Latest recipes

Cheese-Stuffed Buffalo Chicken Meatballs

Cheese-Stuffed Buffalo Chicken Meatballs

Spicy chicken meatballs exploding with a molten blue cheese center.MORE+LESS-

ByThe Food in My Beard

Updated March 21, 2017

Steps

Hide Images

  • 1

    Mix all of the meatball ingredients together except for the blue cheese, and mix well.

  • 2

    Crumble the blue cheese into large chunks.

  • 3

    Form your meatballs by putting some meat into your hand and flattening it out. Add a chunk of blue cheese and wrap the meat around it. Roll it in your palms to form the meatball, making sure it is sealed. Using slightly wet hands will help prevent the meat from sticking to your hands.

  • 4

    Broil the meatballs for 8 minutes, flip and broil another 6 minutes.

  • 5

    Make the sauce by melting the butter in a pan and adding the sugar. Stir and let it simmer until the sugar slightly darkens in color. Add in the cayenne sauce and stir well. Bring to a simmer. Add the meatballs and stir to coat. Serve with celery.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Need a party snack pick-me-up? Try cheese-stuffed meatballs drenched in spicy buffalo sauce!These spicy bites have a surprise blue cheese center.These meatballs are the perfect thing for your next get together. Why? Because they cover all the bases of what people like to eat at a party. They're meatballs, finger food, buffalo-flavored, stuffed, and everything is in one bite. Those are the 5 most looked for things in party food and this has ALL OF THEM.The thing that makes these chicken meatballs unique is the blue cheese stuffing. This means you don’t need to worry about dipping anything, it's all self-contained. Be careful serving them too hot though, the cheese will burn!These have really spicy and pungent flavors – the perfect dish for watching the game or having some friends over.Be careful though! That cheese inside is hot!

Blue Cheese Stuffed Buffalo Chicken Meatballs

Someone sent me an email yesterday with photos of Buffalo Chicken Meatballs on it. It was one of those general newsletter type things that you subscribe to and usually delete before you read it. But the photo caught me, so I decided to click on it and check out the recipe. It was a typical meatball recipe that includes breadcrumbs so it wasn’t legal to the Specific Carbohydrate Diet, but it gave me the idea of trying to make some kind of Buffalo Chicken Meatballs myself.

I love chicken wings, I’ve eaten lots of Buffalo Chicken Wings in my life, but I hate how messy they are to eat. No matter how neat and discreet you try to be, the sauce still gets all over you. Plus they’re kind of sloppy and saucy pieces are easy to drop on your clothing, furniture, carpet etc. So not only did I think that the idea of Buffalo Chicken Meatballs was super tasty, I thought it would be a much neater eating experience also.

Instead of making a blue cheese dipping sauce, I decided to put the blue cheese inside the meatballs, not only for flavor, but to help keep them moist. I also decided to use ground skinless chicken thighs instead of ground breast meat for the same purpose – flavor and moistness. I’m happy to report that those were good decisions because the meatballs came out so tender and juicy. The minced celery that is mixed into the ground chicken really helps add a little bit or crunch to the texture.

They were, however, quite on the spicy side so I definitely would not recommend these for anyone who still has any kind of colitis symptoms, ulcerations, or inflammation, because I’m sure that the spiciness would aggravate the gut. I used a pound of ground chicken which made about 19 meatballs (about 1 ounce each). If I was making them for a party or crowd, I would definitely double or triple the recipe.

I used a small (I think it was about 1 1/2″) cookie scoop to scoop up some of the ground chicken mixture, then I pushed a finger into it to make some room for the blue cheese stuffing. I put a few small pieces of cheese inside, and then pushed the chicken back into place over the cheese hole. I then grabbed a little bit more of the ground chicken and placed that on top of the cheese hole to make sure it was indeed closed and also to fill out the rest of the round shape. I then pushed it out of the scoop, rolled it around in my hands a little bit to make sure they were round, and then placed them in a baking pan.

While they weren’t exactly the quickest things to make, they were easy and definitely worth the little bit of added labor. I served them with some small celery sticks which are the traditional accompaniment to buffalo chicken wings and really helped to cool down the heat of the hot sauce.

