Crockpot Buffalo Chicken Meatballs with Blue Cheese Dressing

• Meat

  • 3/4 cup Frank's buffalo wing sauce
  • 1 lb Ground chicken

• Produce

  • 1/2 tsp Garlic powder
  • 2 Green onions
  • 1/2 tsp Onion powder

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Blue cheese dressing

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Bread & Baked Goods

  • 3/4 cup Panko breadcrumbs

Found on jocooks.com

Description

Ingredients

• 1 pound ground chicken
• ¾ cup Panko breadcrumbs
• 1 large egg
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 green onions, thinly sliced
• salt and freshly ground black pepper, to taste
• ¾ cup Franks buffalo wing sauce
• ¼ cup blue cheese dressing

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 24 meatballs.
• Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
• Place meatballs into your crockpot. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
• Serve immediately, drizzled with blue cheese dressing, if desired.

Nutrition