Blue Cheese-Stuffed Buffalo Chicken Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • ½ lb. ground chicken
  • ½ lb. ground Italian sausage
  • ½ c. Panko breadcrumbs
  • 1 egg, beaten
  • 3 T. fresh parsley, chopped
  • ¾ c. crumbled blue cheese
  • ½ c. Frank's Red Hot Sauce
  • 3 T. melted butter
  1. First, using a spoon and your hands, form the blue cheese into 15 dime-sized balls and set aside.
  2. In a large bowl, use your hands to mix together ground chicken, sausage, Panko, egg, and parsley until just combined. Don't overwork the meat mixture or it will become tough.
  3. Next, pinch off some of the meat mixture and flatten it into a small pancake shape.
  4. Place one of the blue cheese balls in the center of the meat mixture, and fold the edges around the cheese, sealing the cheese inside. Don't let any of the cheese show; otherwise it may leak out in the cooking process.
  5. Bake the meatballs at 425° for around 20 minutes on a wire rack, until cooked through completely.
  6. In a small bowl, mix together the hot sauce and the melted butter.
  7. Using a pastry brush, slather hot sauce mixture on each meatball, thoroughly coating the entire surface.
  8. Return meatballs to the oven for 5 more minutes to help set the sauce.
Recipe by Columbus Culinary Connection at