Buffalo Chicken Meatballs

We all know buffalo anything can be quite the crowd pleaser. I made these buffalo chicken meatballs in the Crock Pot and they came out even better than I imagined. They were extremely tender, they just melted in your mouth. You can serve these simply on their own with a dipping sauce or you can get creative and use them in a dish like I did here with this sub. Everyone loves a good meatball sub and what can be a better twist than a buffalo chicken version!? Maybe a taco idea?!?....I’ll get on that :)

Ingredients

  • 1 pound ground chicken

  • ½ cup bread crumbs

  • 1 tsp celery salt

  • 1 egg

  • 1 tbsp ranch dressing

  • 1 tbsp buffalo wing sauce (meatballs)

  • 1 cup buffalo wing sauce (sauce)

  • ⅓ cup ranch dressing (sauce)

  • 1 cup water (sauce)


Instructions

  1. In a small saucepan over medium heat, bring 1 cup of buffalo sauce, ⅓ cup ranch and 1 cup of water to a simmer. Stir, remove from heat and set aside.

  2. Combine all the remaining ingredient into a medium sized mixing bowl.

  3. Using hands, gently mix all together until well combined, being careful not to overwork.

  4. Pour the sauce from sauceman into your slow cooker.

  5. Begin rolling the meatballs. Grab a small handful of meat mixture and using both hands, roll into a ball then place into slow cooker. Continue until all the meat is used up.

  6. Cook on high for 4-5 hours or low for 6-7.

  7. Serve with extra buffalo sauce and ranch for dipping.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade

ChickenDanielle SimoneComment