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Slow Cooker Buffalo Chicken Meatballs
The extra-healthy but delicious Buffalo Chicken Meatballs are a great addition to your next game day or holiday appetizer. They are prepared with ground chicken, buffalo sauce, and ground flaxseeds. It is entirely gluten-free when prepared according to the recipe’s instructions.
Buffalo meatballs have long been a popular appetizer, but they are typically prepared with beef. By using ground chicken, this recipe becomes healthier and more similar to chicken wings, which are a crowd favorite. These can simmer for hours to absorb all the taste of the chicken mixture if you make them in a crockpot.
This makes a delicious and hassle-free dinner in addition to being a simple and wonderful appetizer for a gathering. It can be served with mashed potatoes on the side or over pasta.
Many people associate pasta with meatballs when they think of them. However, it is believed that the first meatballs were prepared as a full dish in China during the Qin Dynasty, which ruled from 221 BC to 206 BC.
The Romans enjoyed it as well during the first century, according to legend. However, the first known meatball recipe dates back to 1200 and was created in medieval Persia using leftover lamb and other meat.
How to serve:
Whether you make them in a crockpot or in the stove, these juicy buffalo chicken meatballs are yummy. Try one of these serving ideas or feel free to share one of your own in the comments below.
- These delicious buffalo chicken meatballs go great with blue cheese dressing.
- If you do not like blue cheese, try a different kind like ranch dressing.
- Serve on a plate with carrot sticks and celery sticks with extra buffalo sauce for a decorative appetizer tray.
- To make your own buffalo sauce, add storebought hot sauce to 1/4 cup of butter and simmer on low in a small saucepan until the butter is melted. Or you can follow this easy step-by-step Buffalo sauce recipe.
- Plate these and stick toothpicks in them for easy handling.
Ingredients
- 1 large egg (beaten)
- 2 pounds ground chicken (or ground turkey)
- 2/3 cup ground flaxseeds (or seasoned breadcrumbs)
- 2 tablespoons canola oil (or olive oil – plus more for the frying pan)
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 1 2/3 cups buffalo sauce
Instructions
- In a large bowl, combine the beaten egg with the ground chicken, ground flaxseeds, oil, garlic powder, onion powder, paprika, and salt. Stir with a rubber spatula until fully combined.
- Roll the meat mixture into balls or use a cookie scoop to spoon 1 1/2 – 2 tablespoons of meatball mixture on a large plate covered with parchment paper. Set aside.
- Place half of the buffalo sauce on the bottom of a large dutch oven or slow cooker.
- Heat a large non-stick skillet with a few. tablespoons of canola or olive oil over medium heat. Lightly brown the meatballs, about 1-2 minutes on each side, work in batches, and do not overcrowd the pan.
- Transfer each batch of browned meatballs into the prepared Dutch oven or slow cooker. Pour the remaining buffalo sauce over the meatballs.
- Cover and cook on low in the slow cooker for 6-7 hours or high for 4-5 hours. Or simmer over medium-low heat on the stove until the sauce thickens about 35-40 minutes.
- Garnish with fresh chopped parsley and serve.
