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Buffalo Chicken Meatballs

1hr Serves 50 Meatballs This buffalo chicken meatball recipe is quick and simple, but best of all: spicy. #STARFineFoods Ingredients:
For the meatballs:
2 lbs. ground white meat chicken 2 green onions, sliced 2 celery stalks, finely chopped 1 clove garlic, minced 1/2 cup hot wing sauce 1/2 cup blue cheese crumbles 3 tsp. ranch dressing mix 1/2 tsp. salt 1/2 tsp. cayenne pepper 1 egg 1 cup breadcrumbs STAR Grapeseed Oil, for frying
For the meatball sauce:
1 cup hot wing sauce 1 Tbsp. butter 2 Tbsp. STAR Grapeseed Oil 3 tsp. brown sugar 1 1/2 tsp. STAR Garlic Wine Vinegar 1/4 tsp. cayenne pepper Instructions:

Line a 10×15 rimmed baking sheet with parchment paper, set aside.

Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well. Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.

While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.

After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.

Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.Serve warm when done.

Buffalo Chicken Meatballs

This buffalo chicken meatball recipe is quick and simple, but best of all: spicy. #STARFineFoods

Ingredients

  • For the meatballs:
  • 2 lbs. ground white meat chicken
  • 2 green onions, sliced
  • 2 celery stalks, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup hot wing sauce
  • 1/2 cup blue cheese crumbles
  • 3 tsp. ranch dressing mix
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 egg
  • 1 cup breadcrumbs
  • STAR Grapeseed Oil, for frying
  • For the meatball sauce:
  • 1 cup hot wing sauce
  • 1 Tbsp. butter
  • 2 Tbsp. STAR Grapeseed Oil
  • 3 tsp. brown sugar
  • 1 1/2 tsp. STAR Garlic Wine Vinegar
  • 1/4 tsp. cayenne pepper

Instructions

1

Line a 10×15 rimmed baking sheet with parchment paper, set aside.

2

Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well. Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.

3

While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.

4

After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.

5

Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.Serve warm when done.

1

Line a 10×15 rimmed baking sheet with parchment paper, set aside.

2

Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well. Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.

3

While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.

4

After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.

5

Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.Serve warm when done.

Recipe developed by: http://www.bakeyourday.net

Cook Time: 1hr

Total Time: 1 hr

Serves: 50 Meatballs

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