Zingy Chicken Meatballs in Buffalo Sauce paired with Blue Cheese Dip topped mashed potatoes. Delicious for dinner or an appetizer.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Servings: 4
Author: Adapted from Buffalo Chicken Meatballs by Cathy Seward, in Lunds & Byerlys Real Food magazine
Equipment
Food Processor
Ingredients
Meatballs
18ozboneless, skinless chicken breast fillets *see note(1 lb 2 oz.)
1smallonion, minced
olive oil
2clovesgarlic, minced
4tbspchopped flat-leaf parsley
kosher salt, and fresh ground black pepper, to taste
Buffalo Sauce
4tbspbutter
1/2cupFrank's Hot Sauce or other hot sauce
Blue Cheese Dip
2/3cupmayo
2tbsp.sour cream (don't use low or fat free) *see note
2/3cupblue cheese, crumbled
chopped flat leaf parsley, for garnish
Serving as Meal
prepared mashed potatoes
Serving as Apperizer
carrot and celery sticks
Instructions
Meatballs
Heat oven to 350 degrees. Grease 2 baking sheets and set aside. *See note
Cut chicken into large pieces. Place in a food processor and pulse for a few seconds. Transfer the chicken to a large mixing bowl.
Saute onion in olive oil for about 5 minutes until softened, but not browned. Add to mixing bowl, along with garlic, salt, pepper, and parsley.
Form 16 meatballs, Note - The mixture can be sticky, so wet your hands if necessary. Place meatballs on the baking sheets and spray or drizzle with a little olive oil. Bake for 15 minutes, turning them over once to ensure they brown evenly. Note - mine did not get very brown, but the colorful sauce solved that problem.
Buffalo Sauce
While the meatballs are browning, melt butter in a large frying pan. Stir in hot sauce, mixing well to combine. Add baked meatballs turning them gently to coat with sauce.
Blue Cheese Dip
Mix together mayo, sour cream, and blue cheese, until combined. Spoon into serving bowl and top with a sprinkle of chopped parsley.
Serving as Meal
Top individual servings of mashed potatoes with a dollop of blue cheese dip. Serve with the meatballs, drizzled with buffalo sauce.
Serving as Appetizer
Arrange meatballs on a serving platter, along with celery, and carrot sticks, blue cheese dip, and reserved buffalo sauce.
Notes
Notes
You can try using ground chicken or turkey with this recipe, but I have not tried that option. It should work fine, but the mixture may be more soft/sticky. Use wet hands when forming the meatballs if necessary
I used a single baking sheet vs two, but suspect they may brown more consistently if spread out between two sheets. Your choice.
I discovered, low or fat-free sour cream can cause the dip to become watery, so splurge and use full-fat sour cream.