Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

These Buffalo Chicken Meatballs are glazed in a homemade buffalo sauce, stuffed with blue cheese and served with sour cream, chives and celery. What's not to love!? Makes 24 meatballs, suggested serving 6 each.

 Buffalo Chicken Meatballs

Ingredients:

• Meatballs
• 1lb / 500g Ground Chicken (see notes for sub)
• 5oz / 150g Firm Blue Cheese (see notes)
• 1 cup / 250ml Buffalo Sauce, or as needed (see notes for recipe)
• 3/4 cup / 45g Panko Breadcrumbs
• 1/2 cup / 35g Freshly Grated Parmesan
• 1/4 cup Finely Chopped Fresh Parsley
• 1 medium White Onion, grated
• 1 clove of Garlic, grated or minced
• 1 Egg
• 1 tsp Worcestershire Sauce
• 1 tsp Salt
• 1/4 tsp Black Pepper
• Olive Oil Spray
• Toppings
• 2 ribs of Celery, sliced into thin 2" sticks
• Fresh Chives, finely diced
• Sour Cream

Instructions:

1. In a large bowl, combine your chicken with 1/2 cup/35g parmesan, 1/4 cup parsley, 3/4cup/45g breadcrumbs, 1 medium grated onion, 1 grated garlic clove, 1 egg, 1 tsp Worcestershire sauce, 1 tsp salt and 1/4 tsp black pepper.
2. Using a 1tbsp measuring spoon, scoop out the mixture and spread out on an oil sprayed baking tray (don't roll yet).
3. Using a 1/2tsp measuring spoon, scoop the blue cheese and roll into a little ball. Place on top of meat. Once each scoop of meat has a blue cheese ball on top, roll each ball into a meatball shape, making sure the blue cheese is completely wrapped.
4. Spray the meatballs and pop in the oven at 390f/200c for 15-20mins or until golden and the cheese just starts to leak out.
5. Using a fork, dip the meatballs in the buffalo sauce or, combine all together in a bowl/saucepan.
6. Rest on wire rack with tray or paper towels underneath (to catch excess sauce). Drizzle with sour cream, sprinkle with chives and pop in a celery stick. Serve right away!

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