Think meatballs meets buffalo chicken wings. No further intro needed. Pair with some blue cheese dressing or some ranch if you live in the Midwest. Also, make double. Here comes: Buffalo Chicken Meatballs.
Take off all of your rings. Preheat oven to 425 deg.
Set aside 1 1/2 cups of the buffalo sauce and 1/2 of the garlic. Combine everything else into a large bowl. Mix gently until combined.
Line two baking sheets with foil, dressed with non-stick spray.
Make meatballs. I use an ice cream scoop, and I’ll weigh mine to make sure each is ~2 oz (yes, I really do). Ball and put on the cookie sheets. You should get ~18 meatballs.
Spray tops of meatballs with cooking spray lightly. Bake for 10 minutes, then rotate pans in oven. Bake for another ~10 minutes or until 165 deg F in the center.
As meat cooks, combine reserved buffalo sauce and garlic in small saucepan. Heat on low for 5-10 minutes or until everything you own smells like garlic.
Once meatballs are cooked, serve immediately topped with garlic-buffalo sauce. Eat.
*Gluten free? Sub in 1 cup of leftover cooked rice or 1/2 cup of rice or almond flour.