Buffalo Chicken Meatballs
These buffalo chicken meatballs combine spicy, tangy, and juicy flavors packed into bite-sized portions. A delicious alternative to traditional wings, these meatballs could be baked, making them a healthier yet equally flavorful option. Whether served as an appetizer, snack, or main dish, they will surely be crowd-pleasers at any gathering.
Servings: 6 servings
Calories: 736kcal
Ingredients
- ½ Pound Ground chicken
- ¼ Cup Blue Cheese
- 1 Egg
- 1 tablespoon Garlic paste
- 2 teaspoon Adobo Powder
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Celery Seed
- ½ Cup Pork Rinds crushed
- 1 Cup Hot Sauce
- 1 tablespoon Butter more if you want a milder sauce
Instructions
- Preheat the oven to 350℉.
- Place the pound of ground chicken and pork in a bowl. Add sazon, ground garlic, cumin, and paprika.
- Add hot sauce, an egg, and shredded smoked gouda cheese.½ Pound Ground chicken
- Mix until uniform and well incorporated.¼ Cup Blue Cheese, 1 tablespoon Garlic paste, 2 teaspoon Adobo Powder, ½ teaspoon Paprika, ½ teaspoon Cumin, ½ teaspoon Celery Seed
- Incorporate the egg into the meat and mix well.1 Egg
- Using a #50 scoop, scoop portions of the mixture, rubbing off any excess with the palm of your hand. Place the balls onto a parchment paper-lined baking pan. The meatballs will not expand, so they could be close, but they do leave space for air circulation between them, about half an inch. Bake for about 20 minutes or until the internal temperature is 165℉.
- While meatballs bake in the oven, Make the sauce. In a saute pan at low heat, warm the hot sauce and the butter. Add more butter if you desire a milder sauce. Once the meatballs come out of the oven, remove them from the sheet pan and place them in the sauce. Toss to cover.1 Cup Hot Sauce, 1 tablespoon Butter
- Shallow-fry in about ¼ inch of oil over medium heat, turning them occasionally for even browning.
- Serve with celery and carrots or favorite crudite veggies as well as blue cheese or ranch dressing for dipping.
Notes
- Use a small cookie scoop for evenly sized meatballs.
- Lining the sheet pan with parchment paper will keep the meatballs from sticking to the baking sheet.
- Crumble the blue cheese further before incorporating it into the mixture for even distribution.
- Use a non-stick pan or cast iron skillet to prevent sticking and get an even sear.
- Chill the meatballs for 15-20 minutes before frying to help them hold their shape.
- Don’t overcrowd the pan—work in batches so they cook evenly.
- Drain on a wire rack instead of paper towels to keep them crispy.
- Toss them in buffalo sauce after frying to maintain their crispiness while still getting that classic flavor.
Nutrition
Calories: 736kcal | Carbohydrates: 12g | Protein: 63g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 427mg | Sodium: 8303mg | Potassium: 1521mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1359IU | Vitamin C: 5mg | Calcium: 285mg | Iron: 5mg
