BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
STUFFED BUFFALO CHICKEN MEATBALLS
For those who aren't big fans of blue cheese, try these meatballs stuffed with feta instead! It's like a surprise in every bite, delivering chicken wing flavor without the mess!
Provided by France C
Categories Appetizers and Snacks Spicy
Time 50m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
- Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
- Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
- Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 10.6 g, Cholesterol 112.1 mg, Fat 12.7 g, Fiber 0.2 g, Protein 28.2 g, SaturatedFat 6.2 g, Sodium 1028.2 mg, Sugar 2.1 g
MINI BUFFALO CHICKEN BALLS
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre. It's the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you'll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing.
Provided by Daniel Holzman
Categories Chicken Appetizer Bake Super Bowl Father's Day Dinner Poker/Game Night Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about forty 3/4 -inch meatballs
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
- Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
BUFFALO CHICKEN BALLS
Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
- In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
- Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.
Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g
BUFFALO CHICKEN CHEESE BALL RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- In a medium bowl, combine chicken, jalapeno and hot sauce Form into a ball, and then roll in the cheeses to coat. Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.
BUFFALO CHICKEN CHEESE BALL
Spicy Buffalo wings and cheese are always so popular on an appetizer buffet that I decided to combine the two. Now we enjoy those flavors together on our favorite crackers. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour., Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing sauce.
Nutrition Facts :
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
- For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
- While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.
BUFFALO CHICKEN CHEESE BALL
I got this off of Joelens Culinary adventures( http://joelens.blogspot.com) and didn't see anything like it on here. Wanted to add it so I remember to make it soon! She didn't post servings or prep time or anything like that, so until I actually make it, these are estimates(cooking time=chilling time)
Provided by rodeoblonde
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl. Form into a ball and roll in the shredded cheddar to coat. Wrap in plastic wrap and chill for atleast 1-2 hours before serving. Serve with crackers, carrot sticks, and/or celery.
Nutrition Facts : Calories 373, Fat 32.7, SaturatedFat 16, Cholesterol 102.2, Sodium 455.5, Carbohydrate 2.9, Fiber 0.2, Sugar 0.9, Protein 16.9
BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP
These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!
Provided by Scoutie
Categories Chicken
Time 30m
Yield 15-20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
- To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
BUFFALO CHICKEN DIPPING BALLS
They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.
Provided by PRINCESSCOOK1
Categories Appetizers and Snacks Spicy
Time 2h16m
Yield 12
Number Of Ingredients 10
Steps:
- Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
- Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g
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