I make these in the slow cooker, so they are easily served when guests arrive.
Ingredients
For the meatballs
- 500g chicken mince
- ¾ cup panko breadcrumbs
- 1 egg
- 2 spring onions — finely chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and ground black pepper, to taste
For the buffalo sauce
- 60g butter — melted
- 2 tablespoons hot sauce
- 1 tablespoon brown sugar
- ¼ teaspoon salt
For the blue cheese drizzle
- ¼ cup crumbled blue cheese
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic — crushed
- 1–2 tablespoons milk
- 1 tablespoon lemon juice
- Salt and ground black pepper, to taste
Method
For the buffalo chicken meatballs
- Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
- To make the meatballs, place the mince, breadcrumbs, egg, spring onions, onion and garlic powders, salt and pepper in a large bowl and mix well.
- Roll into 14 meatballs, arrange on the prepared tray and bake for 4–5 minutes or until browned all over.
- To make the Buffalo Sauce, whisk all the ingredients in a small bowl.
- Transfer the meatballs and Buffalo Sauce to a slow cooker, cover and cook on low heat for 2 hours.
- To make the Blue Cheese Drizzle, mash the blue cheese with the sour cream until smooth.
- Add the remaining ingredients and mix well, adding a little more milk if necessary to achieve a drizzle consistency.
- To serve, arrange the cooked meatballs on a tray, top with Blue Cheese Drizzle and pierce each one with a skewer or stick.