Blue Cheese Stuffed Buffalo Chicken Meatballs
Ingredients
1 pound ground chicken
1 large stalk celery, finely minced
1 1/2 tsp red wine vinegar
1/2 – 1 tsp red chile flakes (depending on how spicy you like things)
1/3 cup almond meal/flour
About 1/3 cup crumbled blue cheese

3 TB butter
3 TB SCD legal hot sauce

Preheat oven 450 F. Combine chicken, celery, vinegar, chile flakes, and almond meal/flour. Form meatballs, placing a few small blue cheese crumbles inside each one (see description above). Place meatballs about an inch apart in a large baking pan. Bake for 10 minutes and then rotate meatballs. Bake for another 10 minutes. While the meatballs are baking, in a medium saucepan over low heat, combine butter and hot sauce. Add the baked meatballs to the sauce in the saucepan and stir to coat. Serve hot/warm with celery sticks.


Blue Cheese Stuffed Buffalo Chicken Meatballs

I have a great love for buffalo wings. I don’t make them often at home because they take a fair amount of effort and aren’t exactly figure friendly. I am always looking for ways to get that great buffalo chicken flavor without having to go to a wing place.

I shared a recipe for Buffalo Chicken Stuffed Hasselback Potatoes on my other site a while back. I had a buddy who saw the recipe and noted my love for buffalo sauce. She emailed me suggesting that I try one of her favorite ways to do buffalo chicken – Blue Cheese Stuffed Buffalo Chicken Meatballs.

I was immediately interested. Her instructions were literally…”make your favorite meatball recipe, stuff the meatballs with blue cheese, cook them and then toss in Frank’s.” So that is exactly what I did.

Let me tell you these babies were fantastic. My husband and I both immediately decided that they would be on our menu rotation quite often. The best part, they were super easy to make. I served them with some veggies and a salad and we had a great dinner that was actually quite healthy.

Give them a try and let me know what you think. These would also be great served as little appetizers – just double your batch and throw them in your slow cooker!


Snack Enhancements

Once these beautiful babies are taking a nap in the crock pot land of goodness you&rsquore free for two hours to do whatever the heck ya want. For example, google clips for the SNL Schweddy Balls skit because that&rsquos all that was going through your mind while making 40 chicken meatballs. But that&rsquos just one example, I mean, you don&rsquot have to do that&hellip

After two hours are up, it&rsquos time to serve up these spheres of culinary bliss. A side dish of blue cheese dressing is always a win. If you&rsquore going all in on blue cheese, you might as well double down. For those you saying, &ldquoHey! Where the veggies at?&rdquo Well, let&rsquos chop up some celery nice and small and sprinkle it all over the plate for the perfect amount of crunch in every buffalo spice bite.

And just like that it&rsquos game time.

May your snacks be as exciting as the Super Bowl without any of the stress.


Blue Cheese Stuffed Buffalo Chicken Meatloaf (Grain-Free, Low Carb + Keto)

For Easter my sis-in-law brought over these buffalo chicken meatballs she found on Pinterest and they were delicious. I was immediately reminded of my favorite goat cheese stuffed meatloaf and inspired to make a buffalo chicken meatloaf.


Blue Cheese-Stuffed Buffalo Chicken Meatballs


I will be totally open about my love for all things buffalo. I am obsessed with buffalo cauliflower, buffalo chicken dip, and of course, (boneless) buffalo wings. My new appetizer addiction: buffalo chicken meatballs stuffed with a perfect nugget of blue cheese! One thing I am not crazy about though, is making a grocery run, so I was super excited to partner with Shipt to create this recipe. Shipt is new to Columbus, and the best way to describe it is like Uber for your groceries. I will whip up something crazy out of my fridge in order to avoid shopping, and this is a perfect solution. I made these tasty meatballs using ingredients from Kroger, which were purchased by a Shipt shopper and then delivered to me. It was heavenly to cut right to the part I love best – cooking (and eating) up a storm. Find the satisfyingly spicy recipe below, followed by some more info about Shipt and how you can try it too.

Blue-Cheese Stuffed Buffalo Chicken Meatballs

1/2 lb. ground chicken
1/2 lb. ground Italian sausage
1/2 c. Panko breadcrumbs
1 egg, beaten
3 T. fresh parsley, chopped
3/4 c. crumbled blue cheese
1/2 c. Frank’s Red Hot Sauce
3 T. melted butter

First, using a spoon and your hands, form the blue cheese into 15 dime-sized balls and set aside. In a large bowl, use your hands to mix together ground chicken, sausage, Panko, egg, and parsley until just combined. Don’t overwork the meat mixture or it will become tough.

Next, pinch off some of the meat mixture and flatten it into a small pancake shape. Place one of the blue cheese balls in the center of the meat mixture, and fold the edges around the cheese, sealing the cheese inside. Don’t let any of the cheese show otherwise it may leak out in the cooking process. This recipe will make around 15 meatballs, each around the size of a half dollar.

