Nashville Hot Chicken Meatballs - Dude Diet Dinnertime // Orderves Edit

This is an Orderves appetizer interpretation of Serena Wolf’s fabulous recipe for Nashville Hot Chicken Meatloaf Minis in her latest book, Dude Diet Dinnertime. They are crunchy little bites of crowd-pleasing heaven: a little spicy, a little sweet and a lot cute and are certain to be a hot topic at your cocktail party.

nashville hot chicken meatballs

Nashville Hot Chicken Meatballs

Makes 18 - 20 meatballs  

For the meatballs:

4 cups cornflakes

2 lbs ground chicken breast 

2 large eggs, lightly beaten 

½ cup minced bread-and-butter pickles

2 tsp paprika 

1 ½ tsp cayenne pepper

1 ½ tsp kosher salt

1 tsp freshly ground pepper

1 tsp garlic powder

For serving:

3 TB honey

2/3 cup Frank’s Red Hot Cayenne Pepper Sauce

Sliced bread and butter pickles, large ones cut in half

Toothpicks 

Preheat oven to 375 and line a large baking sheet with parchment paper. Spray with cooking spray. Place the cornflakes in a shallow baking dish and lightly crush them with your hands so to break them into slightly smaller flakes (don’t pulverize them!) 

In a bowl combine the chicken, eggs, minced pickles and spices. Add in one cup of the lightly crushed cornflakes. Mix until just combined and don't over mix. With damp hands roll the chicken into little balls about the size of the circle made when you touch your pointer fingertip to your thumbtip. Roll in the cornflakes and then place on the baking sheet. Bake for 25 minutes or until cooked through. 

While the meatballs are cooking, make the sauce. Combine the honey and hot sauce in a small saucepan and bring to a gentle simmer. Cook for 5 minutes until thickened slightly. Keep warm.

Drizzle a little hot sauce over each meatball, top with a bread and butter pickle and secure with a toothpick.