Buffalo Chicken Meatballs

A perfect recipe for your next party or get-together!

PREP TIME
EGG TEMP
400°F/204°C
COOK TIME
SERVINGS
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Ingredients

Main

  • 3/4 cups (180 ml) panko bread crumbs 
  • 1/3 cups (80 ml) hot sauce 
  • 1/2 cups (120 ml) hot sauce for sauce 
  • 1/4 cups (60 ml) celery, finely chopped 
  • 1/4 cups (60 ml) red onion, finely chopped 
  • 1 teaspoon (5 ml) garlic, minced 
  • large egg white 
  • 1 lb (0.5 kg) lean ground chicken 
  • 2 tablespoons (30 ml) of butter, melted 
  •  Blue Cheese dressing, for serving 

Blue Cheese Dressing

  • 1 cup (240 ml) blue cheese crumbles 
  • 1 cup (240 ml) mayo 
  • 1 tablespoon (15 ml) red wine vinegar 
  • 1/2 tablespoons (8 ml) black pepper 
  • 1/4 teaspoons (1.3 ml) salt 
  • 1 teaspoon (5 ml) chives, minced 

Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.

Step 2

Combine panko bread crumbs, 1/3 cups (80 ml) hot sauce, celery, red onion, garlic and egg white. Add chicken and mix together. Shape into 24 1 inch (3 cm) balls.

Step 3

Grease a Big Green Egg square drip pan, add the meatballs to the pan and bake for 20 minutes.

Step 4

Mix the melted butter and the 1/2 cups (120 ml) hot sauce. Toss the meatballs in the sauce mixture. Serve with blue cheese dressing.

Blue Cheese Dressing

Step 1

Mix all the ingredients together and set aside.

Instructions

Main

  1. Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.
  2. Combine panko bread crumbs, 1/3 cups (80 ml) hot sauce, celery, red onion, garlic and egg white. Add chicken and mix together. Shape into 24 1 inch (3 cm) balls.
  3. Grease a Big Green Egg square drip pan, add the meatballs to the pan and bake for 20 minutes.
  4. Mix the melted butter and the 1/2 cups (120 ml) hot sauce. Toss the meatballs in the sauce mixture. Serve with blue cheese dressing.

Blue Cheese Dressing

  1. Mix all the ingredients together and set aside.
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