BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 75 mini meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
- Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
- Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
- Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.
MINI BUFFALO CHICKEN BALLS
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre. It's the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you'll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing.
Provided by Daniel Holzman
Categories Chicken Appetizer Bake Super Bowl Father's Day Dinner Poker/Game Night Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about forty 3/4 -inch meatballs
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
- Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP
These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!
Provided by Scoutie
Categories Chicken
Time 30m
Yield 15-20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
- To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
BUFFALO CHICKEN BALLS
Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
- In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
- Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.
Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g
BUFFALO CHICKEN DIPPING BALLS
They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Spicy
Time 2h16m
Yield 12
Number Of Ingredients 10
Steps:
- Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
- Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g
BUFFALO CHICKEN BALLS
I bring these to several parties throughout the year with rave reviews. It's really a take on Buffalo chicken wings. I keep getting requests for them all the time. Serve with toothpicks and blue cheese dressing.
Provided by doconez
Categories Appetizers and Snacks Spicy
Time 1h55m
Yield 10
Number Of Ingredients 8
Steps:
- Combine ground chicken, bread crumbs, celery, and egg in a bowl.
- Melt butter in a saucepan over low heat; stir in hot sauce. Pour into chicken mixture; knead until well incorporated. Season mixture with salt and pepper. Cover and refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.
- Roll chicken mixture into 1-inch balls; place in a single layer on baking dish.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from oven and rest for 5 minutes before serving.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 11.5 g, Cholesterol 57.1 mg, Fat 6.8 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 3.4 g, Sodium 412.9 mg, Sugar 0.2 g
BLUE CHEESE DRESSING FOR SPICY BUFFALO CHICKEN BALLS
Use to make Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce from The Meatball Shop.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in a large bowl and whisk until well combined.
MINI BUFFALO CHICKEN BALLS
Steps:
- Preheat the oven to 450°F. Drizzle the vegetable oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
- Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
THE MEATBALL SHOP'S BUFFALO CHICKEN BALLS
Make and share this The Meatball Shop's Buffalo Chicken Balls recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 50m
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F Drizzle the vegetable or olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
- Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 15 to 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
- In the meantime, to prepare the blue cheese dressing, place the sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
- Serve meatballs with dressing on the side.
Nutrition Facts : Calories 318.6, Fat 24.4, SaturatedFat 9.9, Cholesterol 106.3, Sodium 1119.1, Carbohydrate 11.2, Fiber 0.5, Sugar 2.7, Protein 14.2
BUFFALO CHICKEN CHEESE BALLS
Steps:
- Heat oil to 350 degrees F (175 degrees C). Pick meat from the chicken and discard the skin. Place the chicken in a large bowl and add 1/4 cup hot sauce, pepper, cheese, and scallions and toss to combine. Roll the chicken into 2 ounce balls, about the size of a golf ball. Place flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg, and then the bread crumbs. Set aside. When the oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove to a paper towel lined plate to drain the excess oil. To make blue cheese dip: combine mayonnaise, blue cheese, 1/2 teaspoon hot sauce, Worcestershire sauce, salt, lemon juice, and garlic in a large bowl. Adjust the seasoning if necessary. Serve with chicken.
BUFFALO BALLS
It's really cool to find inspiration by seeing something from a new perspective, and that's how this recipe came about. Through my affiliation with Nabisco, I was asked to make some original recipes using Ritz crackers for the Super Bowl. I didn't want to go with the usual idea of what you can do with cheese and crackers-I had to go big. Now, one of my favorite tailgate foods is Buffalo wings . . . question was, how to combine them? Ahaaa . . . this is my solution.
Provided by Guy Fieri
Yield 8 to 10
Number Of Ingredients 14
Steps:
- 1. In a meat grinder with a medium die, grind the chicken thighs to "chili grind," or have your butcher do it for you. In a large bowl, combine the chicken, 11/2 cups of the Ritz crackers, the black pepper, paprika, basil, cel-ery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
- 2. Preheat the oven to 275 degrees F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
- 3. Form the chicken mixture into walnut-size balls and set them aside on a plate. Beat the egg in a shallow bowl and place the remaining 1 1/2 cups crackers in another bowl. Dip each ball in the egg and then roll it in the crackers, covering it thoroughly. Add the balls to the hot oil (in batches so as not to crowd them) and fry until golden brown, about 2 minutes. They cook very quickly, so working with a few at a time will help. As they finish cook-ing, place the balls on the rack over the baking sheet. When all the balls are fried, place the baking sheet in the oven and bake for 10 minutes.
- 1. Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and keep warm over low heat.
- 2. To serve, drizzle the hot sauce over the Buffalo balls or serve it as a dip on the side. Celery sticks and the remaining blue cheese make a cooling addition.
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