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
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 RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine your ground chicken, ranch mix, green onions, bread crumbs, egg, buffalo sauce, paprika, garlic salt, black pepper, and Worcestershire sauce, until fully incorporated.
- Roll your meat mixture into one inch balls and place on a foil lined cookie sheet.
- Place the sheet in the oven and bake for 25 minutes or until fully cooked through.
- Remove from oven and using a basting brush, brush another fresh layer of buffalo sauce, over each meatball.
- Garnish with a drizzle of ranch and extra green onions if desired.
Nutrition Facts : Calories 98 kcal, Carbohydrate 5 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 47 mg, Sodium 584 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
SLOW-COOKER BUFFALO CHICKEN MEATBALLS
If you love Buffalo chicken wings, but don't love the mess of eating them with your hands, try this easy and mess-free meatball version. Using the slow cooker makes this recipe great for entertaining; you can make the meatballs hours ahead and let them cook, leaving time to enjoy your own party.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h45m
Yield 36
Number Of Ingredients 12
Steps:
- In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
- In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
- In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
- Serve with blue cheese dressing as a dip.
Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Meatball, Sodium 330 mg, Sugar 1 g, TransFat 0 g
BRI'S BUFFALO CHICKEN MEATBALLS
Yummy meatball appetizers with a spicy ranch sauce.
Provided by Bri
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.
Nutrition Facts : Calories 435.8 calories, Carbohydrate 21.1 g, Cholesterol 73.2 mg, Fat 25.8 g, Fiber 1.2 g, Protein 26.8 g, SaturatedFat 6.2 g, Sodium 1080.7 mg, Sugar 2.5 g
THE MEATBALL SHOP'S BUFFALO CHICKEN BALLS
Make and share this The Meatball Shop's Buffalo Chicken Balls recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 50m
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F Drizzle the vegetable or olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
- Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 15 to 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
- In the meantime, to prepare the blue cheese dressing, place the sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
- Serve meatballs with dressing on the side.
Nutrition Facts : Calories 318.6, Fat 24.4, SaturatedFat 9.9, Cholesterol 106.3, Sodium 1119.1, Carbohydrate 11.2, Fiber 0.5, Sugar 2.7, Protein 14.2
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