split
  • Blue Cheese Sauce
  • Garnishes: thinly sliced celery, fresh flat-leaf parsley leaves

How to Make It

  1. Place first 3 ingredients in a mortar bowl or spice grinder; grind to a fine powder, using a pestle or spice grinder. Place chicken, next 6 ingredients, and crushed spices in a large bowl. Combine mixture with hands until blended and smooth (2 minutes). Cover and chill 1 hour.

  2. Preheat oven to 400°. Drop mixture by rounded spoonfuls 1 1/2 inches apart onto a lightly greased aluminum foil-lined jelly-roll pan, using a medium-size cookie scoop (about 1 1/2 inches).

  3. Bake at 400° for 10 to 12 minutes or until done. Toss meatballs with hot sauce. Serve on split rolls with Blue Cheese Sauce.