Crockpot Buffalo Chicken Meatballs (Printable Version)
# What You'll Need:
→ Chicken Meatball Mixture
01 -
500 g ground chicken
02 -
70 g panko breadcrumbs
03 -
1 large egg, lightly beaten
04 -
40 g freshly grated Parmesan cheese
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon smoked paprika
→ Buffalo Sauce & Finishing
08 -
240 ml prepared buffalo wing sauce
09 -
60 ml ranch dressing, for serving
10 -
2 medium carrots, cut into sticks, for serving
11 -
2 stalks celery, cut into sticks, for serving
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper or foil lightly coated with nonstick spray.
02 -
In a large bowl, combine ground chicken, panko breadcrumbs, egg, Parmesan, garlic powder, onion powder, and smoked paprika. Mix gently until evenly combined, avoiding overmixing.
03 -
With damp hands or using a scoop, shape mixture into 2.5 cm balls and arrange them on the prepared baking sheet.
04 -
Bake on the center rack for 8 minutes to set the shape, but do not fully cook. Meatballs finish cooking in the slow cooker.
05 -
Move the partially cooked meatballs into the slow cooker insert. Take care, as they may be hot.
06 -
Pour buffalo wing sauce evenly over the meatballs and gently stir to coat all surfaces.
07 -
Cover and set the slow cooker to LOW. Cook meatballs in sauce for 2 hours, until fully cooked and infused with flavor.
08 -
Arrange meatballs on a platter or serve directly from the slow cooker. Accompany with ranch dressing, carrot sticks, and celery sticks.
# Helpful Notes:
01 -
Evenly sized meatballs ensure uniform cooking; using a small scoop is effective.
02 -
A brief bake before slow cooking helps maintain each meatball's shape and improves texture.
03 -
For alternative preparation, fully bake meatballs at 200°C for 25 minutes, then coat in sauce and bake for an additional 5 minutes.
04 -
Buffalo chicken meatballs can be served as an appetizer or used as a protein topping for salads or in sandwiches.
05 -
Store leftovers in an airtight container under refrigeration for up to 7 days or freeze for up to 3 months.