Buffalo Chicken Meatball Poppers Recipe - Better than Buffalo Wings

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I have a 'thing' for meatballs, you could even call it love.  I adore them for so many reasons.  Meatballs are limitless, any meat, or no meat.  Any flavor, any style.  Serve them for dinner, game day appetizer, fancy them up for a cocktail party.  There are absolutely no boundaries or rules with meatballs, okay perhaps one rule...
They should be somewhat round.

I got the coolest gift from +Chad (my amazing husband) for Christmas.  Mind you, all I 'asked for' was a rosemary plant.  He knocked this one out of the park.  He bought me a manual food grinder.  I kind of looked at it funny at first (it had pictures of pasta on it).  I guess it makes pasta too.  Who knew?

I have been grinding my own meat for about a month and am addicted.

I had to try some new meatball recipes with my new found love.  These buffalo chicken meatball poppers are crazy good!!  The flavors are built to taste like chicken sausage and buffalo wings.  The sauce is a must, it really takes these over the top.  You are going to love them. Perfect for your Super Bowl Party of for dinner served over a bed of rice.  No matter how you eat them you are going to be crazy for them!!!

With love from our table to yours!!

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Buffalo Chicken Meatball Poppers
makes 90 (1 tablespoon) meatball poppers

1 lb ground chicken breast
½ cups Italian breadcrumbs
1 teaspoon crushed red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon poultry seasoning
½ teaspoon ground coriander
1 teaspoon garlic powder
½ teaspoon ground fennel seed
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper (fine grind)
1 large egg, lightly beaten
2 tablespoons milk
2 tablespoons buffalo hot sauce

Wing Sauce
1 cup Frank’s buffalo sauce
8 tablespoons (1 stick) unsalted butter
6 tablespoons honey

Preheat oven to 350°.  Prepare 2 baking sheets by lining with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.    Using a 1 tablespoon scoop, scoop out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.  TIP:  If you lightly wet your hands the meatballs will form better and crack less.  Bake for 20-25 minutes (for 2 trays).

While meatballs are baking, prepare wing sauce.  In a medium saucepan over medium heat combine all ingredients.  Stir to combine cook until ingredient come together.  About 5 minutes.

Remove meatballs from oven and transfer to sauce and serve.

Click here for a printable version of this recipe - The Slow Roasted Italian.com