Are you tired of the same old greasy wing bucket? These buffalo chicken meatballs have a hidden zest that make them irresistible.
For my family, weekends are all about hanging with great friends, usually watching some kind of sporting event while eating good food!
When I think of party food fixings, my first thought is “Dude Food.” It needs to be party-friendly because, let’s face it, it’s going to be enjoyed by folks parked in front of the television or while standing around on the back porch, which means it should be simple and enjoyed with either your fingers, a toothpick, or a fork.
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My fella’s favorite football food: Buffalo Chicken Wings. The spicier, the better, too. So I decided to turn his go-to game-day food into a party favorite that can be kept warm in the crockpot for hours so you don’t have to worry about reheating during breaks.
Simple and spicy = Mom Touchdown!
- 2 pounds ground chicken
- 8 ounces blue cheese crumbles
- 2 teaspoons garlic powder
- 1 teaspoon creole seasoning (or favorite all-purpose seasoning)
- 2 cups Buffalo sauce
- Coat crockpot with cooking spray or line the bottom with parchment paper or aluminum foil.
- In a large bowl, combine the chicken, blue cheese, garlic, and creole seasoning until thoroughly mixed.
- Begin rolling the meat mix into balls about 1½ inches in diameter (a little smaller than golf balls), and place the meatballs at the bottom of the crockpot. Continue rolling and stacking them until all the meatballs are formed. Pour Buffalo sauce over the meatballs, and cover.
- Cook on low for 4 to 5 hours. Halfway through, about 2½ hours in, stir the meatballs to distribute the sauce and cook evenly. After 4 hours, check for doneness. A meat thermometer inserted in the center of a meatball should read 165F.