Served atop a crisp apple-celery slaw with creamy homemade blue cheese dressing, these Buffalo Chicken Meatballs are sure to become a newfound favorite.
In a large bowl, mix together the ground chicken, eggs, pepper jack cheese, breadcrumbs, bacon fat, Herbes de Provence, and cayenne pepper (for a tender texture, do not over mix). Cook a dollop of the mixture in a pan on the stove to taste for seasonings and adjust as desired with salt and pepper.
Form into 8-10 meatballs using a 2-ounce scooper. Roast on a greased sheet pan for 17 minutes, until meatballs are cooked through.
MAKE THE SLAW
Mix together all ingredients and season to taste with salt and pepper.
MAKE THE DRESSING AND SERVE
Mix together blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, and parsley. Season to taste with salt and pepper.
To serve, smear blue cheese dressing on a plate. Lay down slaw and place meatballs atop. Finish the plate with a drizzle of your favorite hot sauce. Enjoy!
Notes
These meatballs are made with freshly-ground chicken breasts. Marinate 1 pound chicken breasts in a few tablespoons of olive oil with minced garlic and chopped fresh herbs (rosemary, thyme, parsley, and oregano) for at least 2 hours before grinding. If using store-ground chicken, just add a bit of garlic and herbs into the meatball mixture.
Note from Amanda:
I love that Chef’s recipe calls for freshly-ground marinated chicken breasts. I started grinding my own meats at home with some regularity several years ago and have found that there is a real difference in freshness, taste, and texture over pre-packaged varieties. Check out my tutorial for grinding meat at home to read more about the process.