Buffalo Chicken Meatballs


I am not your typical “soul food” creator, but since it was a pot luck with that theme at work the other week, I decided to make this dish.  It was a hit (and the recipe requested)! The tenderness of the actually meatball, with the kick of the sauce, is great to throw in a crock pot and share with a crowd.
·  1 cup Frank’s Red Hot Buffalo Sauce
·  2 lbs ground chicken
·  2 eggs, beaten
·  2 stalks celery, minced
·  1 ½ cup plain or Italian breadcrumbs
·  4 tablespoons crumbled blue cheese
·  1/2 teaspoon black pepper
(serve with blue cheese dressing and celery sticks)
(note: original recipe included butter melted with hot sauce, but I instead just used the regular buffalo sauce to reduce the fat.)
Preheat oven to 350 degrees.

Combine ground chicken, ½ cup buffalo sauce, eggs, celery, bread crumbs, and blue cheese in a large mixing bowl until mixed thoroughly. 
Form 1 in balls (using hands or cookie scoop) and place them on a greased cookie sheet.


Bake for 20-30 minutes (until at least 165 degrees.)

When balls are cooked through (but still tender), toss meatballs with remaining buffalo sauce. (Add more sauce if you prefer.)


(Note: Pick any sauce you like and adjust your spice level through your product too.)
If you are serving for a party, transfer to the crock pot and serve (or you can re-heat it in the crock pot another day.)
Make sure to serve with Blue Cheese Dressing and Celery Sticks.
(Original recipe from The Meatball Shop’s Recipe – http://www.epicurious.com/recipes/food/views/Mini-Buffalo-Chicken-Balls-369170)

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