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Spicy Buffalo Chicken Meatballs

Price:
Makes 20 to 24 Meatballs - Preparation Time: 30 minutes
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Equipment: 5 QT Stainless Mixing Bowl, Kitchen Machine Food Cutter, 13” French Skillet (13” Paella Pan, 13” Casserole Pan, or Electric Skillet), ¾ QT Butter Warmer.
Weight:
0.00 Ounces

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Product Description

Spicy Buffalo Chicken Meatballs will quickly become a family favorite

Equipment: 5 QT Stainless Mixing Bowl, Kitchen Machine Food Cutter, 13” French Skillet (13” Paella Pan, 13” Casserole Pan, or Electric Skillet), ¾ QT Butter Warmer.

  • 1 pound lean ground chicken
  • 1 egg
  • 1/2 cup Italian Breadcrumbs
  • 1 carrot, shredded #1 Cone
  • 1 stalk celery, shredded #1 Cone
  • 1 medium onion, chopped #2 Cover
  • 2 cloves garlic, minced fine or pureed
  • 1 – 2 ounces crumbled blue cheese
  • 1/2 cup Crystal Hot Sauce (or your favorite), divided
  • 2 tablespoons unsalted butter 

In a large bowl, combine the chicken, egg, breadcrumbs, carrot, celery, onion, garlic, blue cheese, and 1/2 the hot sauce.

Gently fold together to combine, but don't over mix.

Form the mixture into 20 to 24 small meatballs.

Spray skillet with cooking spray, or melt 1 tablespoon unsalted butter in preheated skillet over medium-heat (for light brown to crispy 275°F to 350°F Induction or Electric Skillet).

Place the meatballs in skillet turn as they brown, about 20-25 minutes. Alternative; bake on greased cookie sheet in 350°F oven for 20 minutes.

Remove the meatballs from the skillet and reduce the heat to low. To deglaze the pan add butter and hot sauce.

To Serve: Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture. Serve with Long Red Italian Sweet Peppers and Blue Cheese Dressing.

Nutritional Breakdown: Calories 157; Total Fat 8.7g; Saturated Fat 3.5g; Trans Fat 0.0g; Cholesterol 87mg; Sodium 741mg; Total Carbohydrates 5.8g; Dietary Fiber 0.6g; Sugars 0.8g; Protein 13.8g

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