Best Blue Cheese Chicken Meatballs Recipes

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
• For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
• In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
• While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
• Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
• For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
• While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

BLUE CHEESE CHICKEN MEATBALLS

Steps:

• For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste!
• Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined.
• Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls. Lay the meatballs on a sheet tray.
• Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil.
• Pour the flour into a shallow dish and season with salt and pepper. Roll each meatball in the flour to give it a light coating.
• When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed. Drain the cooked meatballs on a paper towel-lined plate.
• For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl. Whisk in the oil until well blended and slightly thickened.
• For serving: Transfer half the meatballs to a large bowl. Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs.
• Pour the remaining sauce into a small bowl and serve as a dipping sauce.