It’s been insanely warm out here in the Bay Area, and I even think it high 90 degrees in the house yesterday. So the last thing I want to do is leave the stovetop or oven on. That’s why I finally dusted off my slow cooker, and seeing that I had an entire bottle of Frank’s RedHot ready to be used up, I just had to make these epic buffalo chicken meatballs. I’m not even a buffalo fan but these meatballs still blew my mind!
You can even make these ahead of time up to the point of baking them. When you’re ready to serve, pop these babies right into the slow cooker for about 2 hours, really letting the buffalo flavors soak right in. From there, you can drizzle on that blue cheese dressing goodness to taste. Best of all, these can be served as a snack, a party appetizer or even a light dinner!
Prep Time :15 minutes
Cook Time : 2 hours, 5 minutes
Total Time : 2 hours, 20 minutes
Yield : 6 servings
- 1 pound ground chicken
- 3/4 cup Panko*
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup buffalo sauce
- 1/4 cup blue cheese dressing
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
- Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
- Serve immediately, drizzled with blue cheese dressing, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.