Started in the oven and finished up in the slow cooker, these easy Buffalo chicken meatballs have all of your favorite chicken wing flavor but are much easier and less messy to eat. They’re moist and tender with a slightly toasted exterior and coated in a tangy, spicy sauce with just a hint of sweetness. Use thin celery sticks as skewers and serve them with ranch dressing. Perfect for parties or tailgating!
- cooking spray
- 2 ¼ cups Buffalo wing sauce, divided
- ½ cup butter
- ¼ cup honey
- ⅓ cup bread crumbs
- ⅓ cup finely chopped celery
- ⅓ cup finely chopped green onions
- ¼ cup crumbled blue cheese
- 2 large eggs
- 2 pounds ground chicken
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
- 2 Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
- 3 Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
- 4 Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
- 5 Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.
- Calories 288.8
- Carbohydrate 19.8 g
- Cholesterol 106.2 mg
- Fat 13.2 g
- Fiber 0.5 g
- Protein 23.6 g
- Saturated Fat 6.5 g
- Sodium 1709.4 mg
- Sugar 7 g
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