Buffalo Chicken Meatballs (Non Crock-Pot Version)

I’ve made up a similar recipe to this before but wanted to adapt it for the stove as opposed to the crock pot.


1 pound ground chicken meat (I just used whatever the standard supermarket type is, which I assume is dark or a mix of dark and white since it isn’t labeled breast)

about 1/3 cup panko

splash cream or milk

1 egg, lightly beaten

salt and pepper

Frank’s Red Hot Sauce (maybe 1/4 to 1/3 cup? I was at the end of a bottle. Plus a few splashes for the meatballs)

Butter (around 2- 3 tbsp)

salt and pepper

Combine bread crumbs, milk/cream and egg in bowl until bread crumbs are a little softened. Mix with ground chicken, several drops of Frank’s hot sauce and salt and pepper. Form into small meatballs. Allow to rest for a few minutes in the fridge if you have time (mine rested for several hours this time).

Preheat oven to 350.

In the bottom of a casserole dish, combine Frank’s Red Hot Sauce and Butter (melted) in the bottom of the plan so you have a shallow layer of hot sauce in the bottom. Put meatballs in pan and toss around a little in sauce to coat.

Bake 30 minutes or until meatballs reach an internal temperature of at least 160 degrees (they’ll go up a few more degrees after they come out of the oven).

Serve with toothpicks and bleu cheese dip of your choice (I did a homemade bleu cheese dressing that I always sort of approximate, but it’s usually 1 package of bleu cheese, two spoons of Greek yogurt, 1-2 tbsp mayo, some buttermilk to get the right consistency, some lemon juice (squeeze or so) and some chives that I whir in a blender, with salt to taste).


1 Comment

Filed under appetizers, meatballs, poultry, Uncategorized

One response to “Buffalo Chicken Meatballs (Non Crock-Pot Version)

  1. Pingback: Missy’s Meatball Project: A Summary | Missy's Recipes

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