Bryan Cole is a chef at Metro Bis in Simsbury, Connecticut and our official buffalo chicken editor. We became devoted followers after tasting Bryan’s Buffalo chicken dip a few years ago… we now defer to Bryan for all things Buffalo style.
His latest creation… drum-roll please… Buffalo chicken meatballs.
posted: December 2014
Ingredients
- 1 pound ground chicken
- 1 egg
- 3/4 cup bread crumbs plain
- 1/2 cup blue cheese crumbled
- 3/4 cup buffalo wing sauce prepared
- 1/2 teaspoon celery salt
- 1 teaspoon ground cumin
- 2 cups tomato sauce prepared
Servings: 2 dozen meatballs
Instructions
- In a large mixing bowl combine the ground chicken, egg, ¾ cup bread crumbs, crumbled blue cheese, ½ cup of the buffalo wing sauce, celery salt and cumin. Mix well. If still wet adjust with more bread crumbs.
- In a large pot combine the tomato sauce with the remaining ¼ cup buffalo wing sauce. Form the chicken mixture into ping pong sized balls and add to the sauce. Should make about 24 balls depending on size. Put pot on stove over low heat and bring to a simmer. Simmer until meatballs cook through about 12-15 minutes.
- Serve with potato slider rolls.
Julie says
January 7, 2015 at 5:31 pmI loved the sound of this recipe on the Food Schmooze but was confused by the recipe posted on the website. The recipe Chris described on the show had cream cheese and was cooked in the slow cooker. The website recipe calls for blue cheese and is cooked on the stove. These may seem like small changes for people who actually know how to cook – but I am completely clueless in the kitchen and need to follow recipes step-by-step in or else I completely stress out… I guess I will try this one!
Faith Middleton says
January 8, 2015 at 12:10 pmWe made reference to Brian’s recipe from the past, and then went on to describe his newest recipe. To help you out, though, we’ve linked to the old dip as well. Cheers! — Faith
Julie says
January 10, 2015 at 9:04 amThank you for the clarification. I used the recipe posted here but cooked the meatballs in the slow-cooker. They were delicious and a hit at the party I brought them to. I used Brian’s advice and served them on mini potato bread rolls and added crumbled blue cheese on top to perfect the presentation. If I make these again I might try to find a way to make the texture of the meatballs a little firmer. I have never made chicken meatballs but these were a little mushy – maybe it was the slow cooker?
Chris says
March 1, 2015 at 5:13 pmUppercase “B” in Buffalo chicken please! There is only one reason chicken flavored with hot sauce and blue cheese is called “Buffalo” so let’s give a city its due.
Faith Middleton says
March 5, 2015 at 5:44 pmApologies for the typo, especially to the people of Buffalo.
Paul says
February 6, 2016 at 7:30 amthe recipe call for Buffalo sauce and tomato sauce. Do you have recipes for both of them?
Robyn Doyon-Aitken says
February 10, 2016 at 9:22 pmThe Food Schmooze team likes Frank’s for the Buffalo sauce (https://www.franksredhot.com/products/buffalo-wings-sauce/) but the recipe’s author didn’t specify a tomato sauce. If using a store-bought sauce, go for something with as few ingredients as possible. A simple, classic tomato sauce, one that doesn’t rely on sugar for flavor.