CROCKTOBER - Buffalo Chicken Meatballs
Here's a fun party treat that will make your nose run. It's Buffalo Chicken Meatballs!
- 2 lb ground chicken
- 1 cup pankobread crumbs
- 3/4 cup chopped celery
- 3/4 cup Frank'sRed Hot
- 1/2 cup chopped onion
- 2 eggs
- 3 cloves garlic,chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/4 cup butter, melted
- 1 cup blue cheese dressing
Mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine.
Roll mixture into 1 1/2-inch meatballs.
Heat 1 tablespoon of the vegetable oil in a skillet.
Add half of the meatballs and cook until brown on all sides.
Repeat with remaining oil and meatballs.
Transfer meatballs into slow cooker.
Pour 1/4 cup of the sauce over meatballs.
Cover up and cook on LOW for 3 hours.
In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk.
Drizzle over meatballs toss to coat.
Serve with blue cheese dressing as a dip.
Thanks to Betty Crocker for one of my favorite recipes!