Buffalo Fire Meatballs Recipes

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.

FIRE ENGINE MEATBALLS

Steps:

• Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the pepperoni in a food processor until ground; transfer to a medium bowl (no need to rinse out the food processor). Add the beef, panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper to the bowl; mix with your hands until combined. Form into 20 golf ball-size meatballs and arrange on the prepared baking sheet. Bake, turning halfway through, until browned, about 12 minutes.
• Meanwhile, add the roasted red peppers and tomato paste to the food processor and puree until smooth. Transfer to a large skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 minutes; season with salt and pepper.
• Transfer the meatballs to the sauce and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.

BUFFALO-BUFFALO MEATBALLS

Steps:

• Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
• Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
• Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
• Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.

BUFFALO CHICKEN MEATBALLS

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.

EASY BUFFALO CHICKEN MEATBALLS

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.

MEATBALLS IN HONEY BUFFALO SAUCE

Steps:

• Preheat oven to 400°. Combine first 10 ingredients. Add meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on a greased rack in a 15x10x1-in. baking pan lined with foil until lightly browned, 12-15 minutes. Meanwhile, in a small saucepan over medium heat, whisk together sauce ingredients until brown sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker; add sauce. Cook, covered, on low until meatballs are cooked through, about 2 hours. Serve with hot cooked rice or pasta and, if desired, sliced celery., Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water or broth if necessary. Serve as directed.

GREAT MEATBALLS OF FIRE

Steps:

• Balls:.
• Mix ingredients together and form into walnut-sized balls.
• Process together the tomatoes, chilli, onion and garlic. To this mixture, add the bay leaves, cinnamon, vinegar, olive oil and salt and pepper.
• Seal the meatballs in hot oil in a frying pan a few at a time, then top with sauce, cover with foil and bake in a 180c for about 1 hour.

BUFFALO FIRE MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, mix egg with parmesan, onion, breadcrumbs, and hot pepper sauce.
• Mix in the ground chuck, using your hands works best.
• Form meat mixture into 1-inch balls. Lightly spray a cookie sheet with cooking oil. Put meatballs on cookie trays. Bake for 12 minutes or until cooked through.
• Meanwhile, in a large saucepan, bring the ketchup, hot pepper sauce, and beer to a boil. Lower heat and simmer for 10 minutes, until slightly thickened.
• Add the cooked meatballs and stir to coat with sauce.
• Simmer for 5 minutes or until the meatballs are heated through. Serve at once.