MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 75 mini meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
- Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
- Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
- Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.
MINI BUFFALO CHICKEN BALLS
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre. It's the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you'll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing.
Provided by Daniel Holzman
Categories Chicken Appetizer Bake Super Bowl Father's Day Dinner Poker/Game Night Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about forty 3/4 -inch meatballs
Number Of Ingredients 8
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.
BAKED BUFFALO CHICKEN MINI MEATBALLS
My mini buffalo chicken meatballs are a healthier alternative to 'wings' and people love them. Like my other beef meatballs they are baked and not fried. The recipe makes about 36, '2 bite' meatballs and they are gluten free if you use gluten free breadcrumbs (sauce is already GF).
Provided by Casey.Company
Categories Free Of...
Time 45m
Yield 36 meatballs, 8 serving(s)
Number Of Ingredients 11
Steps:
- line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees.
- in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper. The mixture will be very sticky unlike my other meatball mix (but this is correct). With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect) and place evenly on prepped cookie sheet.
- spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball.
- bake meatballs at 350 for 20 minutes. Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch. Do not forget to put new foil and spray on the cookie sheet for second round).
- sauce: in small bowl melt 3/4 cup softened butter (about 30 sec in microwave) and add the remaining 1/2 cup of hot sauce. Taste sauce. A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce).
- drizzle the sauce over the meatballs; gently toss to coat.
- transfer to serving dish with some celery sticks and blue cheese dressing.
Nutrition Facts : Calories 313.2, Fat 18.9, SaturatedFat 8, Cholesterol 164.3, Sodium 1149.9, Carbohydrate 12.5, Fiber 1.1, Sugar 2.3, Protein 23.7
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.
BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread 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. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
BUFFALO CHICKEN MEATBALLS
I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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.
BUFFALO CHICKEN DIPPING BALLS
They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Spicy
Time 2h16m
Yield 12
Number Of Ingredients 10
Steps:
- Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
- Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g
MINI BUFFALO CHICKEN EGG ROLLS
Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 14
Number Of Ingredients 12
Steps:
- Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
- Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
- Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 5 g, Cholesterol 34.1 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 2.7 g, Sodium 169.9 mg, Sugar 0.1 g
BUFFALO CHICKEN EGG ROLLS
One of my favorite slow cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. -Tara Odegaard, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 174 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein.
BUFFALO CHICKEN BALLS
Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
- In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
- Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.
Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g
MINI CHICKEN MEATBALLS
Recipe from Redbook June 09 put here for safe keeping, looks yummy! Bring a bowl of mini meatballs to the table. These tiny sides use chicken instead of beef. Recipe courtesy of Giada De Laurentiis
Provided by Diane Ludy
Categories Chicken
Time 25m
Yield 50 meatballs, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.
- Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.
Nutrition Facts : Calories 280.2, Fat 17.8, SaturatedFat 6.7, Cholesterol 120.4, Sodium 691.1, Carbohydrate 5, Fiber 0.4, Sugar 1.1, Protein 24.5
BUFFALO CHICKEN MEATBALLS RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine your ground chicken, ranch mix, green onions, bread crumbs, egg, buffalo sauce, paprika, garlic salt, black pepper, and Worcestershire sauce, until fully incorporated.
- Roll your meat mixture into one inch balls and place on a foil lined cookie sheet.
- Place the sheet in the oven and bake for 25 minutes or until fully cooked through.
- Remove from oven and using a basting brush, brush another fresh layer of buffalo sauce, over each meatball.
- Garnish with a drizzle of ranch and extra green onions if desired.
Nutrition Facts : Calories 98 kcal, Carbohydrate 5 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 47 mg, Sodium 584 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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- In a small pot, combine the butter and Frank’s RedHot Hot Sauce and heat over a low flame, whisking until the butter is melted and incorporated.
- Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
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