I was out shopping the other day, when I realized that I needed to buy meat for dinner. I wandered over to the meat section and stood there staring. I wanted something different. Sometime I feel like I get stuff in a rut. Now I am all for adventure, but the pigs feet laying there infront of me is NOT what I had in mind! 🙂 I went towards the turkey burger to grab the usual and saw the ground chicken. Immediately my mind dreamed of buffalo chicken. If you are a regular to my blog then you know that I love a good kick in my food and my family does as well. We also love all things buffalo! 🙂 With the dream still swirling in my head and my mouth now watering for buffalo chicken, I grabbed the ground chicken and decided to give it a try. These meatballs were a HUGE hit in my house! My kids devoured them and are begging for me to make them again. Here is what I made :
- 2lbs ground chicken
- 1/2 bottle of Louisiana Hot Sauce (6oz)
- 1Tbsp. Sriracha
- 1tsp onion powder
- 1/2tsp garlic powder
- 3Tbsp bread crumbs
- 2Tbsp Kraft Roka Blue Cheese salad dressing
- 3Tbsp crumbled Blue Cheese
- 2tsp McCormicks zesty herb seasoning
- 2 cranks sea salt
- 10 cranks of black pepper
Buffalo dipping sauce
- 1cup Chobani plain greek yogurt
- 1/2 bottle of Louisiana hot sauce*
- 2tsp Kraft Roka blue cheese salad dressing
Preheat oven to 400F
In a medium mixing bowl, combine all the ingredients except the EVOO (Extra Virgin Olive Oil). I used my hands and only mixed till all combined. Be sure to not over mix, because it will cause the meatballs to be tough.
Pour the EVOO in a large skillet and let it warm over medium high heat.
I used my pampered chef large scoop to form my balls (about 3Tbsp). Form all the meatballs.
Once the pan is hot, I test my dripping water into the pan. If I hear a sizzle, the pan it ready.
Drop each meatball into the hot pan, make sure you hear that good sizzle!
Let them brown on each side. I let them set for about 4-5minutes each side, to get a good golden brown crust.
Once they have browned on each side, move the skillet in to the oven. Let the meatballs finish cooking, about 10-15minutes or until they have an internal temperature of 170F.
While the meatballs are in the oven, make your dipping sauce.
In a small bowl, combine the yogurt, hot sauce and blue cheese dressing, until well mixed.
Place 3 meatballs per person and drizzle with the sauce.
My kids ate these along side macaroni and cheese, I added a salad 🙂 .
Either way they were GONE!
I hope that your family enjoys these as much as mine did. Let me know what you think! Now I’m off to buy more ground chicken, so I can make more of these! 🙂
Here are the Nutritional facts for the meatballs. Serving size is 3 meatballs
Here are the nutritional facts for the dipping sauce. I just divided the recipe by 8 for the serving size.