These yummy buffalo chicken meatballs are a fun twist to the classic wings. They're perfect for game day entertaining or anytime you want to get your buffalo wings fix in a delicious, bite-sized form.
½bottlehot sauce - I used 6-ounce bottle of Louisiana Hot Sauce
1tablespoonsriracha
1teaspoononion powder
½teaspoongarlic powder
3tablespoonsbread crumbs
2tablespoonsKraft Roka Blue Cheese salad dressing
3tablespoonsblue cheese - crumbled
2teaspoonsMcCormicks zesty herb seasoning
2crankssea salt
10cranksground black pepper
Buffalo dipping sauce
1cupGreek yogurt - I used Chobani plain Greek yogurt
2teaspoonsKraft Roka blue cheese salad dressing
Instructions
Preheat oven to 400°F.
In a medium mixing bowl, combine all the ingredients except the EVOO (Extra Virgin Olive Oil). I used my hands and only mixed till all combined. Be sure to not over mix because it will cause the meatballs to be tough.
Pour the EVOO into a large skillet and let it warm over medium-high heat.
Form all the meatballs. I used my pampered chef large scoop to form my balls (about 3Tbsp).
Once the pan is hot, I test my dripping water into the pan. If I hear a sizzle, the pan is ready. Drop each meatball into the hot pan, make sure you hear that excellent sizzle! Let them brown on each side. I let them sit for about 4-5minutes on each side to get a perfect golden-brown crust.
Once they have browned on each side, move the skillet into the oven. Let the meatballs finish cooking, about 10-15minutes or until they have an internal temperature of 170°F.
While the meatballs are in the oven, make your dipping sauce. In a small bowl, combine the yogurt, hot sauce and blue cheese dressing until well mixed.
Place three meatballs per person and drizzle with the sauce.
Notes
My kids ate these alongside macaroni and cheese; I added a salad. Either way, they were GONE!I hope that your family enjoys these as much as mine did. Now I’m off to buy more ground chicken so that I can make more of these!