- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
For the Final Four games I whipped up some meatballs, Buffalo style. The sauce is butter, hot sauce and blue cheese crumbles. It warms on the stove for about 3 or 4 minutes.
One pound of ground chicken made 16 meatballs. The meat mixture is ground chicken, panko, celery, garlic, egg, green onion, onion powder, hi-temp blue cheese and 1/2 of the Buffalo sauce. So pretty much all the flavors you expect is in the meatballs. I did chill them for a couple of hours before cooking.
The magic number is 160Β° internal and these took maybe 20 minutes to cook indirect, I went with apple flavor wood so the blue cheese flavor would still come through. Having blue cheese in the sauce is tasty, but hi-temp blue cheese is a knock-out.
Served up with more of the sauce and some celery sticks.
One pound of ground chicken made 16 meatballs. The meat mixture is ground chicken, panko, celery, garlic, egg, green onion, onion powder, hi-temp blue cheese and 1/2 of the Buffalo sauce. So pretty much all the flavors you expect is in the meatballs. I did chill them for a couple of hours before cooking.
The magic number is 160Β° internal and these took maybe 20 minutes to cook indirect, I went with apple flavor wood so the blue cheese flavor would still come through. Having blue cheese in the sauce is tasty, but hi-temp blue cheese is a knock-out.
Served up with more of the sauce and some celery sticks.