Who doesn’t love Buffalo Wings? They are always a hit whenever you serve them but they can be a little messy to eat at a party or tailgate so I decided to change it up a bit by making them into a meatball!  Just skewer one with a toothpick and dip into the creamy blue cheese sauce and you have the perfect bite-sized treat without using a ton of napkins and feeling so sticky!

Here is my recipe for this tangy meatball sensation!

Buffalo

Ingredients

  • 3/4 cup butter
  • 1 cup hot sauce (such as Tabasco)
  • 1 pound ground chicken
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of celery salt
  • 1 teaspoon each of salt and pepper
  • 1 cup panko (Japanese-style breadcrumbs)
  • ½ small yellow onion, finely diced
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1/4 cup of green onions
  • 1 cup plain whole-milk Greek yogurt
  • ¼ cup crumbled blue cheese
  • 2-4 tablespoons of buttermilk (depending on how thick you like your dressing)
  • 1 tablespoon of white wine vinegar
  • Chopped scallions

Directions

Preheat the oven to 400°F.

Microwave the butter and hot sauce on medium until butter is melted (about 2-3 minutes). Whisk until combined; remove from heat and let cool.

img_3231

Sauté the onion in olive oil until onions are translucent.

img_3229

Stir together the ground chicken, spices, panko, onion, egg, salt, sautéed onions and 1/4 cup of the hot sauce mixture.

img_3234

Set the remaining hot sauce mixture aside. Line a baking sheet with foil or parchment paper and spray with cooking spray.

Shape the chicken mixture into 28-30 meatballs, and place on baking sheet.

img_3236

Cook the meatballs until a meat thermometer registers 165°F, 15 to 18 minutes, turning them over halfway through cooking time.

Remove meatballs from baking sheet and place in a baking or casserole dish. Toss with half of the remaining hot sauce mixture.  Increase the oven temperature to high broil.

Broil the meatballs until golden brown and crispy, 3 to 5 minutes. Remove from the oven, and toss with the remaining hot sauce mixture in a bowl. Sprinkle with green onions.

img_3260

Stir together the Greek yogurt, blue cheese, buttermilk and vinegar. Salt to taste.

img_3261

Serve the meatballs immediately with the blue cheese–yogurt sauce and sprinkled with the scallions.

img_3242

The perfect bite!img_3244

Bottom Line:  I tested these on my husband and son with rave reviews.  They are so good and really super easy that I’m serving them at my daughter and son-in-law’s couple baby shower next week.  Easy way to get a favorite guy food onto a plate with such a pretty presentation!  You can also keep these warm in a crock pot at your next tailgate; just double the sauce so they won’t dry out.  I can’t wait to hear your comments about this recipe!  I am Chef Frankie, always in the kitchen, having fun and cooking with Wild Abandonment!

2 Comments on “Buffalo Chicken Meatballs…A new spin on an old favorite!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: