Chicken "Wing Ding" Meatballs!
Modified and published In Taste of Home, Simple and Delicious, in the December/January edition. Original recipe by Suzanne Clark
This recipe can easily be adapted to make a burger. Just form meat into 6 patties and serve on a bun-get creative!
½ cup of finely chopped celery
½ cup of finely chopped onion
½ cup of finely chopped carrots
1 envelope of ranch dressing mix
1 pound of ground turkey or chicken
1 ½ cups of crushed potato chips (flavor of your choice)
1 10 ounce container of Savory Garlic Cooking Cream by Kraft (look for it by the cream cheese)
½ cup of crumbled Gorgonzola or Blue Cheese
½ cup of wing sauce ( optional)
Additional sauces if desired, Barbeque sauce, melted butter, chili sauce….
Combined the first five ingredients in a mixing bowl. Form meat mixture into balls, approximately 1 ½ inch round. Next place crushed chips on a plate. Rolls balls into chips, pressing chips firmly into the meatballs. Place meatballs on a greased baking sheet (I like to line mine first with foil for easy clean up). Bake meatballs at 400 degrees for about 25-30 minutes. Do not over bake! Remove from pan and drizzle with wing sauce if desired.
To create blue cheese dipping sauce, combine Cooking Cream with the blue cheese. Serve as a dipping sauce for the meatballs.
Note: To achieve super crispy meatballs, you can also fry the meatballs in a frying pan in 2 inches of oil. Heat oil to 375 degrees, and fry for about 2 minutes per side or until golden brown.