Print

Buffalo Chicken Meatballs

Course Appetizer, Main
Prep Time 15 minutes
Cook Time 20 minutes
Servings 15 Meatballs (or more)
Author Maggie

Ingredients

INGREDIENTS FOR CHICKEN MEATBALLS

  • 1 pound ground chicken
  • 1/2 small yellow onion, diced
  • 1 egg
  • 1/3 cup milk
  • 1-2 slices bread (I use wheat or white, whatever I have in the house)
  • 1 tablespoon parsley (dried or freshly chopped)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/3 cup crumbled blue cheese

INGREDIENTS FOR BUFFALO CHICKEN MEATBALLS

  • 1 pound Cooked Chicken Meatballs
  • 1 cup buffalo wing sauce

Instructions

HOW TO MAKE CHICKEN MEATBALLS STUFFED WITH BLUE CHEESE

  1. Tear up one piece of bread into small pieces and soak in the milk. Add more after 10 minutes or so if there is still more milk that needs to be soaked up.

  2. Prep 1 or 2 pans with aluminum foil before your hands get messy. You will want pans with sides so the grease doesn't spill in your oven. 

  3. When the milk is soaked into the bread, mix all the meatball ingredients EXCEPT FOR THE BLUE CHEESE in a large bowl well.

  4. Form into small meatballs about 1.5 inches. Push a piece of crumbled blue cheese into the center and complete your formed meatball around it. 

  5. Place meatballs on your prepped baking sheet at least an inch apart. 

  6. Cook at 400 degrees F for 20 minutes, or until the meatballs are cooked through. I use a meat thermometer to check. 

  7. Place cooked meatballs in fridge until you are ready to enjoy. You can also make larger batch and freeze for future use. 

HOW TO MAKE BUFFALO CHICKEN MEATBALLS

  1. When you are ready to enjoy, placed cooked meatballs in slow cooker. Refrigerated meatballs on high for about 2 hours and freezer meatballs on high for 3-4 hours. Reduce heat once meatballs are heated through.