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 BALLS
Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
- In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
- Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.
Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g
BUFFALO CHICKEN CHEESE BALL RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- In a medium bowl, combine chicken, jalapeno and hot sauce Form into a ball, and then roll in the cheeses to coat. Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.
BUFFALO CHICKEN CHEESE BALL
Spicy Buffalo wings and cheese are always so popular on an appetizer buffet that I decided to combine the two. Now we enjoy those flavors together on our favorite crackers. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour., Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing sauce.
Nutrition Facts :
BUFFALO CHICKEN CHEESE BALL
A family favorite that I kicked up a notch. The Buffalo sauce and extra chicken make this a tasty, zesty dish. Great for tailgating, as an appetizer for parties, or just a lazy day snack. The longer it sits the better the flavors mesh. Serve with crackers.
Provided by ladyt88
Time 8h10m
Yield 12
Number Of Ingredients 6
Steps:
- Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
- Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 1.8 g, Cholesterol 56.2 mg, Fat 15.9 g, Protein 8 g, SaturatedFat 8.9 g, Sodium 352.3 mg, Sugar 0.1 g
BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
BUFFALO CHICKEN CHEESE BALL
I got this off of Joelens Culinary adventures( http://joelens.blogspot.com) and didn't see anything like it on here. Wanted to add it so I remember to make it soon! She didn't post servings or prep time or anything like that, so until I actually make it, these are estimates(cooking time=chilling time)
Provided by rodeoblonde
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl. Form into a ball and roll in the shredded cheddar to coat. Wrap in plastic wrap and chill for atleast 1-2 hours before serving. Serve with crackers, carrot sticks, and/or celery.
Nutrition Facts : Calories 373, Fat 32.7, SaturatedFat 16, Cholesterol 102.2, Sodium 455.5, Carbohydrate 2.9, Fiber 0.2, Sugar 0.9, Protein 16.9
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
- For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
- While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.
BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP
These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!
Provided by Scoutie
Categories Chicken
Time 30m
Yield 15-20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
- To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
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BUFFALO CHICKEN CHEESE BALL RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 40 mins
- Combine cream cheese, blue cheese, and white cheddar in the bowl of a food processor; process until smooth.
- Heat a medium, nonstick skillet over medium heat. Add 1/4 cup of buffalo sauce and chicken. Cook, stirring frequently, until sauce chicken absorbs most of the sauce, about 2 minutes. Let cool to room temperature.
- Stir chicken mixture, remaining ¼ cup Buffalo sauce, and celery into cream cheese mixture; mix until evenly incorporated. Scrape cream cheese mixture onto a parchment paper-lined baking sheet.
- Using lightly moistened hands, shape cream cheese mixture into a ball. Wrap in plastic wrap and refrigerate for 45 minutes to 1 hour, or until it can be easily rolled.
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