Two weeks ago, we made these buffalo chicken meatballs in the oven. Took them out, and loaded them up on a sub. I think I added too much sauce to my sub because my mouth was on fire. They were amazing. This past weekend, we made these buffalo chicken meatballs again, except this time, we made them in the crock pot.
While both were delicious, we prefer to bake these in the oven. 1. It took less time. When we first made this dish, we didn’t take into account the two hours it would need to be in the crock pot. 2. Maybe it’s just me, but something about cooking the chicken fully in the crock pot seemed off when we ate these balls. Don’t get me wrong, we’ve cooked loads of chicken in the crock pot and they’ve cooked all the way through. With these meatballs, it could’ve been the texture that threw us off; they were much more moist then when we baked them. Regardless, these were delicious.
We could see these being the center of attention on a sub or in a bowl for lunch or dinner or even used as appetizers with little sticks. We’re not the biggest fans of bleu cheese dressing, so we used ranch. Whichever you love, dressing on top or on the side is a must. Top with fresh green onions and voila, a delicious dish the whole family can enjoy.
Buffalo Chicken Meatballs
Credit: Cheeky Kitchen
- 1 1/4 pound ground chicken
- 1 egg
- 1 cup Progresso™ 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
- If you want to slow cook these meatballs, preheat oven to 400F. If you want to cook these meatballs without the slow cooker, preheat oven to 375F.
- 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.
- For slow cooking, bake meatballs just until the outsides are firmed up, about 5 minutes. For cooking-only, leave these meatballs in for about 15-20 minutes or until there is not more pink in the middle.
- For slow cooking, transfer meatballs into a 4-quart slow-cooker. Cover with Buffalo sauce. Place lid on slow cooker and cook on low for 2 hours.
- For cooking-only, Remove from the oven and pour a thin layer of buffalo sauce over the meatballs.
- Serve meatballs with blue cheese sauce for dipping, and garnished with a sprinkling of the remaining green onions. Enjoy!