Buffalo Chicken Meatballs With Blue Cheese Sauce

Serves: 5

Vicente Kshlerin

1 January 1970

Based on User reviews:

50

Spice

59

Sweetness

52

Sourness

38

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Mayonnaise

1 cup

Crumbled Blue Cheese

1 cup

Sour Cream

2 tbsps

Buttermilk

2 tbsps

Honey

1 tsp

Garlic Powder

3 tbsps

Olive Oil

1 small

Yellow Onion (cut into medium dice)

1

Wheat Bread (slice white or, torn into small pieces)

1 cup

Hot Sauce (plus 2 tablespoons, such as frank's)

450 g

Ground Chicken

1 cup

Plain Breadcrumbs

1

Ranch Dressing Mix (package)

1 large

Egg

3 cup

Celery (diced)

110 g

Blue Cheese (cut into 1/2-inch cubes)

5 tbsps

Unsalted Butter

Directions:

1

Watch how to make this recipe

2

For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended

3

Set aside

4

For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat

5

Add the onion and saute until soft and translucent, 5 to 8 minutes

6

Let cool

7

In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste

8

Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined

9

Refrigerate for 30 minutes

10

Preheat the oven to 450 degrees F

11

Line a baking sheet with aluminum foil and spray with cooking spray

12

Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter

13

Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese

14

Roll into a uniform ball and place on the prepared baking sheet

15

Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands

16

Bake the meatballs until lightly browned, 15 to 20 minutes

17

While the meatballs bake, prepare the buffalo sauce

18

In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce

19

Heat until the butter is melted, whisking until well blended

20

Continue to cook until the sauce is heated through

21

Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce

22

Gently toss to coat and transfer to a platter

23

Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery

24

Serve the rest of the blue cheese sauce on the side