Recipe

Buffalo Chicken Meatballs Recipe

	Mamafrog / All my dishes 1 year, 10 months ago What's better than a meatball, a meatball covered in Frank's Redhot Buffalo Wing Sauce. Yum! This was a huge hit over the holidays. Prep:30m Cook:20m Servings:8	Mamafrog
	chicken redhot

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Ingredients

2 lb. ground chicken

2 eggs, beaten

1 cup unseasoned bread crumbs

1 1/2 tsp. chili powder

1 tsp. garlic powder

1/2 tbsp. salt

1/2 tbsp. pepper

3 tbsp. Frank’s Redhot Buffalo Wing Sauce

3 tbsp. olive oil

1 1/2 cups Frank’s Redhot Buffalo Wing Sauce

Blue Cheese Dipping Sauce

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1 part light mayonnaise

1 part light sour cream

1 part crumbled blue cheese

1 part buttermilk

Salt & pepper, to taste

Garlic powder, to taste

Directions

Preheat oven to 350 degrees.

Place ground chicken in a large bowl. In a small bowl, combine bread crumbs, chili powder, garlic powder, salt, and pepper. Pour the bread crumb mixture into the bowl with the ground chicken and add the beaten egg and the 3 tbsp. of buffalo sauce. Mix together thoroughly.

Put the ground chicken mixture to a baking sheet and divide the meat in half again and again until you get 32 sections of meat. Shape each of these into a meatball.

In a large skillet, heat the oil over medium-high heat until hot. In batches, brown the meatballs on all sides. Once browned transfer back to the baking sheet.

Pour about half a cup of the remaining buffalo sauce over the browned meatballs on the baking sheet. Roll the meatballs around in the sauce to coat all sides. Use more buffalo sauce if neccessary.

Cover the baking sheet with foil and bake for about 15-20 minutes or until the internal temperature of the meatballs reaches 165 degrees.

Pour the remaining buffalo sauce over the meatballs to taste. Serve with blue cheese dressing or dipping sauce.

Blue Cheese Dipping Sauce

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Whisk all ingredients together in a bowl. You might want to use more or less of the buttermilk to get it to your desired consistency.

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