(Slow Cooker Party Appetizer Stuffed with Blue Cheese)

Forget everything you think you know about meatballs. These Buffalo Chicken Meatballs are not your grandmother’s appetizer. They are juicy, spicy, and packed with blue cheese inside. When you bite into one, that creamy cheese center melts and mingles with the tangy buffalo sauce. These are the meatballs that people talk about for weeks after your party.

I created these because I wanted something that felt fancy but was actually super easy to make. A slow cooker does all the work while you enjoy your guests. This is the ultimate lazy dinners party move impressive looking but practically hands-free.

These buffalo chicken meatballs pair beautifully with my original 3-ingredient dip for a complete buffalo chicken feast. Serve them as part of your healthy appetizers spread, or make them the star of the show at any gathering.

Why These Meatballs Win Every Party

I have made these countless times, and they are always the first thing to disappear.

Stuffed with Blue Cheese: The surprise element inside makes people go crazy for them.
Hands-Free Cooking: Make them, put them in the slow cooker, and forget about it for hours.
Feeds a Crowd: One batch makes 24-30 meatballs. Perfect for parties or game day.
Always Tender: The slow cooker keeps them moist and tender, never dry.

The Flavor Powerhouse Ingredients

These meatballs are built on bold, spicy flavors.

The Chicken Base
Ground chicken is leaner than beef but stays incredibly tender in the slow cooker. Use ground chicken from your grocery store’s meat counter. It cooks up juicy and flavorful.

The Blue Cheese Surprise
Cold blue cheese crumbles go right in the center of each meatball. As it cooks, the cheese melts into the meatball, creating a creamy center. This is what makes them special.

The Binding Ingredients
Breadcrumbs and an egg hold everything together. These keep the meatballs from falling apart during cooking.

The Seasonings
Garlic, onion powder, salt, and pepper create the base flavor. Then we coat them in buffalo sauce as they cook.

The Sauce
Frank’s RedHot Original sauce mixed with butter creates that classic franks red hot buffalo chicken flavor. It clings to each meatball and creates a slightly sticky coating.

How to Make Them: Simple Steps to Spicy Success

Making these meatballs is easier than you think.

Step 1: Prepare the Meatball Mixture
In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, onion powder, salt, and pepper. Mix gently with your hands until just combined. Do not overmix or the meatballs will be tough.

Step 2: Stuff with Blue Cheese
Take about 2 tablespoons of the mixture and flatten it in your palm. Place a small pinch of blue cheese crumbles in the center. Roll the mixture around the cheese to seal it inside. Roll the meatball between your palms until it is round and smooth.

Step 3: Arrange in Slow Cooker
Place all the meatballs in a 4-6 quart slow cooker in a single layer. They can touch but should not be stacked on top of each other.

Step 4: Make the Sauce
In a small bowl, whisk together Frank’s RedHot sauce and melted butter. Pour this mixture over the meatballs, stirring gently to coat them evenly.

Step 5: Cook Low and Slow
Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. The meatballs should be cooked through and tender. Stir them halfway through cooking to distribute the sauce evenly.

Step 6: Serve
Transfer to a serving bowl and keep warm in the slow cooker on the WARM setting. Serve with toothpicks and extra blue cheese crumbles on top if desired.

Easy Ways to Customize Your Meatballs

These meatballs are flexible and forgiving.

Make Them Spicier
Add cayenne pepper to the meat mixture, or use hot sauce with more kick.

Make Them Less Spicy
Use less hot sauce and add a splash of ranch dressing to cool things down.

Add More Cheese
Use more blue cheese crumbles mixed into the meat mixture, or stuff them with even bigger pieces inside.

Use Different Meat
Ground turkey works beautifully, as does a mixture of chicken and ground pork for extra flavor.

Add Vegetables
Mix finely minced celery or green onions into the meat mixture for extra texture.

Make Them Ahead
Form and stuff the meatballs the day before. Store them in the refrigerator on a baking sheet. Add them to the slow cooker whenever you are ready to cook.

Party Planning with These Meatballs

Pair these meatballs with my slow cooker party dip for an unstoppable buffalo chicken combination. You can also serve them alongside my quick canned chicken dip for variety one creamy, one saucy.

For the ultimate buffalo wings experience, combine these meatballs with my crispy wings recipe and my savory pinwheels for a complete spread.

Pro Tips for Meatball Perfection

Do Not Overmix: Overmixing chicken makes it tough and dense. Mix just until combined.
Blue Cheese Placement: Make sure the cheese is completely sealed inside the meatball. If it pokes through, it will leak out during cooking.
Even Sizing: Use a small cookie scoop or ice cream scoop to make meatballs the same size. They will cook evenly.
Single Layer: Do not stack meatballs on top of each other. They should touch gently in a single layer.
Halfway Stir: Stir the meatballs halfway through cooking to make sure they cook evenly and get coated in sauce.
Slow Cooker Size: Use a 4-6 quart slow cooker for this recipe. A smaller slow cooker will cook them too fast.
Oven Method: You can also bake these at 375°F for 20-25 minutes. Toss with the sauce halfway through baking.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently in the microwave or oven.
Freeze for Later: These freeze beautifully. Freeze them on a baking sheet, then transfer to a freezer bag. Reheat in the slow cooker on low.
Toothpick Serving: Provide toothpicks for easy eating. Guests can grab one and dip in extra sauce if they want.

The Meatball That Stole the Show

There is something magical about a meatball that surprises you. That blue cheese center makes people pause, smile, and ask for the recipe. These Buffalo Chicken Meatballs are the appetizer that transforms an ordinary party into a memorable one.

Whether you are hosting game day, a potluck, or just want something impressive on a Saturday night, these meatballs deliver. Make them once, and they will become a permanent part of your entertaining rotation.

Buffalo Chicken Meatballs (Slow Cooker Party Appetizer Stuffed with Blue Cheese)

Author: danyrecipes
Total Time: 4 hrs 50 mins
Yield: 24 Meatballs

Print Recipe

Description

Juicy buffalo chicken meatballs stuffed with creamy blue cheese! Slow cooker recipe that feeds a crowd. These spicy, tangy meatballs are the ultimate party appetizer that always impresses.

Ingredients

2 lbs ground chicken
1 cup breadcrumbs
1 egg
4 cloves garlic, minced
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
3/4 cup blue cheese crumbles (divided: some for stuffing, some for topping)
1 cup Frank’s RedHot Original Sauce
4 tbsp butter, melted
Toothpicks for serving

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Instructions

Prepare Mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, onion powder, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
Stuff with Cheese: Take about 2 tablespoons of the mixture and flatten in your palm. Place a small pinch of blue cheese crumbles in the center. Roll the mixture around the cheese to seal it completely inside. Roll between your palms until round and smooth.
Arrange in Slow Cooker: Place all meatballs in a 4-6 quart slow cooker in a single layer. They should touch gently but not be stacked.
Make Sauce: In a small bowl, whisk together Frank’s RedHot sauce and melted butter. Pour over the meatballs, stirring gently to coat evenly.
Cook Low and Slow: Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until cooked through and tender. Stir halfway through cooking.
Serve: Transfer to a serving bowl. Keep warm in the slow cooker on WARM setting. Top with extra blue cheese crumbles. Serve with toothpicks.