•  1 lb ground chicken
  • 1 small onion, small dice
  • 1 clove garlic, minced
  • 1 tbsp Olivino Madagascar Black Pepper Olive Oil
  • 2 tbsp hot sauce
  • 1/2 cup plain bread crumbs
  • 1 pkg dry ranch mix
  • 1 large egg
  • 2 tbsp buttermilk
Hot Wing Sauce:
  • 1 cup Franks hot sauce
  • 4 tbsp butter, cubed
  • 2 tbsp Cloister Arbol Pepper Honey (Sold at Olivino)
  • 1 tbsp dark brown sugar


  1. Sweat down onion and garlic in 1 tbsp Madagascar Black Pepper Oil, set aside to cool.
  2. Preheat oven to 400 degrees.
  3. In a large bowl whisk your egg, buttermilk, and hot sauce.
  4. Throw in your breadcrumbs and ranch packet, and combine until moistened.
  5. Add in your ground chicken, ranch packet, cooled onions, a few grinds of freshly cracked pepper and use your hands to gently fold all ingredients together. Be sure not to over mix.
  6. Chill for 30 minutes (this does not mean sit on the couch for 30 minutes and drink a glass of wine...well maybe it does )
  7. Roll into balls. We use a small scoop that yields 1-inch diameter meatballs.
  8. Bake on parchment paper for 20-25 minutes until golden brown and cooked through.
  9. Heat hot wing sauce ingredients over low heat until ingredients are combined. Toss with meatballs, top with Olivino Bleu Cheese Dressing.
*Sweating down your onions and garlic takes a bit of harshness out of the vegetables and keeps the meatballs nice and tender.

*Moistening your breadcrumbs means no dry pockets in your meat mixture and also keeps meatballs tender.

*You can put the meatballs in a slow cooker, cover with sauce, and keep on low until ready to serve.

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