I’ve had several requests to get the recipe for the Buffalo Wing Meatballs I made for the Daring Cooks Challenge posted, so here it is.
It really does taste like chicken wings, especially when tossed into the wing sauce and baked for a couple more minutes at the end. It just embeds the flavors into the meatballs. One advantage to these over real wings is they are much less messy to eat and no bones!
I like to use Schultz’s Spicy Original wing sauce that I find at Costco but you could switch out the sauce for any of your favorite wing sauces. And don’t forget your favorite blue cheese dip to go with these wonderfully spicy meatballs. Here’s the link to my recipe for Blue Cheese Dip, if you’re up for making the homemade version. It really is fast and tastes so much better.
When making meatballs, remember to handle the meat gently and don’t pack the balls too tight when forming them. You don’t want to make them tough. And finally, DON”T OVERCOOK THE MEATBALLS! Yes, I know I’m yelling in computer talk but it’s such an important thing to remember because otherwise you have dried out, like sawdust meatballs, instead of juicy yummy ones.
I also used roasted garlic in these but it’s easily interchangeable with fresh, minced. I just happened to have made a bunch recently when I made this recipe and roasted garlic just adds a different layer of flavor that I love.
So instead of boring you with more from me today, here is the recipe for some yummy Buffalo Wing Meatballs. They’re good for any game day or just chilling with friends. You can eat them plain or serve them up on a bun as meatball sliders. Just remember to have fun!
I do have one more meatball recipe from the Daring Cooks Challenge but I will probably hold it for later because I’m getting tired of meatballs and I’m sure you guys are as well!!! So expect something new coming up.
Buffalo Wing Meatballs
1 lb. ground chicken
3/4 lb. sweet Italian chicken sausage
1 1/2 cups Panko crumbs
3/4 cup wing sauce (I use Schultz’s Spicy Original)
1 large egg
1/2 cup sweet onion, finely chopped
5 cloves roasted garlic (if using fresh, 3 cloves)
Olive oil for frying
Add ground chicken, sausage, wing sauce, egg, onion and garlic to a large mixing bowl. Mix gently until meatballs are the right consistency to hold together. Gently roll mix into 1 inch or larger meatballs, be careful not to over pack and make the meatballs dense.
Cook the meatballs in batches in a large skillet over medium-high heat until browned on all sides. Remove finished meatballs to a paper-towel lined plate to drain off the extra oil.
For extra wing flavor, coat the meatballs in extra wing sauce and bake until the broiler for about 2 minutes.
Serve with extra sauce for those who like more, carrots, celery and blue cheese dip (or dip of your choice).
More meatballs recipes: