Buffalo Chicken Cheese Balls Recipes

BUFFALO CHICKEN CHEESE BALL RECIPE - (4.1/5)

Steps:

• In a medium bowl, combine chicken, jalapeno and hot sauce Form into a ball, and then roll in the cheeses to coat. Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.

MINI BUFFALO CHICKEN BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
• Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

BUFFALO CHICKEN BALLS

Steps:

• Combine ground chicken, bread crumbs, celery, and egg in a bowl.
• Melt butter in a saucepan over low heat; stir in hot sauce. Pour into chicken mixture; knead until well incorporated. Season mixture with salt and pepper. Cover and refrigerate for 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.
• Roll chicken mixture into 1-inch balls; place in a single layer on baking dish.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from oven and rest for 5 minutes before serving.

BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and Panko 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. Drain on paper towels.
• To make the dip, 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:

• In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour., Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing 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 CHICKEN MEATBALLS WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
• To a small pot, add butter and hot sauce on low heat and whisk until butter is melted over medium heat. Set the pot aside to cool for about 10 minutes.
• In a large bowl, combine the ground chicken, salt, celery, egg, bread crumbs, and cooled hot sauce mixture. Mix with your hands until completely combined.
• Roll the buffalo chicken mixture into golfball-sized meatballs, packing the meat firmly. Place balls evenly in rows in your prepared baking dish.
• Bake until the meatballs are firm and cooked through, about 20 minutes. Remove from oven and cool for at least 5 minutes before servings.
• Combine sour cream, milk, blue cheese crumbles, mayo, salt, and red wine vinegar in a bowl and whisk until completely blended.
• If desired, drizzle the meatballs with extra hot sauce. Serve warm or at room temperature with blue cheese sauce for dipping and celery sticks.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
• For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
• While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

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.