Monday, March 3, 2014

Buffalo Chicken Meatballs

Ok, I've done it. I've jumped on the buffalo chicken band-wagon. But... Boy, was it worth it!

These make for a great party appetizer. I recently brought them to a housewarming party, and while a tad bit messy they sure pack a punch. These are super easy to whip up and can be kept warm in a slow cooker until you're ready to serve them. 

I will admit that I was a little hesitant to make this recipe, ground chicken just doesn't sound very appetizing to me but they turned out great! They had a nice consistent texture, and not chewy at all like I was expecting. 


2 lbs Ground Chicken
2 Eggs 
2 cups Panko Breadcrumbs 
2 tsp Celery Salt
2 tsp Onion Powder
2 tsp Ground Pepper
1 cup Green Onions, sliced
2 bottle Frank's Red Hot sauce ( I used 1 buffalo, and 1 regular)
Blue Cheese Dressing for garnish and serving


Preheat oven to 400 degrees. Lightly grease/spray cookie sheet.

In a large bowl, combine ground chicken, egg, breadcrumbs, salt, onion powder, pepper, and 2/3 cup of green onions (reserve the rest for garnish). Mix well ( I like to get messy, so I just use my hands).

Roll into 1 1/2 to 2 inch meatballs.

Bake meatballs just until the bottoms are browned and the meatballs are firm, about 8-10 minutes.

Transfer meatballs into a slow cooker. Cover with Frank's Red Hot sauce. Place lid on slow cooker and cook on high for 2 hours.

Garnish meatballs with ribbons of blue cheese dressing and reserved green onion. Serve with extra blue cheese sauce for dipping.