BUFFALO CHICKEN MEATBALLS with BLUE CHEESE DIP

BUFFALO CHICKEN MEATBALLS with BLUE CHEESE DIP

When you don’t want messy drippy chicken wing fingers

try these little cocktail meatballs.

Very easy to make ahead,

then simply reheat when ready to serve.

BUFFALO CHICKEN MEATBALLS
 
what you will need
1 lb ground chicken
1 cup panko (or your fave bread crumbs)
1 egg, lightly beaten
1/2 cup very finely minced onion
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp sea salt
1 tsp ground pepper
oil for cooking
1/2 – 3/4 cups of your favourite Buffalo-style hot sauce
Blue Cheese Dip (recipe follows)
celery sticks or other crunchy vegetables (optional)
on to prepping and cooking
Mix the first eight ingredients together.
Form the mixture into dense uniform balls, about 1″ in size
I used my little melon baller.
In batches, cook the meatballs until nicely browned.
Return all the balls to the pan and add the hot sauce, stirring to coat well.
At this point you can cool and refrigerate the meatballs until ready to serve.
Now on to making the dip
BLUE CHEESE DIP
 
what you will need
1 cup crumbled blue cheese
1/2 cup plain greek yogurt
1/2 cup mayonnaise
1 tsp Worcestershire sauce
sea salt and pepper to taste
putting it together
With the back of a spoon, smashed the cheese.
Work in the yogurt, mayo and Worcestershire sauce.
I prefer a more lumpy mixture
but if you prefer something more creamy use a hand blender instead.
Season with salt and pepper.
Refrigerate until ready to serve.
If you find the mixture too stiff
you can loosen things up a bit by stirring in a little extra mayo or yogurt.

Just the right amount of heat, tang and crunch.

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