Makes four servings
Prep time: 20 minutes, plus 30 minutes chilling time
Cook time: 20 minutes
- 1 lb. ground chicken
- 1/4 cup diced red bell pepper
- 1/4 cup minced shallot
- 1 tsp. dried oregano
- 1/2 tsp. sea salt
- 1 tbs. avocado oil
- 1/2 cup hot sauce
- 2 tsp. red-wine vinegar
- 1 tsp. Worcestershire sauce
- 1 clove garlic, pressed or minced
- 1/4 cup unsalted butter, cubed
Line a sheet pan with parchment paper. In a large bowl, combine the chicken, bell pepper, shallots, oregano, and salt. Use your hands to mix until the mixture is cohesive. Use a tablespoon to scoop out rounded portions, then place them on the prepared pan. Chill meatballs for 30 minutes.
Place a large skillet over medium heat and drizzle with oil. Dampen your hands and shape each meatball gently by passing it between your palms to round it without compressing. Add meatballs to the pan, then reduce the heat to medium-low. Cook, turning every three minutes, until meatballs are crispy and firm to the touch, about 15 minutes. Remove and set aside.
Set the skillet over low heat and add the hot sauce, vinegar, Worcestershire, and garlic. Leave the mixture undisturbed for about five minutes to allow it to heat up, then add the butter and stir until the sauce is smooth.
Transfer the meatballs to the skillet and stir gently to coat with sauce. Turn off the heat and serve the meatballs directly from the skillet with a bowl of toothpicks alongside. Alternatively, mix sauce and meatballs in a 4-quart slow cooker set to high heat, then place it on the warm setting to allow people to snack throughout the game.