Buffalo Chicken Meatballs

Bravo Blend - Beef Jerky Spread

Pair With

Vintner’s Select


**Recipe from Evolving Table**

Buffalo Chicken Meatballs

This flavorful recipe is the perfect match for highly aromatic wines with good acidity and body that will stand up to the flavors of the food.

Vintner’s Select:  The crisp acidity and soft floral aromatics of the wine complement the flavors in the blue cheese and cut through the spicy kick of the meatball.

Traminette:  The slight sweetness and honeyed finish of Traminette helps to temper the heat of the meatball while the acidity and bold flavors of the wine stand up to the spicy flavors of the meatball.


Buffalo Sauce:

  • ½ cup hot sauce Frank’s RedHot, original
  • 6 Tbsp. butter melted
  • 1 clove garlic crushed
  • ¼ tsp. salt to taste

Chicken Meatballs:

  • 1 lb. ground chicken 93/7
  • 1 egg whisked
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper optional
  • ½ cup Panko breadcrumbs gluten-free
  • Ranch or Blue Cheese dressing optional
  • Green onions finely chopped, optional


    Buffalo Sauce:
    1. In a medium-sized bowl combine hot sauce, butter, garlic, and ¼ teaspoon salt. Whisk until smooth.

    Chicken Meatballs: 

    1. Add chicken, egg, ½ teaspoon salt, cayenne pepper, and Panko breadcrumbs to a large bowl. Mix by hand until all ingredients are well incorporated.
    2. Roll chicken mixture into 2-tablespoon sized balls to form meatballs.
    3. Add half of the buffalo sauce into a 6-quart slow cooker.
    4. Next, place meatballs in a single layer on the bottom of the slow cooker.
    5. Lastly, pour remaining buffalo sauce over the meatballs.
    6. Turn slow cooker on High for 3-4 hours or Low for 4-6 hours. Stir meatballs and sauce during the last 30-60 minutes to prevent burning.
    7. Turn off heat and let meatballs and sauce set for at least 20 minutes before serving.*
    8. Serve buffalo chicken meatballs with a sprinkle of green onions, a drizzle of ranch or blue cheese dressing.