January 28, 2014

Buffalo Chicken Dippin' Balls with Spicy Cheddar Sauce

Super Bowl Sunday is quickly approaching!  While I am a die-hard Eagles fan, I do happen to have a soft spot for Peyton Manning.  Who do you think will win?

My little 9-year-old sous chef told me that she is really excited to watch the Super Bowl with us.  Her reasoning?  "We get to eat really good food ...in the living room while we watch TV!"  If you happen to be one of those people who are just as excited about the food as the game, I'll be sharing some of my favorite super bowl eats with you in a couple of days.  In the meantime, I wanted to highlight these delectable treats that we'll be indulging in for the big game.  These buffalo chicken dippin' balls are delightfully crispy on the outside and deliciously buffalo-y (that's a word, right?) on the inside.  The easy homemade spicy cheddar cheese sauce just puts them over the top.  I could seriously dip anything into the sauce and be in heaven!  

Go Broncos! 

Yields 16 medium-sized chicken meatballs

  • 2 c cooked chicken, finely minced 
  • 1 celery stalk, diced 
  • 3 tbsp hot sauce 
  • 2 tbsp butter, softened 
  • 2 oz cream cheese, softened 
  • 2 tbsp cooking oil, or as needed for frying 
  • 1 large egg, beaten
  • 1 c breadcrumbs 
  • Salt, to taste
  • Pepper, to taste 

Spicy Cheddar Sauce

  • 1/2 tbsp butter
  • 1/2 tbsp all-purpose flour
  • 1/2 c heavy cream 
  • 1 c shredded cheddar cheese 
  • 2 tsp hot sauce 
  • Salt, to taste
  • Pepper, to taste 


In a large bowl, combine the chicken, celery, hot sauce, butter and cream cheese.  Season with salt and pepper.  Form meatballs by gently squeezing the mixture together in your hands.  Do not roll the mixture in your hands.  Place the chicken meatballs in the freezer to allow them to firm up while making the cheese sauce.

Make the cheese sauce.  In a small sauce pan, melt the butter over medium heat.  Once the butter has melted, whisk in the flour and continue to cook for 1 minute.  Pour in the heavy cream, cheddar cheese and hot sauce.  Continue to cook and stir until the sauce is smooth and thickened.  Season with salt and pepper, to taste.  Turn down the heat to low and keep the sauce warm, stirring occasionally.  

Heat the cooking oil a large skillet over medium heat.  Remove the chicken meatballs from the freezer.  Coat in egg, allowing the excess to drip off.  Dredge in breadcrumbs.  Fry on all sides, until golden brown.  Remove and drain on paper towels.  

Serve the buffalo chicken meatballs with the spicy cheese sauce, carrots, celery, chips, etc.


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