Difficulty: Intermediate
Apps & Sides
Smoked Buffalo Chicken Meatballs
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Intermediate
Looking for something a little different for an appetizer? These Smoked Buffalo Chicken Meatballs have tons of flavor and spice with Colden's Freakin' Greek Rub, Chef Greg's 4 Letter Rub, and some spicy hot sauce to finish them off. The final result is completely delicious.
Instructions
- Step 1: Preheat recteq to 400ºF with a cast iron skillet.
- Step 2: Add the minced onion and celery to the cast iron skillet and allow to sweat for 4-5 minutes until the vegetables are soft and excess moisture is cooked away. Remove vegetables and allow to cool completely.
- Step 3: In a large bowl, combine all the ingredients and mix well. Place the mixture in the fridge and allow to chill well for about 60 minutes.
- Step 4: Spray a baking sheet with non-stick spray and then shape the meat into golf ball sized balls.
- Step 5: Add to the recteq and cook for about 30-35 minutes or until 165ªF internal temperature is reached. Optionally, brush with additional buffalo wing sauce during the last few minutes or toss in your favorite wing sauce for extra heat.
Ingredients
Serving Sizes
Ingredients
- 1 pound(s) Ground Chicken
- 1/2 cup(s) Celery, minced
- 1/2 cup(s) Onion, minced
- 1/2 tablespoon(s) Chef Greg's 4 Letter Rub
- 1/2 tablespoon(s) Colden's Freakin' Greek Rub
- 1 tablespoon(s) Ranch Seasoning
- 1 ounce(s) Buffalo Wing Sauce
- 1 ounce(s) Ranch Dressing
- 1 each Egg(s)
- 1/2 cup(s) Bread Crumbs
Sauce
- 1 cup(s) Buffalo Wing Sauce
Tools Needed
- Knife
- Cutting Board
- Cast Iron Skillet
- Mixing Bowl
- Wire Whisk
- Metal Baking Sheet
- Step 1: Preheat recteq to 400ºF with a cast iron skillet.
- Step 2: Add the minced onion and celery to the cast iron skillet and allow to sweat for 4-5 minutes until the vegetables are soft and excess moisture is cooked away. Remove vegetables and allow to cool completely.
- Step 3: In a large bowl, combine all the ingredients and mix well. Place the mixture in the fridge and allow to chill well for about 60 minutes.
- Step 4: Spray a baking sheet with non-stick spray and then shape the meat into golf ball sized balls.
- Step 5: Add to the recteq and cook for about 30-35 minutes or until 165ªF internal temperature is reached. Optionally, brush with additional buffalo wing sauce during the last few minutes or toss in your favorite wing sauce for extra heat.
Chef Pairings
These Smoked Buffalo Chicken Meatballs make a sensational appetizer or pile up the spicy goodness on a sandwich roll for a tasty meatball sub.