BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
Provided by Sunny Anderson
Categories appetizer
Time 1h35m
Yield 16 meatballs
Number Of Ingredients 20
Steps:
- For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
- For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
- In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
- While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
- Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.
BLEU CHEESE SAUCE FOR MEATBALLS
This very different sauce turns frozen or homemade meatballs into a scrumptious dinner or an intriguing appetizer. The recipe comes from a 1967 issue of Sunset.
Provided by Lorraine of AZ
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly.
- Gradually add half-and-half and broth. Cook, stirring, until thickened.
- Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed.
- Add meatballs to sauce and cook as directed on package.
- To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
- For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.
Nutrition Facts : Calories 324.4, Fat 27.2, SaturatedFat 17.1, Cholesterol 74.2, Sodium 788.5, Carbohydrate 9.8, Fiber 0.2, Sugar 0.5, Protein 10.7
BLUE CHEESE CHICKEN MEATBALLS
Provided by Robert Irvine : Food Network
Time 1h10m
Yield 35 to 40 meatballs
Number Of Ingredients 16
Steps:
- For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste!
- Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined.
- Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls. Lay the meatballs on a sheet tray.
- Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil.
- Pour the flour into a shallow dish and season with salt and pepper. Roll each meatball in the flour to give it a light coating.
- When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed. Drain the cooked meatballs on a paper towel-lined plate.
- For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl. Whisk in the oil until well blended and slightly thickened.
- For serving: Transfer half the meatballs to a large bowl. Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs.
- Pour the remaining sauce into a small bowl and serve as a dipping sauce.
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 25
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.
BLUE CHEESE MEATBALLS
I am not a huge blue cheese fan but these meatballs were very good. My sister made them and didn't tell me what was in them so, she really got me.
Provided by ratherbeswimmin
Categories Cheese
Time 40m
Yield 40 balls
Number Of Ingredients 10
Steps:
- Add all the ingredients to a large mixing bowl; mix well to combine.
- Form mixture into 1/2-inch balls.
- Put the balls on a baking sheet with a rim.
- Bake in a 375° oven for about 10 minutes or until browned.
- Serve immediately with toothpicks for spearing.
Nutrition Facts : Calories 36, Fat 2.1, SaturatedFat 1.1, Cholesterol 9.9, Sodium 56.6, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 3.1
VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Provided by Katherine Sacks
Categories No Meat, No Problem Super Bowl Vegetarian Bean Meatball Mushroom Hot Pepper Blue Cheese snack Hors D'Oeuvre Appetizer
Yield Makes 33
Number Of Ingredients 16
Steps:
- Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
- Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
- Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
- Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
- Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
- Do Ahead
- Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.
More about "blue cheese sauce for meatballs recipes"
20 HOMEMADE SAUCES FOR MEATBALLS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (6)Published Dec 10, 2021Category Recipe Roundup
- Marinara Sauce. The obvious choice for adding marinara sauce to your meatballs is to go to the store and buy a jar of Newman’s Own. However, homemade marinara sauce is so much more flavorful.
- Swedish Meatball Sauce. Swedish meatball sauce requires a few more ingredients than homemade marinara, but it actually takes less time to make. It’s thick, creamy, buttery, and full of flavor.
- Honey Garlic Meatball Sauce. If you’re looking for something with a bit of an Asian flair, these sweet, spicy, and savory meatballs are an excellent option.
- Sweet and Sour Meatball Sauce. All you’ll need to make this simple sweet and sour meatball sauce is ketchup and grape jelly. I know it seems impossible that something that tastes so good can be so simple, but it’s true.
- Grape Jelly Sauce. This sauce, too, uses grape jelly, but instead of ketchup, you’ll add chili sauce. It makes it a thicker, richer sauce with just a bit of heat to back it up.
- Garlic Butter Sauce. This four-ingredient sauce is perfect for anyone who truly loves garlic. Although there’s also flour and chicken broth on the ingredients list, it tastes primarily of butter and garlic.
- Dipping Sauce. If you’re in a big hurry, meatball dipping sauce is the way to go. It takes only 6 minutes to make and uses only 6 ingredients. You can make it with cornflour, apple cider vinegar, dark soy sauce, brown sugar, water, and ketchup.
- Tomato Sauce. Sometimes, the best sauce for meatballs is one that’s simple and full of fresh garden flavor. That’s precisely what tomato sauce is. All you’ll need is garlic, a bay leaf, red pepper flakes, olive oil, and whole plum tomatoes.
- Vodka Cream Sauce. This recipe is for an entire dish, but if all you’re interested in is the sauce, stick to the first two steps in the instructions.
- Sunday Sauce. Sunday sauce might have a short, simple name, but the ingredients list is actually one of the longest of all the sauces on the list. There’s olive oil, pork neck bones, Italian sausage, diced onions, salt, garlic, red wine, tomato paste, crushed tomatoes, tomato puree, water, basil, oregano, salt, and pepper.
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