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.
SPICY BUFFALO-STYLE MEATBALLS
Quick and easy gluten-free dinner. My husband can eat all these spicy meatballs in one sitting! Serve with blue cheese dressing and veggie sticks.
Provided by Sagitta
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish.
- Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish.
- Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.
Nutrition Facts : Calories 339 calories, Carbohydrate 13.7 g, Cholesterol 132.7 mg, Fat 21.4 g, Fiber 1.5 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 601.5 mg, Sugar 5.5 g
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-BUFFALO MEATBALLS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
- Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
- Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
- Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.
BUFFALO TURKEY MEATBALLS
These meatballs take on all the classic flavors of buffalo chicken wings. The meatball itself has blue cheese crumbles inside it, which add a nice tangy flavor that perfectly pairs with the spicy, and slightly sweet, buffalo glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes.
- Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
- Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.
EASY BUFFALO CHICKEN MEATBALLS
Started in the oven and finished up in the slow cooker, these easy Buffalo chicken meatballs have all of your favorite chicken wing flavor but are much easier and less messy to eat. They're moist and tender with a slightly toasted exterior and coated in a tangy, spicy sauce with just a hint of sweetness. Use thin celery sticks as skewers and serve them with ranch dressing. Perfect for parties or tailgating!
Provided by NicoleMcmom
Categories Meatball Appetizers
Time 1h45m
Yield 11
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
- Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
- Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
- Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
- Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.8 g, Cholesterol 106.2 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1709.4 mg, Sugar 7 g
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 MEATBALLS
Make and share this Buffalo Meatballs recipe from Food.com.
Provided by Souzette
Categories Meat
Time 25m
Yield 16 meatballs, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Combine thoroughly all ingredients except water. Add water a little at a time until creamy texture is achieved.
- Form meat mixture into 16 equal balls.
- Place on broiling pan, spacing evenly.
- Place pan on middle rack in oven.
- Bake approximately 20 minutes, turning once towards the end. May need a few additional minutes, depending on individual oven.
Nutrition Facts : Calories 119.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 58, Sodium 183.8, Carbohydrate 5.2, Fiber 0.3, Sugar 0.5, Protein 15.7
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- Sauté the onion in a small pan in the vegetable oil until soft. Remove and allow to cool. Preheat the oven to 425°F.
- Heat the hot sauce in the same pan, over medium-low heat. Add the honey, if you are using it. Whisk in the butter little by little, about 1 tablespoon at a time, until incorporated. Keep warm, but do not let this simmer or it will break.
- Put all the meatball ingredients in a bowl and mix well. If you can, let this mixture rest in the fridge for 30 minutes so the breadcrumbs can absorb the moisture. When you are ready, form into meatballs. I like them small so I use a tablespoon to scoop out the mixture. Roll them into balls and set them so they do not touch on a greased baking sheet.
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