| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Servings | servings |
Ingredients
- 1 lb. ground chicken
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions thinly sliced
- salt & pepper to taste
- 3/4 cup buffalo sauce
- 1/4 stick Butter unsalted
- 1/4 cup creamy blue cheese dressing
Ingredients
| |
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine ground chicken, Panko breadcrumbs, egg, garlic and onion powder and green onions; season with salt and pepper, to taste.
- Using your hands or a wooden spoon, stir until well combined.
- Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- Put the meatballs onto the prepared baking sheet and bake for 4-5 minutes, turning frequently, until all sides are browned.
- Transfer the meatballs into the slow cooker. Add buffalo sauce, and gently toss to combine. For less heat add 1/4 to 1/2 stick of unsalted butter, to taste.
- Cover and cook on low heat for 2 hours.
Recipe Notes
I was preparing to host a girls-night event and realize I have such a melting pot of close female companions. Some will eat anything placed before them, some are non meat eaters and other are full on vegans. Preparing a menu that can encompass this great a variety was challenging, until I decided to serve all finger foods. This allowed more versatility on what was served than a sit down meal and allowed us to just mingle, nibble and enjoy each other. This recipe, adapted from the one found here, pleased the carnivores without offending anyone else and proved to be a big hit.
