One of my favorite things to do is to try out new recipes. I personally enjoy browsing Pinterest for something that looks delicious and then seeing what happens. Today I thought I’d share a recipe for Slow Cooker Buffalo Chicken Meatballs that I pinned on one of my recipe boards. This recipe comes form Brooke at Tablespoon and is delish! You have to guesstimate some of the proportions, but the photo below definitely helps. Don’t be afraid to edit until you feel it’s delectable.
Lineup! This is a team you want on your roster – ground chicken, panko bread crumbs, green onions, celery salt, onion powder, buffalo sauce and an egg.
Pop everything into a big bowl, except the Buffalo sauce. Mix it together with a fork, or if you’re feeling feisty, get right in there and mix it up with your hands.
Now roll that meat mixture into one-inch meatballs. Press them firmly to give a nice, round shape to each one.
Place the meatballs on a parchment-lined baking sheet for a quick bit of par baking. That means we’re just gonna give them a pre-bake to make sure they stay all nice and shaped once they’re stuck in the slow cooker. Don’t worry; this part doesn’t take more than 7 minutes.
Pour those meatballs into a four-quart slow cooker and get ready to slather them in sauce.
Not just a little drizzle…
We’re aiming for a full-blown slathering here. I poured an entire bottle of Buffalo sauce on top and it was about right.
Cover and cook on low for about two hours, then pull those meatballs out of your slow cooker and serve them with a side of blue cheese dressing … or if you’re like us, just drench them completely with a hefty drizzle.
Then grab a fork and go! go! go!
Get in the game – it’s time to eat!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!