Every time I am digging through the Think Tasty archives, it’s a walk down memory lane. Although I knew that this recipe was older, I didn’t realize it was from so long ago. When I created this recipe, my husband and I were still newlyweds with a recently blended family. Crazy how time flies!
From the wayback time machine
To learn more about this recipe, originally published in September 2008, keep reading.
What does it mean when:
- nachos are considered an excellent dinner?
- dinner consists of finger foods (or at the most, foods that can be eaten using only a toothpick)?
- the dining room for Sunday dinner is actually the living room?
It must be football season.
Yes, the NFL season has returned. As we live in New England, we are hearty fans of the Patriots, with or without Tom Brady. (To be noted, my husband is a Ravens fan, but I love him anyway.) So, the other Sunday, we made a dinner of munchies. As it was only my husband and I, we didn’t need to have a large menu. However, as we are foodies, heating a prepackaged, frozen appetizer doesn’t work for our menu. So, we decided to make a queso dip, stuffed mushrooms, and meatballs.
When we were deciding on our menu for our trip to the grocery store, I knew that I didn’t want regular meatballs. Actually, I had been contemplating buffalo fingers but didn’t feel like eating fried food. So, to feed that craving without adding oil, I decided to create Buffalo Chicken Meatballs. The meatballs were a hit! I know there were only two of us dining, however, my husband ate most of the batch, so they must have been fairly decent!
A note on the meatballs
Having made homemade chicken tenders, I can assure you that the meatballs were much easier to make (and much easier to clean up from) than tenders. Stuffed with blue cheese and served with buffalo wing sauce as a dip, these meatballs were the perfect accompaniment for a Patriots game (or whatever team you follow). Ready in about 35 minutes from start to finish, these make a fairly quick and very tasty addition to any gathering.
Buffalo and Blue Cheese Meatballs
- 1 pound ground chicken
- 2 garlic cloves minced
- 1 egg white
- 1/2 cup bread crumbs
- 1 teaspoon garlic powder
- salt and pepper
- 1/4 pound blue cheese divided into 16 pieces
- Buffalo sauce
Preheat oven to 400°F.
Combine chicken, garlic, egg white, bread crumbs, garlic powder, salt, and pepper.
Mix well, using your hands.
Divide mixture into 16 portions.
Take 1 portion, and form into a ball.
Take a small piece of blue cheese, press it into the center of the meatball, and firmly reshape meatball.
Place on cookie sheet. Repeat with remaining meatballs.
Bake for 15 minutes.
Transfer meatballs to a small saucepan.
Top with buffalo sauce, and simmer on low heat for 5 minutes.