Buffalo Chicken Meatballs
User Reviews
5
3 reviews
Excellent
Buffalo Chicken Meatballs
Report
Served atop a crisp apple-celery slaw with creamy homemade blue cheese dressing, these Buffalo Chicken Meatballs are sure to become a newfound favorite.
Share:
Ingredients
MEATBALLS
- 1 pound ground chicken (see note below)
- 2 egg
- 1/2 cup pepper jack cheese shredded
- 1 cup panko breadcrumbs
- 1/3 cup bacon fat rendered
- 1 teaspoon herbes de provence
- 1 teaspoon cayenne pepper
- salt to taste
- black pepper to taste
SLAW
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- 1 cup apple Granny Smith variety, julienned
- 1 cup celery , sliced on the bias
DRESSING AND TO SERVE
- 1 cup blue cheese crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons parsley chopped
- salt to taste
- black pepper to taste
- hot sauce to taste, your favorite
Instructions
MAKE THE MEATBALLS
- Preheat oven to 375 degrees F.
- In a large bowl, mix together the ground chicken, eggs, pepper jack cheese, breadcrumbs, bacon fat, Herbes de Provence, and cayenne pepper (for a tender texture, do not over mix). Cook a dollop of the mixture in a pan on the stove to taste for seasonings and adjust as desired with salt and pepper.
- Form into 8-10 meatballs using a 2-ounce scooper. Roast on a greased sheet pan for 17 minutes, until meatballs are cooked through.
MAKE THE SLAW
- Mix together all ingredients and season to taste with salt and pepper.
MAKE THE DRESSING AND SERVE
- Mix together blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, and parsley. Season to taste with salt and pepper.
- To serve, smear blue cheese dressing on a plate. Lay down slaw and place meatballs atop. Finish the plate with a drizzle of your favorite hot sauce. Enjoy!
Notes
- These meatballs are made with freshly-ground chicken breasts. Marinate 1 pound chicken breasts in a few tablespoons of olive oil with minced garlic and chopped fresh herbs (rosemary, thyme, parsley, and oregano) for at least 2 hours before grinding. If using store-ground chicken, just add a bit of garlic and herbs into the meatball mixture.
- I love that Chef’s recipe calls for freshly-ground marinated chicken breasts. I started grinding my own meats at home with some regularity several years ago and have found that there is a real difference in freshness, taste, and texture over pre-packaged varieties.
- Check out my tutorial for grinding meat at home to read more about the process.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
105mg
(35%)
Sodium
441mg
(18%)
Potassium
429mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
580IU
(12%)
Vitamin C
10.3mg
(11%)
Calcium
162mg
(16%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 10meatballs
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 441mg | 18% |
| Potassium | 429mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 162mg | 16% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
