When I gushed about how much I love buffalo wings it was no joke. And for me, it’s all about the wings, meaning I’m often left with a neat pile of celery and carrot sticks and a cup of blue cheese dressing. It’s not that I dislike a good snack of veggies and dip, it’s just that in buffalo wing eating mode I’m simply not willing to sacrifice any room in my stomach for something that isn’t straight up buffalo wing. Today’s dish forces those cool complements into every bite and don’t worry, I’m okay with it and I’m sure you will be too. Without the addition of veggies and cheese, these meatballs would be dense, dry and probably a bit flavorless. Instead I share with you something tangy, tender and savory. So dig in and enjoy ALL the flavors of classic buffalo wing eating in one bite.
1 lb ground chicken
1 carrot, finely diced
1 stalk celery, finely diced
2 green onions, finely diced
1 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
1/4 cup blue cheese crumbles
1/2 cup hot sauce (such as Frank’s Red Hot), plus extra for dipping
1/2 cup water
Thoroughly combine all ingredients aside from hot sauce and water in a large bowl. Form into balls and place in the inner pot of your rice cooker.
Whisk together hot sauce and water and pour over meatballs. Cook on White Rice.
When your rice cooker beeps your meatballs are ready. If desired, serve with extra sauce for dipping.
Over to You
What’s your version of a chicken meatball? Share and inspire us!