BUFFALO CHICKEN MEATBALLS
Provided by Ree Drummond : Food Network
Time 35m
Yield 8 to 10 servings (about 28 meatballs)
Number Of Ingredients 13
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.
SUNNY'S EASY AND CHEESY STUFFED SLIDER BAKE-TWO WAYS
Steps:
- Preheat the oven or a grill for indirect cooking to 350 degrees F.
- Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
- For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
- For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
- For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
- Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.
BUFFALO CHICKEN SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 20m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
- Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
- Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.
HALLOWEEN BUFFALO CHICKEN MEATBALLS
Serve up some cute Halloween Buffalo Chicken Meatballs at your next seasonal party. These bite-sized buffalo chicken meatballs are dipped in buffalo sauce and topped with tiny celery stems. Just like little pumpkins! They're festive for the season and perfectly tasty.
Provided by My Food and Family
Categories Fall 2019
Time 33m
Yield 8 servings, 2 meatballs each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Chop enough celery stalks into small pieces to measure 1/2 cup; place in medium bowl. Reserve remaining celery stalks and leaves for later use.
- Add chicken, bread crumbs, cheese, egg, and 2 Tbsp. each dressing and wing sauce to chopped celery; mix just until blended.
- Cover rimmed baking sheet with foil; spray with cooking spray. Shape chicken mixture into 16 meatballs, using about 1 Tbsp. chicken mixture for each meatball; place on prepared baking sheet.
- Bake 18 min. or until done (165°F).
- Melt butter. Mix with remaining dressing and wing sauce until blended. Dip meatballs, 1 at a time, into dressing mixture, turning to completely coat all sides of each meatball with dressing mixture. Place meatballs in single layer on platter.
- Cut reserved celery stalks into 16 pieces, each about 1-1/2 inches long. Insert into tops of meatballs for the pumpkin stems. Add celery leaves as shown in photo.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0.6061 g, Sugar 0 g, Protein 11 g
HONEY BUFFALO MEATBALL SLIDERS
These little sliders deliver big Buffalo chicken flavor without the messiness of wings. The spicy-sweet meatballs are a hit on game day with kids and adults alike. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, mix the first 6 ingredients until smooth. Stir in meatballs until coated. Cook, covered, on low 2-3 hours, until meatballs are heated through., If desired, stir in additional hot sauce. Serve meatballs on lettuce-lined buns; top with cheese and, if desired, dressing.
Nutrition Facts : Calories 524 calories, Fat 21g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 1364mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 1g fiber), Protein 28g protein.
HOT BUFFALO CHICKEN MEATBALL SLIDERS RECIPE - (3.8/5)
Provided by jenlin
Number Of Ingredients 21
Steps:
- For the meatballs: Preheat the oven to 375°F. Place the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Gently mix with your hands. Divide the meatball mixture into 12 portions, then form into 1 1/2-inch meatballs using wet hands (meat sticks to dry hands). Push a piece of cheese into each meatball and pinch to seal. Heat the butter and vegetable oil in a large saute pan over medium heat. Add the meatballs and brown on all sides, 5 to 8 minutes. Transfer the pan to the oven for 10 minutes to finish cooking. For the sauce: While the meatballs are cooking, combine the butter, hot sauce, honey and brown sugar in a small saucepot over high heat. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes. Remove from the heat, mix in the garlic powder, salt and pepper, and stir until smooth. Pour the sauce over the cooked meatballs and toss to coat. Sprinkle with the chopped parsley. For the sliders: Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm.
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