Buffalo Chicken Meatballs
- Level: Easy
- Yield: About 20 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 84
- Sodium
- 1671
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
1 pound ground chicken, preferably dark meat (thighs)
1 medium celery stalk, finely diced (about 1/4 cup)
1/2 medium carrot, finely diced (about 1/4 cup)
2 cloves garlic, minced
2 scallions, 1 finely diced, 1 sliced on the bias for garnish
1/3 cup crumbled blue cheese, plus more for garnish
1/2 cup panko breadcrumbs
1 large egg, beaten
One 12-ounce bottle Buffalo-style wing sauce (not hot sauce)
Kosher salt and freshly ground black pepper
1 tablespoon safflower oil
Directions
- Combine the chicken, celery, carrot, garlic, finely diced scallion, blue cheese, panko, egg and 1/3 cup of the wing sauce in a large bowl. Season with salt and pepper. Using your hands, lightly mix everything together, taking care not to overmix.
- Using a light touch, form the mixture into balls, each about 1 inch in diameter.
- Heat oil in a large Dutch oven over medium heat. Working in batches, put the meatballs in the Dutch oven in a single layer (don't crowd the pan) and cook until lightly seared and just browned, about 2 minutes per side. (The meatballs will not be cooked through at this point, they will finish cooking in the sauce.) Transfer meatballs to a plate as they cook.
- Wipe out the Dutch oven, then return the meatballs to the pot. Add the remainder of the bottle of wing sauce (about 9 ounces) to the pot. Simmer over low heat, covered, until the meatballs are cooked through, about 30 to 60 minutes.
- Spoon the meatballs into a serving dish, top with warm sauce and garnish with blue cheese and the sliced scallions. Serve immediately.
Cook’s Note
The seared meatballs can also be transferred to a slow cooker and cooked on the high setting until cooked through, about 2 hours.