Buffalo Meatballs Recipes

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.

Steps:

• Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
• Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
• Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
• Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish.
• Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish.
• Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.

Steps:

• Preheat oven to 325 degrees.
• Combine thoroughly all ingredients except water. Add water a little at a time until creamy texture is achieved.
• Form meat mixture into 16 equal balls.
• Place on broiling pan, spacing evenly.
• Place pan on middle rack in oven.
• Bake approximately 20 minutes, turning once towards the end. May need a few additional minutes, depending on individual oven.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
• Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
• Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
• Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
• Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

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.