Bake the meatballs at 425° for around 20 minutes on a wire rack, until cooked through completely. In a small bowl, mix together the hot sauce and the melted butter. Using a pastry brush, slather hot sauce mixture on each meatball, thoroughly coating the entire surface. Return meatballs to the oven for 5 more minutes to help set the sauce.

To cool your mouth down, dunk these babies in ranch dressing if desired. Enjoy!

GIVEAWAY: I also have a free yearlong trial of Shipt to give away! It’s $99 for the membership normally, so it’s a great deal. You can register to win HERE.


The Sauce

I came up with the recipe a couple of years ago for Super Bowl Sunday. I wanted to make a play on my favorite buffalo sauce from Buffalo Wild Wings, also known as BW3’s. They have this spicy garlic buffalo sauce that I swear I’ve been addicted to for years! Then I thought, “What other way can I eat this sauce, other than on a traditional wing?” And then it came to me…meatballs! I don’t know about you, but for me, there are always meatballs at the Super Bowl parties that I go to. I know I’m not alone. So, meatballs were the way to go! You can eat them on hoogie rolls with some provolone cheese and extra sauce, or you can just eat them individually. It’s totally up to you, I know your choice will be awesome!


Step 1: Prepare mozzarella stuffed meatballs

To begin, preheat oven to 350F. Add ground chicken, egg, almond flour, salt, pepper, oregano, garlic powder, and crushed red pepper to a mixing bowl.

Then, mix to combine thoroughly with a spoon or your hands. With wet hands, roll out 8 meatballs using about 2 tbsp of mixture for each meatball.

Place meatballs on a tray and cut part skim mozzarella into cubes. Stuff each meatball with a piece of mozzarella.

Step 2: Brown stuffed meatballs and bake

Then, heat oil in a cast iron skillet. Place the meatballs in the skillet and cook for about 8 minutes until the meatballs are browned on all sides.

Place cast iron skillet in the oven to bake at 350 for 13 minutes.

Step 3: Add sauce, heat, and serve

Finally, take the meatballs out of the oven and pour the sauce into the cast iron. Heat the sauce and meatballs over medium-low heat until the sauce is warmed through.

Serve meatballs with fresh parmesan cheese on pasta.


Goat Cheese Stuffed Baked Chicken Meatballs

I didn’t think meatballs could get better, but that was until we added creamy goat cheese to the middle of one! These easy baked chicken meatballs come together quickly. When choosing the cheese, goat cheese is an excellent option, but other cheeses will work well. Consider feta, cheddar or mozzarella. If you use a melty cheese (like cheddar or mozzarella), you might want to consider stuffing the cheese into the middle of the meatball and covering it completely with meatball mixture.


Mozzarella-Stuffed Chicken Parm Meatballs

At all times, I have at least 3 varieties of mozzarella in my fridge. Bocconcini, shredded, sliced, mozzarella di bufala… it’s all got its place in my heart and in my meals (especially since I learned how to make my own fresh mozzarella). I could –and would– eat mozzarella in everything, but I try to save it for dishes where it will really shine.

You know, like Mozzarella-Stuffed Chicken Parm Meatballs.

I bought ciliegine (bite sized mozzarella balls) a week or so ago, thinking I would use them in a recipe that never wound up happening. I don’t believe in wasting food, so I had to come up with something quick when I realized that my precious (think Gollum from the Lord of the Rings– I’m serious about my cheese) mozzarella would probably be going bad if I didn’t use it up soon.

The horror. I couldn’t allow it.

It didn’t take me long to come up with meatballs stuffed with mozzarella, but I was thinking I’d make my typical Italian meatballs until my mom requested that I make them using ground chicken or turkey.

Ground chicken, mozzarella cheese, and red sauce? Chicken Parm Meatballs all the way.

Ignore my alien hand smushing this otherwise gorgeous meatball. Focus on that melted mozzarella.

So I made a chicken-based meatball mixture with some Italian herbs and breadcrumbs, stuffed in the mozzarella balls, rolled them in flour, pan fried them, and finished them off in the oven. Then I topped them with warm red sauce and some fresh basil, and served them hot.

They’d also be great over pasta, if you’d like to make a full meal of them! I thought about making some pasta to go with mine, but they got picked off before I could bring the pot of water to a boil.

I also think these would make great appetizers for a party! Two of my favorite apps are mozzarella sticks and cocktail meatballs, and these Mozzarella-Stuffed Chicken Parm Meatballs are like the love child of them both. It doesn’t get much better.