Hands down, this has got to be one of my most favorite recipes. Seriously, when I make them, I just can’t stop popping them into my mouth. I don’t know if it’s the blue cheese or the spicy garlic buffalo sauce. All I know is that these things are addictive!
I came up with the recipe last year for Super Bowl Sunday. I wanted to make a play on my favorite buffalo sauce from Buffalo Wild Wings, also known as BW3’s. They have this spicy garlic buffalo sauce that I swear I’ve been addicted to for years! Then I thought, “What other way can I eat this sauce, other than on a traditional wing?” And then it came to me…meatballs! I don’t know about you, but for me, there are always meatballs at the Super Bowl parties I go to, and I know I’m not alone. So meatballs was the way to go! You can eat them on hoogie rolls with some provolone cheese and extra sauce or you can just eat them individually. It’s totally up to you, I know your choice will be awesome!
- 1 Stick of butter
- 2 Tablespoons of garlic powder
- 1/2 Teaspoon of ground pepper
- 1 Cup of hot sauce (I use Frank's Original for this recipe)
- 1/4 Cup of milk
- Chicken Meatball
- 1 Pound of ground chicken
- 3/4 Cup of Panko Breadcrumbs
- 1/2 Teaspoon of salt
- 1/2 Teaspoon of pepper
- 1 Egg
- 1/3 Cup of spicy garlic buffalo sauce
- 1/2 Cup of finely cut green onion
- 1/2 Cup of blue cheese crumbles
- Melt butter in a saucepan
- Add your garlic powder and pepper,
- Stir in hot sauce
- Bring to a boil, then lower heat to a medium
- Add milk
- Bring heat down to low for 3 minutes, then sit until ready for dipping or as a drizzle.
- Chicken Meatball
- Preheat oven to 425 degrees
- Chill blue cheese in the freezer
- Mix all ingredients except for blue cheese in a large mixing bowl
- Scoop meat mixture into 2 inch balls
- Use finger to make a puncture in meatballs, try not to make a hole
- Take blue cheese out of the freezer
- Add a blue chee crumble into each puncture
- Then roll into meatball shape
- Bake for 16 minutes
- Eat in a hoggie bun, topped with a drizzle of sauce and blue cheese dressing or dip meatballs in sauce and serve as hors d'oeuvres.