Friday, March 20, 2015

Buffalo Chicken Meatballs

I love some buffalo chicken wings. That spicy meaty game day grub is one of my favorite indulgences. Heat and spice makes me happy, so I like having that flavor some other way, like the Buffalo Chicken Meatloaf I shared a while back. So I'm loving these meatballs which are perfect little appetizers without the mess of wings with bones. Dave even tossed a few of these on a sub roll for a buffalo chicken meatball sub--brilliant! Yes, we'll have these again for many parties, I'm sure.

Poking around the internet I found this recipe from Chungah at Damn Delicious. Originally the recipe cooked these in the slow cooker, but I wanted them faster than that. So I baked the meatballs to cook them through first, then I tossed them in the sauce and baked them longer to marinate in that spicy hot sauce. Delicious. I might next time shred up some celery and carrots and mix that in to get the whole buffalo wing effect in one little meatball bite. These were so easy to make and a healthy alternative to fries wings. Ok, no more talking--I need to go make more of these.

Buffalo Chicken Meatballs


1 pound ground chicken
3/4 cup panko bread crumbs
1 egg
1 small onion, finely diced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste
3/4 cup plus 2 Tablespoons buffalo sauce, divided

In a medium bowl, combine ground chicken, panko, egg, onion, garlic powder, onion powder, salt, pepper and 2 Tablespoons buffalo sauce. Squish together until combined, but take care not to overwork the mixture.

Pinch off chunks of meat mixture and roll into balls about 1 1/2 inches across. Arrange on a broiler pan.

Bake at 400 degrees F for 10 minutes.

Remove from oven and transfer to a baking dish. Add buffalo sauce and toss to coat.

Return to oven and bake for an additional 10 minutes.

Remove from oven and serve with bleu cheese or ranch dips.

Makes 24 meatballs.

Happy Baking,
The Cookie Princess

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