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a plain bowl of small cooked chicken meatballs coated in orange-red Buffalo sauce with a few small blue-cheese crumbles on top, with no celery sticks, ranch dressing, toothpicks or herb garnish
Rachel Kim

Crockpot Buffalo Chicken Meatballs

Squeeze the grated zucchini before mixing it into the chicken, or the meatballs will spread while they bake. It keeps the center moist without calling for a packet of ranch seasoning. The Buffalo sauce stays sharp, with butter rounding the heat and a measured amount of blue cheese added at serving. Keep the cheese out of the slow cooker so it remains in small creamy pieces instead of disappearing into the sauce. These are party meatballs rather than a full chicken dinner, so make them small, leave the sauce clinging to their sides and keep a spoon in the bowl for the last few.
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Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken that includes dark meat
  • 1/2 cup finely grated zucchini measured after squeezing very dry
  • 1/2 cup plain panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 tsp onion powder
  • 1/4 tsp celery seed
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1/2 cup cayenne-pepper hot sauce
  • 1/2 cup low-sodium chicken broth
  • 4 tbsp unsalted butter divided
  • 1 tsp packed brown sugar
  • 1 1/2 tsp cornstarch
  • 1 tbsp cold water for slurry
  • 2 oz blue cheese crumbled

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then gently mix with chicken, squeezed zucchini, egg, onion powder, celery seed, salt and pepper. Form 24 equal meatballs.
  2. Bake for 16 to 20 minutes until the centers reach 165°F. Meanwhile, warm hot sauce, broth, 3 tablespoons butter and brown sugar in a saucepan until the butter melts and the sauce steams.
  3. Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently through the sauce once.
  4. Whisk cornstarch with slurry water and stir into the sauce. Cover on HIGH for 15 minutes until lightly thickened, then turn off the cooker and stir in remaining butter; verify the meatballs remain at least 165°F.
  5. Spoon into a serving bowl and scatter the measured blue cheese over the meatballs. Serve about 3 meatballs per appetizer portion while hot.