Flavors by Four: Buffalo Chicken Meatball Sliders

It is time for another round of Secret Recipe Club. This month we were assigned Cookin'Mimi. Micha has a lot of great recipes and originally I was thinking about breakfast so I was tempted to try her Breakfast Pot Pie, or the Cinnamon Pecan Biscuit Twists but I ended up picking Buffalo Chicken Meatballs with Blue Cheese Dip. Instead of making them mini and serving them with the dip at a party I made them normal meatball size and served them for dinner as sliders. They were quick and easy to make with very little prep and few ingredients, perfect for a busy weeknight dinner paired with salad and fries.

Ingredients for Meatballs:
1 lb Ground Chicken
1 Cup Panko Breadcrumbs
1/4 Cup Buffalo Wing Sauce
1 Large Beaten Egg
2 Cloves of Garlic - Minced
1 Tsp Salt
1/4 Tsp Pepper
1 Tsp Onion Powder

Slider Rolls
Romaine Lettuce
1/3 Cup Buffalo Wing Sauce

Ingredients for Blue Cheese Sauce:
1/2 Sour Cream
1/2 Mayo
1/2 Cup Blue Cheese Crumbles
Big Pinch of Salt

Preheat the oven to 350 F. In a large bowl combine the ground chicken, panko, garlic, beaten egg, buffalo sauce, salt, pepper and onion powder. Using your hands gently mix all of the ingredients together.

Form into medium sized balls which you will get about 9. Place them on a baking tray that has an rim.Bake 30-35 minutes depending on the size of the meatball. They should look slightly browned with a bit of a crust. The internal temp should be about 165 F.

While the meatballs are baking you can make the blue cheese sauce. In a medium sized bowl, combine all the ingredients together. Use the back of your spoon to mush some of the large blue cheese crumbles. If you are putting the sauce out as a dip you can make it a little thinner by adding a Tsp or two of milk.

Allow them to cool for a few minutes then toss them in the remaining buffalo wing sauce.

If you are serving them as a slider, place them on a roll that has the blue cheese sauce slathered on the inside and a piece of nice crispy romaine lettuce.