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Stuffed Buffalo Chicken Meatballs with Cheesy Ranch Centers – Regular and Super Hot

  • Author: The Kitchen Whisperer

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Ingredients

Perfectly Hot Buffalo Chicken Meatballs

  • 1 lb ground chicken
  • 1 XL egg
  • 2 Tbl dried onions
  • 2 tsp chives, minced
  • 1 1/2 cups grated sharp cheddar
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 cup Panko (regular or gluten free)
  • 8 ounces softened cream cheese
  • 1 1/2 Tbl Buttermilk Ranch Seasoning
  • 23 Tbl Olive oil

Buffalo Chicken Death Balls

  • 1 lb ground chicken
  • 1 XL egg
  • 2 Tbl dried onions
  • 2 tsp chives, minced
  • 1 1/2 cups grated jalapeno cheese
  • 1/2 cup Frank’s XTRA HOT Cayenne Pepper Sauce
  • 2 Tbl Habanero hot sauce
  • 1/2 cup plus 2 Tbl Panko (regular or gluten free)
  • 8 ounces softened cream cheese
  • 1 1/2 Tbl Buttermilk Ranch Seasoning
  • 1 tsp red pepper flakes
  • 23 Tbl Olive oil

Instructions

Perfectly Hot Buffalo Chicken Meatballs

  1. Preheat oven to 350F with the rack in the middle.
  2. Line a baking sheet with parchment; set aside.
  3. In a bowl add in the chicken, egg, onions, chives, 1 cup cheddar, red hot and panko.
  4. Gently mix the ingredients together just until combined. Don’t over mix.
  5. In a separate bowl, mix together the cream cheese, 1/2 cup of cheddar and ranch seasoning.
  6. Divide the mixture into quarters, then divide each quarter into 4 balls
  7. Grab one of the balls and flatten into a round pancake.
  8. Take a heaping Tbl of the cheesy ranch filling and place in the center.
  9. Press the sides of the meat up and around the cheese mixture sealing it snuggly inside.
  10. Repeat until all of the meat mixture is used up. Eyeball the cheese mixture as you may want to add more or less as you go on.
  11. In a large skillet over medium heat add in the olive oil.
  12. Add the meatballs to the pan however don’t crowd.
  13. Cook ~3 minutes on each side browning evenly.
  14. Place the browned meatballs onto the baking sheet and pop in the oven.
  15. Bake for 18-20 minutes or until the temp reaches 165F.
  16. Serve with celery, carrots and ranch dressing.

Buffalo Chicken Death Balls

  1. Preheat oven to 350F with the rack in the middle.
  2. Line a baking sheet with parchment; set aside.
  3. In a bowl add in the chicken, egg, onions, chives, 1 cup jalapeno cheese, Cayenne Pepper Sauce, Habernero hot sauce and panko.
  4. Gently mix the ingredients together just until combined. Don’t over mix.
  5. In a separate bowl, mix together the cream cheese, 1/2 cup of jalapeno cheese, red pepper flakes and ranch seasoning.
  6. Divide the mixture into quarters, then divide each quarter into 4 balls
  7. Grab one of the balls and flatten into a round pancake.
  8. Take a heaping Tbl of the cheesy ranch filling and place in the center.
  9. Press the sides of the meat up and around the cheese mixture sealing it snuggly inside.
  10. Repeat until all of the meat mixture is used up. Eyeball th
  11. e cheese mixture as you may want to add more or less as you go on.
  12. In a large skillet over medium heat add in the olive oil.
  13. Add the meatballs to the pan however don’t crowd.
  14. Cook ~3 minutes on each side browning evenly.
  15. Place the browned meatballs onto the baking sheet and pop in the oven.
  16. Bake for 18-20 minutes or until the temp reaches 165F.
  17. Serve with celery, carrots and ranch dressing.
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