Crockpot Buffalo Chicken Meatballs
Serves 6
20 mins prep
180 mins cook
200 mins total
Serve over rice with a side of beer bread. Or present them as a fun appetizer for your next game night!
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Crockpot
1. Add the chicken, panko, parmesan, onion powder, and garlic powder, to a bowl. Season with salt. Mix to combine. Roll the meat into tablespoon-size balls and place in the crockpot. Pour over the hot sauce and 1/4 cup water. Add the butter. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
2. Crank the heat on the slow cooker to high. Stir in the cream cheese, and cheddar cheese. Add the broccoli. Cover and cook for 15 minutes, or until the sauce is creamy.
3. Serve the meatballs, broccoli, and sauce over rice and topped with green onions, cilantro, and ranch. Or skip the broccoli and serve as an appetizer!
Stove
1. Add the chicken, panko, parmesan, onion powder, and garlic powder, to a bowl. Season with salt. Mix to combine. Roll the meat into tablespoon-size balls and place in a skillet with high sides. Pour over the hot sauce and 1/4 cup water. Add the butter. Turn the burner to medium. Partially cover the skillet and cook, stirring around the halfway point, 15-20 minutes, until the meatballs are cooked through.
2. Stir in the cheddar and cream cheese, then add the broccoli. Cook for 10 minutes, or until the sauce is creamy.
3. Serve the meatballs, broccoli, and sauce over rice and topped with green onions, cilantro, and ranch. Or skip the broccoli and serve as an appetizer!
