Simple Way to Prepare Eric Ripert Slow cooker Buffalo Chicken Meatballs

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, slow cooker buffalo chicken meatballs. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Slow cooker Buffalo Chicken Meatballs is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Slow cooker Buffalo Chicken Meatballs is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have slow cooker buffalo chicken meatballs using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Slow cooker Buffalo Chicken Meatballs:

1. Take 2 lbs ground chicken (I used partially frozen chicken breast and ground it in the food processor.)
2. Make ready 1 cup panko bread crumbs
3. Make ready 3/4 cup finely chopped celery
4. Take 3/4 cup Franks Buffalo wing sauce
5. Make ready 1/2 cup finely chopped onion
6. Get 2 eggs
7. Make ready 3 cloves finely minced garlic
8. Get 1 teaspoon salt
9. Make ready 1 teaspoon celery salt
10. Get 1/2 teaspoon pepper
11. Take 2 tablespoons vegetable oil
12. Take 1/4 cup melted butter
13. Take blue cheese dressing and ranch dressing for dipping

Instructions to make Slow cooker Buffalo Chicken Meatballs:

1. In a large bowl, mix chicken, bread crumbs, celery, 1/4 cup sauce, onion, eggs, garlic, salts and pepper. Mix to combine. Use wet hands (I prefer to use gloves) shape mixture into 1 1/2 inch balls. Makes about 30. - Refrigerate for 15-20 minutes to firm up for frying.
2. In large skillet, heat oil over medium high heat. Add 1/2 the meatballs; cook about 5 minutes until golden brown on all sides. Remove and place in 4 quart crockpot. Cook remaining meatballs and place in crockpot. Pour 1/4 cup sauce over all. Cover and cook on low for 3 hrs or until 165 degrees.
3. In small bowl combine melted butter and remaining sauce with whisk. Drizzle over meatballs. Toss gently to coat.
4. Serve with additional celery and dips.

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