Buffalofiremeatballs Recipes

BUFFALO-BUFFALO MEATBALLS

Steps:

• Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
• Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
• Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
• Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.

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.

BUFFALO MEATBALLS

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.

BUFFALO MEATBALLS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat a large rimmed baking sheet with olive oil.
• Heat 3/4 cup hot sauce and butter together in saucepan over low heat, whisking constantly, until butter is melted and completely incorporated. Cool to room temperature.
• Stir chicken, bread crumbs, hot sauce mixture, celery, and eggs together in a bowl until evenly mixed; roll into 1-inch balls and place on prepared baking sheet.
• Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool on the baking sheet for 5 minutes. Transfer meatballs to a platter and drizzle with 2 tablespoons hot sauce.

STUFFED BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
• Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
• Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
• Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

BUFFALO TURKEY MEATBALLS

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Mix buffalo, turkey, onion, garlic, parsley, sea salt, and Worcestershire sauce together in a bowl; form into 12 large meatballs. Place meatballs in a glass casserole dish.
• Bake in the preheated oven for 30 minutes. Increase oven temperature to 300 degrees F (150 degrees C) and continue baking until meatballs are cooked through, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPICY BUFFALO-STYLE MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish.
• Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish.
• Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.

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.