Buffalo Chicken & Blue Cheese Stuffed Meatballs

Buffalo Chicken & Blue Cheese Stuffed Meatballs served at the 2016 Say Cheese Wine Trail.
Buffalo Chicken & Blue Cheese Stuffed Meatballs served at the 2016 Say Cheese Wine Trail.

Best paired with Adam Puchta Adam’s Choice

For the meatballs:

  • 1 pound lean ground chicken
  • 1/2 pound ground pork
  • 3 green onions, thinly sliced
  • 1/3 cup panko bread crumbs
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 cup Frank’s Buffalo Wing Sauce
  • 6 ounces blue cheese crumbles

Pre-heat oven to 400°F; line baking sheet with parchment paper. In a large bowl mix together bread crumbs, spices, green onions and egg. Add the ground chicken and ground pork; using your hands mix everything together (if the mixture is too wet, add more bread crumbs). Scoop into bite-size meatballs and stuff with a pinch of blue cheese crumbles. Place meatballs on baking sheet and bake for 10 minutes or until they are browned. Place browned meatballs into a slow cooker and toss with Frank’s Buffalo Wing Sauce. Set slow cooker on low and heat for one hour.

 

Blue Cheese Dipping Sauce:

  • 1/2 cup plain non-fat Greek yogurt
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 3-5 dashes of hot sauce
  • 2 Tablespoons crumbled blue cheese

In a blender add all of the ingredients; blend until smooth. Pour into a serving bowl and serve alongside the meatballs.