Post by Loupy on May 21, 2018 0:48:01 GMT -7
BUFFALO CHICKEN MEATBALLS
From: Becky Hardin @ www.thecookierookie.com/blue-cheese-stuffed-buffalo-chicken-meatballs/
Buffalo Chicken Meatballs are one of our very favorite party appetizers. These Blue Cheese Stuffed Meatballs are relatively healthy, SO flavorful, and sure to please. If you’re not sure what to serve for your next tailgating party, this Slow Cooker Buffalo Chicken Meatballs Recipe is just the thing. Serve with Homemade Ranch!
I just love the way the creamy blue cheese interacts with the spicy baked on Buffalo sauce. They’re very spicy; you’ve been warned! (You could buy a mild buffalo/wing sauce if you’d like to cut the spice. Also, dipping in ranch makes them less spicy and tastes amazing!) My husband loves things spicy so these chicken meatballs are right up his alley!
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Serves: 8
Makes about 16 meatballs.
INGREDIENTS
1 pound of lean ground chicken
2 cloves garlic minced
1 egg
1/2 cup Italian-style bread crumbs
1 tablespoon powdered ranch dip seasoning or low-fat ranch
1/4 cup blue cheese crumbles (or chunks cheddar or mozzarella, see note)
2 tablespoons unsalted butter
1 cup of your favorite buffalo wing sauce I used Frank's Red Hot Buffalo Sauce
INSTRUCTIONS
Preheat oven to 400 degrees F.
With a fork, stir together chicken, garlic, ranch, egg, and bread crumbs until mixed.
Using an ice cream scoop (or your hands), mold the mixture into meatballs.
Press a cube of blue cheese into the center of each meatball then fold the mixture around the cheese and press together.
Roll into a ball so that the cheese is completely covered.
Place meatballs on a non-stick cookie sheet and bake for 16-18 minutes or until golden and cooked through
Place the meatballs in a slow cooker with the butter and buffalo wing sauce.
Place on high for about 20 minutes until hot.
Keep on warm while serving.
Enjoy!
RECIPE NOTES
NOTE: If you're not a blue cheese fan you can use any type of cheese. I recommend 1/4 or 1/2 inch blocks of your favorite cheese for each meatball...I love cheddar or mozzarella!
TIPS FOR MAKING BUFFALO CHICKEN MEATBALLS:
I love love LOVE these, but I’m not going to lie and say they’re my favorite thing to make. I don’t like messes, and these were messy. Ground chicken is kind of a pain to work with. But put that out of your mind. Carry on…get messy…they’re worth it. SO worth it. Here are 6 tips for making the BEST Meatballs:
Use quality meats.
In this case we are using ground chicken because its tasty AND healthy! When using chicken, be careful not to overcook, as they’ll become tough (less fat equals less tender if over cooked)
Add moisture such as eggs.
Eggs work as a binder but also add moisture to make sure your meatballs stay moist. Super yum!
Use a chilled bowl.
Keeping things cold helps keep them tender because you don’t allow the fat to break down. Science!
Don’t overmix, be gentle.
Another tip for keeping things tender. If the meat mixture is too tightly packed, it can lead to tough meatballs.
Spray your hands with non-stick spray.
This will help with the inevitable mess. Use a small ice cream scoop to form your meatballs. Once you’ve made your meatballs, wash your hands completely as raw chicken can carry salmonella.
Bake, don’t fry!
Baking is not only better for your waistline, its also less messy! You can get a crispy outer crust if you broil them a touch after baking. We love to keep ours warm in a crock pot to make serving at a party that much easier.
Nutritional Information
Calories: 161
Total Fat: 9g
Sat. Fat: 4g
Cholesterol: 79mg
Sodium: 1211mg
Potassium: 327mg
Total Carbs: 6g
Protein: 12g
From: Becky Hardin @ www.thecookierookie.com/blue-cheese-stuffed-buffalo-chicken-meatballs/
Buffalo Chicken Meatballs are one of our very favorite party appetizers. These Blue Cheese Stuffed Meatballs are relatively healthy, SO flavorful, and sure to please. If you’re not sure what to serve for your next tailgating party, this Slow Cooker Buffalo Chicken Meatballs Recipe is just the thing. Serve with Homemade Ranch!
I just love the way the creamy blue cheese interacts with the spicy baked on Buffalo sauce. They’re very spicy; you’ve been warned! (You could buy a mild buffalo/wing sauce if you’d like to cut the spice. Also, dipping in ranch makes them less spicy and tastes amazing!) My husband loves things spicy so these chicken meatballs are right up his alley!
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Serves: 8
Makes about 16 meatballs.
INGREDIENTS
1 pound of lean ground chicken
2 cloves garlic minced
1 egg
1/2 cup Italian-style bread crumbs
1 tablespoon powdered ranch dip seasoning or low-fat ranch
1/4 cup blue cheese crumbles (or chunks cheddar or mozzarella, see note)
2 tablespoons unsalted butter
1 cup of your favorite buffalo wing sauce I used Frank's Red Hot Buffalo Sauce
INSTRUCTIONS
Preheat oven to 400 degrees F.
With a fork, stir together chicken, garlic, ranch, egg, and bread crumbs until mixed.
Using an ice cream scoop (or your hands), mold the mixture into meatballs.
Press a cube of blue cheese into the center of each meatball then fold the mixture around the cheese and press together.
Roll into a ball so that the cheese is completely covered.
Place meatballs on a non-stick cookie sheet and bake for 16-18 minutes or until golden and cooked through
Place the meatballs in a slow cooker with the butter and buffalo wing sauce.
Place on high for about 20 minutes until hot.
Keep on warm while serving.
Enjoy!
RECIPE NOTES
NOTE: If you're not a blue cheese fan you can use any type of cheese. I recommend 1/4 or 1/2 inch blocks of your favorite cheese for each meatball...I love cheddar or mozzarella!
TIPS FOR MAKING BUFFALO CHICKEN MEATBALLS:
I love love LOVE these, but I’m not going to lie and say they’re my favorite thing to make. I don’t like messes, and these were messy. Ground chicken is kind of a pain to work with. But put that out of your mind. Carry on…get messy…they’re worth it. SO worth it. Here are 6 tips for making the BEST Meatballs:
Use quality meats.
In this case we are using ground chicken because its tasty AND healthy! When using chicken, be careful not to overcook, as they’ll become tough (less fat equals less tender if over cooked)
Add moisture such as eggs.
Eggs work as a binder but also add moisture to make sure your meatballs stay moist. Super yum!
Use a chilled bowl.
Keeping things cold helps keep them tender because you don’t allow the fat to break down. Science!
Don’t overmix, be gentle.
Another tip for keeping things tender. If the meat mixture is too tightly packed, it can lead to tough meatballs.
Spray your hands with non-stick spray.
This will help with the inevitable mess. Use a small ice cream scoop to form your meatballs. Once you’ve made your meatballs, wash your hands completely as raw chicken can carry salmonella.
Bake, don’t fry!
Baking is not only better for your waistline, its also less messy! You can get a crispy outer crust if you broil them a touch after baking. We love to keep ours warm in a crock pot to make serving at a party that much easier.
Nutritional Information
Calories: 161
Total Fat: 9g
Sat. Fat: 4g
Cholesterol: 79mg
Sodium: 1211mg
Potassium: 327mg
Total Carbs: 6g
Protein: 12g
