Buffalo Chicken Sweet And Spicy Meatballs Recipes

SPICY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°F and line a baking sheet with heavy-duty foil. I recommend using a wire baking rack on top of the foil if you have one. Spray the baking rack with cooking spray. If not using a baking rack, spray the foil or use nonstick foil.
• In a large bowl, combine 1 pound ground chicken with 2 teaspoons garlic powder, 2 teaspoons chili powder, 3/4 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1/2 teaspoon crushed red pepper flakes. Mix well until all the seasonings are combined with the chicken.
• Form the chicken mixture into balls and place in a single layer on the baking rack (or directly on the foil). I use a cookie scoop to form my meatballs. It makes quick work of the task and shapes them evenly. Continue making meatballs until all the chicken mixture is used.
• Place the baking sheet in the preheated oven and bake for 15 minutes. While the meatballs are baking, combine 3 tablespoons clover honey with 1 teaspoon cider vinegar and mix well.
• After the first 15 minutes of baking, brush the honey mixture onto each meatball, coating them generously until all the honey mixture is gone. Place the meatballs back in the oven for 10-15 minutes longer until the chicken is cooked through.
• Combine 1/4 cup ranch dressing with 2 tablespoons Buffalo Wing Sauce and 2 tablespoons honey. Mix well and refrigerate until ready to use.
• Serve the meatballs with the dipping sauce and enjoy!

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SPICY BUFFALO-STYLE MEATBALLS

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.

BUFFALO CHICKEN MEATBALLS

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 WITH BLUE CHEESE SAUCE

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.