I have a very serious addiction to buffalo ANYTHING. Pizza, chicken, salad, burger. You name it, I’ll put buffalo sauce on it. So when we got a slow cooker, I wanted the first recipe I tried in it to be something I could let sit all afternoon cooking in buffalo goodness. Enter these Buffalo Chicken Meatballs.
Trust me, these are way more delicious than they look! I promise I will work on my food photography skills hehe.
You’ll notice I used Frank’s Red Hot, which does have natural flavor in it (which I try to avoid) and is not organic. But I have to pick my battles in our apartment and being a hot sauce guru Nick was firm on only using Frank’s Traditional Buffalo sauce for this recipe. So I let that slide – it’s all about compromise after all and he puts up with all my other preferences (toothpaste is an epic battle for us!). We are also finishing up these spices that we first got when we moved in together before purchasing organic versions.
1 pound ground chicken 4 stalks of celery 1 carrot 1/2 teaspoon garlic powder 1/2 teaspoon onion powder dash of paprika 3/4 cup panko crumbs or bread crumbs buffalo sauce of your choice salt & pepper to taste
Preheat the oven to 400°F
Chop celery and carrot and use food processor to blend down.
Step 2: Add celery and carrot mix, ground chicken, garlic powder, onion powder, paprika, salt, pepper, and panko crumbs to a large bowl and mix.
Create 1-2 inch balls, placing them on a greased pan and place in oven for 5-6 minutes or until all sides are browned.
Place meatballs in crock pot and cover with buffalo sauce of your choosing. Cook for about 2 hours. If you do not have a crock pot these would still be delicious cooked in the oven and then tossed in buffalo sauce!