Fast forward to this past weekend, and I decided to experiment with a crock pot version. Now, don’t get me wrong, they were tasty, and the crock pot is super convenient, but… oven-baked is the way to go, people! Here’s why:
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Time is of the essence: The oven was so much faster. Who has time to wait around for hours when you’re craving buffalo chicken goodness? The first time I made these, I totally forgot about the two-hour crock pot commitment. I was starving by the time they were ready! Whoops! The oven version gets these delicious meatballs on the table in a fraction of the time.
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Texture matters: This is the big one. Something about cooking the chicken all the way through in the crock pot just felt… off. I know, I know, I’ve made tons of chicken in the crock pot before, and it’s always cooked perfectly and shredded beautifully. With these meatballs, though, the texture was just too moist. They were almost mushy, which isn’t what you want in a meatball. Baking them gave them the perfect bite – a little crispy on the outside, juicy on the inside. That’s the meatball texture we all crave!
Don’t get me wrong, both versions were edible, and the flavor was definitely there, but the oven-baked Buffalo Chicken Meatballs are the clear winner in my book. The texture difference is a game-changer. These little flavor bombs are so versatile! Imagine them on a toasted sub with melted cheese and your favorite toppings. Or, toss them in a bowl with a fresh salad for a light and flavorful lunch or dinner. They’d also be amazing as appetizers with little toothpicks at your next party or game day gathering.
We’re not huge bleu cheese fans in my house, so we went with ranch dressing. It’s the perfect cool and creamy complement to the spicy buffalo sauce. Whether you’re team bleu cheese or team ranch, a drizzle on top (or on the side!) is a must. Don’t forget a sprinkle of fresh green onions for a pop of color and flavor. And boom! Dinner (or lunch, or snack!) is served. The whole family will devour these! Even my picky eater loved them!
Buffalo Chicken Meatballs
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Loading...Ingredients
- 1lb ground chicken
- 1 egg
- 1 cup panko bread crumbs
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon ground pepper
- 1/2 cup green onions, finely sliced
- 1 1/2 cups buffalo sauce
- 1/2 cup blue cheese dressing
Instructions
If you want to slow cook these meatballs, preheat oven to 400F.
In a large bowl, combine ground chicken, egg, breadcrumbs, salt, onion powder, pepper, and 1/3 cup of green onions. Mix well.
Wet your hands with olive oil. This will give the meatballs a golden-brown outside.
Using a large cookie scoop or spoon, scoop meat and roll into round meatballs. You'll get between 16-20 meatballs depending on how big you roll them out.
Place on a cookie sheet.
Place meatballs in the oven for about 15-20 minutes or until there is not more pink in the middle.
Remove from the oven, let them sit tented for 5 minutes, transfer to a bowl and pour a thin layer of buffalo sauce over the meatballs.
Serve meatballs with ranch (or bleu cheese if that's your thing) for dipping, and garnished with a sprinkling of the remaining green onions. Enjoy!
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