Crockpot Buffalo Chicken Meatballs with Blue Cheese Dressing is a delicious and easy dish that combines the bold flavors of buffalo sauce with the creamy goodness of blue cheese. Perfect for game day, parties, or a cozy night in, these meatballs are sure to be a hit. Let’s dive into how to make this mouthwatering recipe!
Ingredients
For the Buffalo Chicken Meatballs:
- 1 pound ground chicken
- ½ cup Panko breadcrumbs (regular or seasoned)
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup buffalo sauce (such as Frank’s)
- Salt and pepper to taste
For the Creamy Blue Cheese Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- ¾ cup buttermilk
- 2 teaspoons distilled vinegar
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons garlic granules
- ½ cup crumbled blue cheese
- Salt and pepper to taste
Instructions
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground chicken, Panko breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined; be careful not to overmix.
Step 2: Form the Meatballs
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Step 3: Bake the Meatballs
Preheat your oven to 400°F (204°C). Bake the meatballs for about 8 minutes until they are lightly browned but not fully cooked.
Step 4: Slow Cook the Buffalo Chicken Meatballs
Transfer the baked meatballs to your crockpot. Pour the buffalo sauce over them and gently toss to coat. Cover and cook on low for 2 hours.
Step 5: Make the Blue Cheese Dressing
While the meatballs are cooking, prepare the blue cheese dressing. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, Worcestershire sauce, garlic granules, and salt and pepper until smooth. Gently fold in the crumbled blue cheese.
Tips for Success
- Baking First: Browning the meatballs in the oven helps them maintain their shape during cooking.
- Customizable Heat: Adjust the amount of buffalo sauce according to your spice preference. You can also mix in some chipotle powder for an extra smoky flavor.
- Serving Suggestions: These meatballs are great on their own but can also be served on sliders or over rice for a complete meal.
Why You’ll Love This
Crockpot Buffalo Chicken Meatballs with Blue Cheese Dressing is not only easy to make but also incredibly versatile. The combination of tender chicken meatballs coated in spicy buffalo sauce paired with creamy blue cheese dressing creates a satisfying bite that everyone will love. Whether you’re hosting a party or simply enjoying a night in, this dish is sure to impress!
FAQ: Crockpot Buffalo Chicken Meatballs with Blue Cheese Dressing
1. Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute and will still provide a tasty result!
2. How long do the meatballs need to cook in the crockpot?
Cook the meatballs on low for about 4 to 6 hours or on high for 2 to 3 hours, until they are fully cooked.
3. Can I make the meatballs ahead of time?
Absolutely! You can prepare and shape the meatballs a day in advance. Store them in the fridge until you’re ready to cook.
4. What if I don’t have blue cheese dressing?
You can use ranch dressing or any other creamy dressing you prefer. It will still complement the flavors beautifully!
5. Can I use store-bought buffalo sauce?
Yes, store-bought buffalo sauce is a great option for convenience. Just adjust the amount to suit your spice preference.
6. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
7. Can I freeze the meatballs?
Yes! You can freeze cooked meatballs for up to 3 months. Thaw them in the fridge before reheating.
8. What can I serve with buffalo chicken meatballs?
These meatballs pair well with celery sticks, carrot sticks, or on a sub roll for a delicious sandwich. They’re also great as an appetizer!
9. Are these meatballs spicy?
The spice level depends on the buffalo sauce used. You can adjust the amount to make them milder or spicier based on your preference.