Buffalo Chicken Cheese Ball Recipe 415 Food

BUFFALO CHICKEN CHEESE BALL

Steps:

• Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
• Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
• For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
• While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

BUFFALO BALLS

Steps:

• 1. In a meat grinder with a medium die, grind the chicken thighs to "chili grind," or have your butcher do it for you. In a large bowl, combine the chicken, 11/2 cups of the Ritz crackers, the black pepper, paprika, basil, cel-ery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
• 2. Preheat the oven to 275 degrees F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• 3. Form the chicken mixture into walnut-size balls and set them aside on a plate. Beat the egg in a shallow bowl and place the remaining 1 1/2 cups crackers in another bowl. Dip each ball in the egg and then roll it in the crackers, covering it thoroughly. Add the balls to the hot oil (in batches so as not to crowd them) and fry until golden brown, about 2 minutes. They cook very quickly, so working with a few at a time will help. As they finish cook-ing, place the balls on the rack over the baking sheet. When all the balls are fried, place the baking sheet in the oven and bake for 10 minutes.
• 1. Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and keep warm over low heat.
• 2. To serve, drizzle the hot sauce over the Buffalo balls or serve it as a dip on the side. Celery sticks and the remaining blue cheese make a cooling addition.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

CHICKEN CHEESE BALL

Steps:

• Mix all ingredients (except the shredded cheese).
• Shape into a ball and refrigerate until firm, roll in shredded cheese.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
• To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BUFFALO CHICKEN CHEESE BALL

Steps:

• Combine all ingredients in a bowl. Form into a ball and roll in the shredded cheddar to coat. Wrap in plastic wrap and chill for atleast 1-2 hours before serving. Serve with crackers, carrot sticks, and/or celery.

CHICKEN CHEESE BALL

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

MINI BUFFALO CHICKEN BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
• Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.