I’m slowly getting all the recipes posted from my daughters birthday dinner back in July. She went on a pinterest craze and gave me titles of foods she wanted created. No recipe links, just a title. lol
Now in this house we go through a lot of Frank’s. Just like the commercial says, “we put that sh*t on everything”. But especially love it on buffalo wings. With my food issues I can only eat one or two wings. When she said she wanted buffalo chicken meatballs, I immediately thought, “why haven’t I thought of that?”
They are really easy to make. They can be made in larger batches for freezing. Except for the crumbled blue cheese, all the ingredients are basic and in the pantry. Score! Plus you can make them quite low fat by using the leanest chicken.
I was excited once I started searching around for a recipe. I found a lot of recipe variations. You can definitely swap the ground chicken out for turkey, we just didn’t want the turkey flavor. We eat quite a bit of ground turkey and having a different flavor is nice. I lucked out that there were two packages of ground chicken left at the store when I went shopping.
I started my recipe off with the one from Shrinking Kitchen. Because I can’t have dairy, I doubled a version of that recipe and didn’t put blue cheese crumbles in half of it.
As you’re making the meatballs, be aware that they are very soft. They will cook just fine so don’t worry about it. But it was a big shock to me as I was making them. Also, roll the meatballs about to about a 1 inch ball. These are appetizers so you want them close to just a single bite. I’m also thinking this would make a great hoagie sandwich. I froze some of the meatballs to see how well they reheat and we will try making sandwiches with them.
- 2lbs ground chicken, as lean as you choose
- 2 eggs
- ½ cup panko breadcrumbs
- ½ cup italian breadcrumbs
- 2 carrots
- 2 celery stalks
- 5 green onions
- 2 garlic cloves
- 1 ounce crumbled blue cheese
- 1 cup Frank's Hot Sauce, divide in half
- 1 tablespoon butter
- Turn ove to 350F.
- Line a giant cookie sheet with foil and coat with nonstick spray.
- Cut the celery, carrot and green onion into large chunks and throw into a food processor with the garlic.
- Chop finely.
- Combine the veggies, chicken, egg, breadcrumbs, and half the hot sauce in large bowl.
- Combine gently, I just used my hands. You don't want to overwork the meat.
- I think divided the mixture in half. I made the first half without the blue cheese, so 30 meatballs were rolled and put on the cookie sheet.
- I think added the blue cheese crumbles to the other half batch. Again, combine very gently.
- If no one has dairy issues, then just double the blue cheese crumbles and add it to the entire mixture right away.
- Form into 1" meatballs. You should get 60 meatballs total.
- Make sure and mark the side with no cheese really well by inserting toothpicks in a few.
- Bake at 350 for 15 minutes.
- Turn oven to broil and move rack to highest setting. Broil the meatballs for approximately 3 minutes. Just to get a great browning to the top. Be careful they don't burn.
- Heat a small saucepan to medium low while the meatballs are baking.
- Add the other ½ cup of Frank's and the butter to the sauce pan.
- Consistently stir the sauce so the butter doesn't separate. Cook for 15-20 minutes to reduce to a thick sauce.
- Let meatballs cool for 1-2 minutes. Place them on serving dishes or platters.
- Drizzle with sauce mixture and insert toothpicks in each meatball or serve with toothpicks on the side.
- We also had blue cheese and ranch dressing out to use as dip.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.