Brenda’s Recipe
The Anchor Bar located in Buffalo, N.Y., originated the buffalo sauce used on wings by deep frying their wings and then serving a spicy hot sauce on them...
The Anchor Bar located in Buffalo, N.Y., originated the buffalo sauce used on wings by deep frying their wings and then serving a spicy hot sauce on them. They were accompanied by a blue cheese dressing and fresh raw veggies.
Today, the term “buffalo” is added to any dish that contains such sauce. With Super Bowl Sunday upon us, these meatballs would be great for your gathering. Please email me at brencook4u@gmail.com with your Super Bowl menu ideas.
CROCKPOT BUFFALO CHICKEN MEATBALLS
Ingredients:
1 lb. ground chicken
3/4 cup Panko crumbs
1 large egg
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 green onions, sliced thin
1/2 tsp. Kosher salt
1/2 tsp. fresh ground pepper
1 cup buffalo sauce (I use Red Hot Sauce mixed with melted butter)
1/2 cup Blue Cheese salad dressing
Chopped green onion for garnish, if desired
INSTRUCTIONS:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine ground chicken, panko, egg, garlic and onion powder with green onions. Season with salt and pepper. Mix until well combined with clean hands. Roll the mixture into 1 1/2-inch meatballs. This will make about 18-20.
- Place meatballs on prepared baking sheet and bake for about 4-5 minutes, turning so that all sides are browned.
- Place meatballs in Crockpot. Add buffalo sauce and gently toss to coat. Cover and cook on low heat for 2 hours.
- Serve on a tray drizzled with blue cheese dressing and sprinkled with a few chopped green onions. (I drizzle by using a squeeze bottle with a small tip.) Enjoy!
