Slow Cooker Buffalo Chicken Meatballs
If you are a Buffalo Chicken lover you are going to really enjoy this recipe for Slow Cooker Buffalo Chicken Meatballs. These meatballs are just delicious and can be used as an appetizer, on a sub roll making a great sandwich with a sharp dressing that completes this flavor fest! It takes no time to make the balls then put them into a slow cooker filled with Buffalo goodness and walk away for the magic to happen. When you come back later the balls are ready for you to use for your party, or a covered dish, they will be a hit at any event! A recipe bonus lets you freeze the meatballs up to 3 months and the dressing can be used as a spread, dip or dressing for a salad.
Starting In The Slow Cooker Covered In Sauce
Hours Later Take The Cover Off and
These Balls Are Ready!
These Balls Are Ready!
We Are Going To Build The Sandwich
With Toasted Sub Rolls
Spread A Thick Layer Of The Dressing
Next We Layer Some Great Coleslaw
Last, Add The Meatballs
Slow Cooker Buffalo Chicken Meatballs
Miz Helen's Kitchen
Ingredients
The Meatballs
2 pounds ground chicken
1 small onion, chopped very fine
2 cloves garlic, chopped very fine
2 ribs celery, chopped very fine
1 large egg
1-1/2 to 2 cups plain breadcrumbs
1 teaspoon salt
1/2 teaspoon poultry season
The Sauce
2-1/2 cups Buffalo Sauce(Bottled- I used Franks)
1/2 cup butter, melted
The Dressing
1/2 onion, chopped very fine
2 cloves garlic, chopped very fine
8 (ounce block) cream cheese
1/2 cup blue cheese, crumbled
1/2 cup milk
pinch salt
pinch pepper
1 tablespoon parsley, chopped
fresh parsley for garnish
Directions
Place the onion, celery and garlic cloves into a food processor and pulse until finely chopped.
Place the ground chicken the chopped onion, celery, garlic, egg, breadcrumbs, salt and poultry season into a mixing bowl and mix together.
Using a medium size scope to measure your amount, scope the chicken and then form a ball.
Place the balls on a plate to hold.
Pour the Buffalo sauce and the melted butter into a pre-heated slow cooker.
Place the meatballs down into the sauce in the slow cooker.
Place the lid on the cooker and cook on high for 3 hours or low for 5 hours.
Check your balls at the end of those times to make sure they are done, it will depend on how thick your balls are. If they are not done then continue to cook 30 more minutes.
While the meatballs are cooking: make the dressing
Place the garlic, onion, cream cheese, blue cheese, salt, pepper, and parsley into a food processor and pulse until the dressing is the right consistency for you. If you want it thinner then just add more milk a tablespoon at a time.
When the dressing is the right consistency for you, refrigerate until ready for serving.
Remove the balls from the cooker for serving and garnish with parsley and serve the extra sauce on the side.
Recipe Tips
The meatballs can be used for a meatball sub-sandwich, appetizers or with pasta.
The dressing can be used as a sandwich spread, dip, or dressing for a salad.
The Buffalo Chicken Meatballs can be frozen for up to 3 months.
Enjoy!
We Love These With As A Meatball Sub
Enjoy!
Thanks so much for stopping by to spend some time in the kitchen with us today, it is always more fun to cook with a friend. Hope you have a fantastic week and come back to see us again!
Peace and Joy
Miz Helen
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Yes please! These buffalo chicken meatballs look so tasty, and the dressing sounds wonderful, too.
ReplyDeleteI love buffalo chicken and this is one unique way to offer. I love it!! Pinned this one to try later. Thanks for sharing at the What's for Dinner party. Have a great week.
ReplyDeleteWow, Helen these look so delicious! Love this idea and it looks especially good with your slaw too, in fact I could eat one of these right now! Pinning too, thanks so much for sharing :)
ReplyDeleteThese look good, I'm pinning for a midweek dinner idea. Thanks.
ReplyDeleteHoly yum! I would have never thought of buffalo chicken meatballs, these look fabulous!
ReplyDelete