Hi everyone! I am Teri and I blog at The Freshman Cook. I am excited to be here at Love and Laundry. Whenever I go visiting I like to bring a little something. So today I brought my favorite crock pot appetizer,
Buffalo Chicken Meatballs w/Tangy Blue Cheese Sauce!
There are a couple reasons that I love these meatballs. It’s hot outside, and the crock pot doesn’t heat up the kitchen. These chicken meatballs can be served as an appetizer or a meal. They taste great on a small bun as a mini meatball sub. Lastly, this recipe tastes so good and it uses ground chicken, which I love to cook with.
Buffalo Chicken Meatballs w/Tangy Blue Cheese Sauce
4 teaspoons Hot Pepper Sauce(divided)
1 pound Ground Chicken Breast
2 tablespoons Plain Dry Bread Crumbs
1/4 cup diced Onion
2 teaspoons Vegetable Oil
Tangy Blue Cheese Sauce
1/2 cup plain nonfat Greek Yogurt
1/4 cup crumbled Blue Cheese
2 tablespoons finely chopped Cleery
1 tablespoon Mayonnaise
Whisk egg and 2 teaspoons of hot pepper sauce
until smooth and well blended.
Add chicken, onion and bread crumbs. Mix well.
Cover and refrigerate for 10 minutes.
Shape chicken into meatballs.
Place meatballs in a frying pan and brown the outsides.
Once the meatballs are brown on the outside, place
them in the crock pot.
Add the 2 teaspoons of hot sauce
and the oil together. If you need more sauce,
add equal amounts of hot sauce and melted butter.
Cook on low for 4-5 hours.
Mix together the yogurt, blue cheese, celery, and mayo.
Refrigerate for 30 minutes.
Enjoy your meatballs.
Thanks so much for joining me today.
I really enjoyed visiting here at Love and Laundry,
and I hope to see you again soon!
Stop and see me at The Freshman Cook!
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