Buffalo Buffalo Meatballs Recipes

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BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Food Network Kitchen

Time 40m

Yield 18 meatballs

Number Of Ingredients 16

Nonstick cooking spray, for spraying baking sheet
6 tablespoons unsalted butter
1/2 cup hot sauce
1 pound ground chicken
3/4 cup breadcrumbs
1/3 cup minced celery
1 egg
1/2 small onion, grated
Kosher salt
Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
Celery sticks, for serving

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
  • Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
  • Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
  • Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
  • For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
  • Serve the meatballs with the sauce and celery sticks.

BUFFALO MEATBALLS



Buffalo Meatballs image

Make and share this Buffalo Meatballs recipe from Food.com.

Provided by Souzette

Categories     Meat

Time 25m

Yield 16 meatballs, 8 serving(s)

Number Of Ingredients 7

1 lb ground buffalo meat
1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1 large egg
water

Steps:

  • Preheat oven to 325 degrees.
  • Combine thoroughly all ingredients except water. Add water a little at a time until creamy texture is achieved.
  • Form meat mixture into 16 equal balls.
  • Place on broiling pan, spacing evenly.
  • Place pan on middle rack in oven.
  • Bake approximately 20 minutes, turning once towards the end. May need a few additional minutes, depending on individual oven.

Nutrition Facts : Calories 119.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 58, Sodium 183.8, Carbohydrate 5.2, Fiber 0.3, Sugar 0.5, Protein 15.7

BUFFALO TURKEY MEATBALLS



Buffalo Turkey Meatballs image

These meatballs take on all the classic flavors of buffalo chicken wings. The meatball itself has blue cheese crumbles inside it, which add a nice tangy flavor that perfectly pairs with the spicy, and slightly sweet, buffalo glaze.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 13

Cooking spray
1 pound ground turkey
1 cup panko
1 large egg
1/4 cup grated onion (from about 1/2 medium onion)
3/4 cup Buffalo sauce, such as Frank's RedHot
1/4 cup crumbled blue cheese
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 tablespoons hot honey
2 tablespoons unsalted butter
2 scallions, thinly sliced
2 stalks celery, cut into small sticks

Steps:

  • Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes.
  • Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
  • Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings (about 28 meatballs)

Number Of Ingredients 13

Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
  • Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
  • For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
  • Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

EASY BUFFALO CHICKEN MEATBALLS



Easy Buffalo Chicken Meatballs image

Started in the oven and finished up in the slow cooker, these easy Buffalo chicken meatballs have all of your favorite chicken wing flavor but are much easier and less messy to eat. They're moist and tender with a slightly toasted exterior and coated in a tangy, spicy sauce with just a hint of sweetness. Use thin celery sticks as skewers and serve them with ranch dressing. Perfect for parties or tailgating!

Provided by NicoleMcmom

Categories     Meatball Appetizers

Time 1h45m

Yield 11

Number Of Ingredients 12

cooking spray
2 ¼ cups Buffalo wing sauce, divided
½ cup butter
¼ cup honey
⅔ cup bread crumbs
⅓ cup finely chopped celery
⅓ cup finely chopped green onions
¼ cup crumbled blue cheese
2 large eggs
2 pounds ground chicken
¾ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
  • Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
  • Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
  • Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
  • Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.8 g, Cholesterol 106.2 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1709.4 mg, Sugar 7 g

BUFFALO MEATBALLS & GRAVY



Buffalo Meatballs & Gravy image

Make and share this Buffalo Meatballs & Gravy recipe from Food.com.

Provided by Toadi

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground buffalo meat
1 egg
1/2 cup Ritz cracker, crushed
1/2 cup onion, chopped
1/4 teaspoon garlic powder
1/4 teaspoon pepper
10 3/4 ounces beefy mushroom soup
2 tablespoons flour

Steps:

  • Combine the first 6 ingredients. Mix well.
  • Using a large scoop,( I use the pampered chef large scoop, it is 1 1/2 inches across).
  • Scoop into balls and place on large jellyroll pan.
  • Bake at 350 for 20 minutes.
  • In a large skillet, combine the soup and flour.
  • Cook over medium heat until thickened.
  • Add cooked meatballs, and simmer 10 minutes.
  • Serve over mashed potatoes, or egg noodles.

Nutrition Facts : Calories 236.4, Fat 6.3, SaturatedFat 2.2, Cholesterol 102.6, Sodium 684.4, Carbohydrate 13.8, Fiber 0.8, Sugar 1.5, Protein 29.4

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