| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 16 meatballs |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 16 meatballs |
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup crumbled blue cheese
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 small yellow onion, cut into medium dice
- 2 tablespoons buttermilk
- 1 slice white or wheat bread, torn into small pieces
- 1 cup plus 2 tablespoons hot sauce, such as Frank’s
- 1 pound ground chicken
- 1/2 cup plain breadcrumbs
- 1 package ranch dressing mix
- 1 large egg
- 3/4 cup diced celery
- Nonstick cooking spray, for spraying the aluminum foil
- 4 ounces blue cheese, cut into 1/2-inch cubes
- 5 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
- For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
- In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
- While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
- Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 240 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 59 mg |
| Sodium | 248 mg |
| Serving Size | 1 of 16 servings |
| Calories | 240 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 59 mg |
| Sodium | 248 mg |
Reviews
Can the meatballs be made ahead & frozen?
Don’t forget to add the sautéed onion to the meatballs! I almost did because it’s not listed in the instructions. I don’t think it’s necessary to put the blue cheese inside of the meatball because I did not taste it-& for the extra work that was required- not sure it’s worth the trade off. I will say the blue cheese dressing is some of the best I’ve ever had and will now be my “go to” recipe for blue cheese dressing! I’m going to, be making this definitely again and just eliminate rolling the blue cheese inside the meatball.
Amazing recipe! So delicious! This was a big hit with a tough crowd! I wouldn’t change a thing.
These have become a family favorite!
I have found that putting the blue cheese for the meatballs in the freezer for about 20 minutes makes it a little easier.
Really dug the blue cheese and the meatball was
I agree with Marjorie!! Why don’t ANY of the recipes include the nutritional values??!
Love the Kitchen, but please offer nutritional information so I am adjust accordingly. Newly diagnosed with autoimmune (DM) and prednisone induced diabetes!
Check the ingredients on the ranch package dressing. MSG???
Very good recipe. I recommend sauteeing the celery with the onions, otherwise it will be too crunchy. I sauteed mine and it was still a bit crunchy. Very good flavor profile, and the blue cheese sauce is great. Some may want to take it easy on the hot sauce.
Great, tender meatball – really jazzed up with the sauces and blue cheese. Easy to make and pleased all of the guests. Thanks.