Buffalo Cheese Ball Recipes

BUFFALO CHICKEN CHEESE BALLS

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
• To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BUFFALO CHICKEN CHEESE BALL

Steps:

• Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
• Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.

BUFFALO CHEESE BALL

Steps:

• Place the room-temp cream cheese and Buffalo sauce in a medium bowl. Beat with a hand mixer until well combined and smooth.
• Add blue cheese, celery, green onion, red bell pepper, 2 tablespoons of the walnuts, salt, and pepper to the bowl and stir to combine with a spatula. Taste and add more Buffalo sauce, salt, and/or pepper if desired.
• Turn the mixture out onto a large piece of plastic wrap. Wrap and form into a ball shape with your hands. Place in the refrigerator for about 1 hour to firm up.
• Place the remaining walnuts in a shallow bowl or dish. Unwrap the cheese ball and roll in the nuts until the outside is fully covered. Serve or keep chilled in refrigerator until serving. Serve with pita chips, crackers, celery sticks, and/or carrot sticks.

BUFFALO BALLS

Steps:

• 1. In a meat grinder with a medium die, grind the chicken thighs to "chili grind," or have your butcher do it for you. In a large bowl, combine the chicken, 11/2 cups of the Ritz crackers, the black pepper, paprika, basil, cel-ery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
• 2. Preheat the oven to 275 degrees F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• 3. Form the chicken mixture into walnut-size balls and set them aside on a plate. Beat the egg in a shallow bowl and place the remaining 1 1/2 cups crackers in another bowl. Dip each ball in the egg and then roll it in the crackers, covering it thoroughly. Add the balls to the hot oil (in batches so as not to crowd them) and fry until golden brown, about 2 minutes. They cook very quickly, so working with a few at a time will help. As they finish cook-ing, place the balls on the rack over the baking sheet. When all the balls are fried, place the baking sheet in the oven and bake for 10 minutes.
• 1. Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and keep warm over low heat.
• 2. To serve, drizzle the hot sauce over the Buffalo balls or serve it as a dip on the side. Celery sticks and the remaining blue cheese make a cooling addition.