Crock Pot Buffalo Chicken Meatballs

• Meat

  • 1 2 pounds ground chicken [see note 1

• Produce

  • 20 Carrot
  • 20 Celery sticks [see note 4
  • 1 tsp Garlic powder
  • 4 Green onions, thin
  • 1 tsp Onion powder
  • 1 Parsley, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 4 cup hot sauce [see note 3
  • 1/2 cup Blue cheese dressing [see note 5] - plus more, chunky

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 2 cup panko bread crumbs [see note 2

• Dairy

  • 1/2 stick Butter

Found on kitchendreaming.com

Description

Ingredients

• 1-1/2 pounds ground chicken [See Note 1]
• ½ cup panko bread crumbs [See Note 2]
• 1 large egg, slightly beaten
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 4 green onions, sliced thin
• ¾ cup hot sauce [See Note 3]
• ½ stick (4 tbsp) butter
• 20 celery sticks [See Note 4]
• 20 carrot sticks {see Note 4]
• ½ cup chunky blue cheese dressing [See Note 5] - plus more for serving
• fresh parsley for garnish

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside
• In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder, green onions, salt, and pepper. Mix until well combined. With a small scoop or your hands, roll the mixture into 1-inch meatballs, forming about 40 meatballs.
• Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
• While the meatballs are in the oven, add the butter and hot sauce into the crock pot to melt; then whisk together.
• Remove the meatballs from the oven and place into the slow cooker and gently toss to combine with the sauce. Cover and cook on low heat for 2 hours.
• To serve: Either insert a carrot or celery sticks into the meatballs for serving or serve them with the carrots and celery on the side allowing guests to chose their stick for an interactive appetizer.