- 36
- 45 mins
- 225 mins
Ingredients
- 2 lb ground chicken
- 1 cup Progresso™ panko crispy bread crumbs
- 3/4 cup finely chopped celery
- 3/4 cup Frank's™ Red Hot™ Buffalo wings sauce
- 1/2 cup finely chopped onion
- 2 eggs
- 3 cloves garlic, finely chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/4 cup butter, melted
- 1 cup blue cheese dressing
Preparation
Step 1
In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
Serve with blue cheese dressing as a dip.