Monday, June 10, 2013

Spaghetti and (copycat Aidells) Buffalo Chicken Meatballs with Ranch Alfredo

I wanted to make a copycat of Aidell's Buffalo Meatballs.....but what to serve them with? I think this does quite nicely! We don't care for bleu cheese here, but feel free to make it a bleu cheese alfredo if you like!!


20 oz ground chicken breast(freshly ground or store bought)
1/4 cup Celery, minced fine
3 TB onion, minced fine(package ingredients state these are sauteed...but I skipped that)
2 TB green bell pepper, minced fine
2 TB Cayenne Hot Sauce (such as Franks Red Hot or homemade if you like)
1/2 tsp paprika
1/2 tsp sugar
1/2 tsp garlic powder
salt as desired
(If you want them even spicier add  ground cayenne pepper!)

2 TB butter
2 TB olive oil

Place everything but the butter and oil  in a bowl and mix well.

Scoop into balls in your desired size. (I made 20)

In a large deep pan heat the oil and butter over medium heat.

Gently place the balls in the hot oil (I did half the batch at a time)

Cook about 5 minutes and flip gently.  Cook until an internal temp of 165 is reached.

Set on paper towels to drain.

Ranch Alfredo:

1 1/4 cup skim milk
1/2 cup ranch dressing*
salt and pepper to taste
1/2 cup fresh grated parmesan cheese

1 1/2 TB cornstarch

*sub bleu cheese dressing if you like!

Mix 1/4 cup of the cold milk with the cornstarch and set aside.

In a pan heat the remaining milk and ranch dressing over medium heat. Add in the cornstarch mixture and season to taste.

When it is thickened add in the parmesan cheese and stir until fully melted.

Cook 12 oz pasta(or however much pasta you desire) according to package instructions, drain well

Place a serving of pasta on a plate, add some meatballs and top with a scoop of Ranch Alfredo...

Drizzle on a bit more hot sauce if desired!

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