BUFFALO CHICKEN MEATBALLS
Steps:
- Cut butter into 8 pieces and place in slow cooker along with hot sauce and salt. Cover, set heat to low, and let butter melt while you make the meatballs. In a large bowl, combine chicken, egg, breadcrumbs, pepper, garlic powder, and onion powder. Using your hands, mix until just combined. Cover and chill in refrigerator for 30 minutes. Preheat oven to 400℉. Grease a rimmed baking sheet and set aside. Roll 1 tablespoon of meat into a ball and place on baking sheet. Repeat until you have 35 meatballs. Bake until outside is firm and just beginning to brown, about 6-8 minutes. Transfer meatballs to slow cooker, cover, and cook on low for 2 hours. Skim excess fat off the top and leave meatballs in slow cooker set to the "warm" setting. Serve with blue cheese dip.
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