BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE
Want buffalo wings WITHOUT the mess?! Buffalo Chicken Meatballs a poppable combination of spicy sauce, chicken, and celery with blue cheese for dipping!
Provided by Aubrey
Categories Appetizer
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
- To a small pot, add butter and hot sauce on low heat and whisk until butter is melted over medium heat. Set the pot aside to cool for about 10 minutes.
- In a large bowl, combine the ground chicken, salt, celery, egg, bread crumbs, and cooled hot sauce mixture. Mix with your hands until completely combined.
- Roll the buffalo chicken mixture into golfball-sized meatballs, packing the meat firmly. Place balls evenly in rows in your prepared baking dish.
- Bake until the meatballs are firm and cooked through, about 20 minutes. Remove from oven and cool for at least 5 minutes before servings.
- Combine sour cream, milk, blue cheese crumbles, mayo, salt, and red wine vinegar in a bowl and whisk until completely blended.
- If desired, drizzle the meatballs with extra hot sauce. Serve warm or at room temperature with blue cheese sauce for dipping and celery sticks.
Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 29 mg, Sodium 373 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BUFFALO CHICKEN MEATBALLS
I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BUFFALO CHICKEN MEATBALLS
Provided by Ree Drummond : Food Network
Time 35m
Yield 8 to 10 servings (about 28 meatballs)
Number Of Ingredients 13
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
- Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
- For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
- Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.
BUFFALO CHICKEN MEATBALLS
Provided by Food Network Kitchen
Time 40m
Yield 18 meatballs
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
- Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
- Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
- Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
- For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
- Serve the meatballs with the sauce and celery sticks.
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
Provided by Sunny Anderson
Categories appetizer
Time 1h35m
Yield 16 meatballs
Number Of Ingredients 20
Steps:
- For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
- For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
- In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
- While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
- Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.
BUFFALO CHICKEN MEATBALLS
Provided by Jaymee Sire
Categories appetizer
Time 1h30m
Yield About 20 meatballs
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, garlic, finely diced scallion, blue cheese, panko, egg and 1/3 cup of the wing sauce in a large bowl. Season with salt and pepper. Using your hands, lightly mix everything together, taking care not to overmix.
- Using a light touch, form the mixture into balls, each about 1 inch in diameter.
- Heat oil in a large Dutch oven over medium heat. Working in batches, put the meatballs in the Dutch oven in a single layer (don't crowd the pan) and cook until lightly seared and just browned, about 2 minutes per side. (The meatballs will not be cooked through at this point, they will finish cooking in the sauce.) Transfer meatballs to a plate as they cook.
- Wipe out the Dutch oven, then return the meatballs to the pot. Add the remainder of the bottle of wing sauce (about 9 ounces) to the pot. Simmer over low heat, covered, until the meatballs are cooked through, about 30 to 60 minutes.
- Spoon the meatballs into a serving dish, top with warm sauce and garnish with blue cheese and the sliced scallions. Serve immediately.
MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 75 mini meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
- Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
- Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
- Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.
BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE
These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speeds up the preparation. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
More about "buffalo chicken meatballs with blue cheese sauce recipes"
BUFFALO CHICKEN MEATBALLS - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 13Calories 151 per servingCategory Appetizer, Main Course
- In a large bowl, combine the ground chicken, carrot, celery, onions, breadcrumbs, egg, salt, pepper, and 2 tablespoons of buffalo sauce.
- Use a tablespoon measuring spoon or cookie scoop to portion out the meatballs. Place each portion on a greased baking sheet and drizzle them with olive oil. Then, roll each portion into a ball.
BLUE CHEESE STUFFED BUFFALO CHICKEN MEATBALLS
From lecremedelacrumb.com
4.9/5 (9)Total Time 30 minsCategory AppetizerCalories 225 per serving
- Line a small plate with wax or parchment paper. Arrange blue cheese crumbles on the plate so that they are in a single layer. Freeze for about 10 minutes while you prepare the meatballs.
- In a large bowl combine ground chicken, egg, breadcrumbs, garlic power, onion powder, and salt and pepper to taste. Mix well until all ingredients are completely incorporated. Scoop out 2-3 tablespoons of the chicken mixture, roll into a ball, and set aside. Repeat with remaining mixture.
- Once all meatballs are formed, remove blue cheese from the freezer. Make a deep indentation in the middle of each meatball, press a chunk of blue cheese crumble into the indentation, then form the meatball around the blue cheese so that it is completely encased inside the meatball. Repeat with remaining meatballs and blue cheese crumbles.
- Drizzle a skillet with a bit of oil or spray with nonstick cooking spray and bring to medium heat. Add meatballs and cook for 6-10 minutes until cooked through and beginning to brown. While meatballs are cooking, whisk together all ingredients for the buffalo sauce.
BEST BLUE CHEESE STUFFED BUFFALO CHICKEN MEATBALLS …
From delish.com
BUFFALO CHICKEN MEATBALLS - TASTE AND SEE
From tasteandsee.com
BUFFALO CHICKEN MEATBALLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BUFFALO CHICKEN SLIDERS (CROCKPOT RECIPE!) - THE ANTHONY KITCHEN
From theanthonykitchen.com
BUFFALO CHICKEN MEATBALLS - SKINNYTASTE
From skinnytaste.com
EASY BUFFALO CHICKEN BITES (NO BREADING!) « CLEAN & DELICIOUS
From cleananddelicious.com
BUFFALO SAUCE MEATBALLS - COOKING TO ENTERTAIN
From cookingtoentertain.com
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE • FREUTCAKE
From freutcake.com
BUFFALO CHICKEN ZUCCHINI BOATS - WELLNESS BY KAY
From wellnessbykay.com
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
From 4sonrus.com
BUFFALO MEATBALLS RECIPE - BUFFALO CHICKEN STYLE MEATBALLS | HANK …
From honest-food.net
BUFFALO CHICKEN MEATBALLS - COPYKAT RECIPES
From copykat.com
BUFFALO CHICKEN MEATBALLS RECIPE | THERECIPECRITIC
From therecipecriticzz.pages.dev
BEST BUFFALO CHICKEN MEATBALLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BUFFALO CHICKEN WRAPS - CARLSBAD CRAVINGS
From carlsbadcravings.com
BUFFALO CHICKEN AND BLUE CHEESE STUFFED MEATBALLS - RECIPE RUNNER
From reciperunner.com
CROCK-POT BUFFALO CHICKEN DIP - JESSICA GAVIN
From jessicagavin.com
CROCKPOT BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE DRESSING
From jocooks.com
BUFFALO CHICKEN MEATBALLS • SALT & LAVENDER
From saltandlavender.com
BUFFALO CHICKEN MEATBALLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love