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Buffalo Chicken Meatballs

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

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Make Sauce: In a small bowl, whisk together Frank’s RedHot sauce and melted butter. Pour over the meatballs, stirring gently to coat evenly.
  5. 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.
  6. Serve: Transfer to a serving bowl. Keep warm in the slow cooker on WARM setting. Top with extra blue cheese crumbles. Serve with toothpicks.

Notes

Do Not Overmix: Overmixing chicken makes it tough. Mix just until combined.

Cheese Sealing: Make sure blue cheese is completely sealed inside. If it pokes through, it will leak during cooking.

Even Sizing: Use an ice cream scoop for uniform meatballs that cook evenly.

Oven Method: Bake at 375°F for 20-25 minutes. Toss with sauce halfway through.

Freeze for Later: Freeze on a baking sheet, then transfer to freezer bags. Reheat in slow cooker on low.

  • Prep Time: 20 mins
  • Cook Time: 4 hrs 30 mins
  • Category: Appetizer, Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 3 meatballs
  • Calories: 240
  • Sugar: 1g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 28g
  • Cholesterol: 95mg

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Find it online: https://www.danyrecipes.com/buffalo-chicken-meatballs/