Buffalo Chicken Meatballs
- By Tom Jackson
- Jan 15, 2014
These buffalo chicken meatballs are great for game day and won't sauce-up your fingers.
Buffalo Chicken Meatballs Recipe
- 3 lbs Ground Chicken
- Cattleman's Grill Carne Asada Seasoning
- Bone Suckin' Honey & Habanero Wing Sauce
- 2 Eggs
- 1 cup Panko Bread Crumbs
In a large bowl, mix ground chicken, eggs and panko until fully combined.
Form mixture into 1 1/2" balls and place on a large baking sheet (lightly oil the baking sheet to keep the meatballs from sticking). Once all meatballs are formed, lightly sprinkle Cattleman's Grill Carne Asada Seasoning onto them.
Preheat your Yoder Smokers YS640 (or other grill) to 350°F. Set up the grill for indirect grilling. Place the baking sheet on the middle of the grill and cook until an internal temperature of 160ºF has been reached (check the temperature using an instant read thermometer like the Maverick PT-75).
Let the meatballs rest for 5 minutes. Put 1 cup of Bone Suckin' Honey & Habanero Wing Sauce into a large mixing bowl. Take 8 – 10 of the meatballs at a time and drop them into the sauce, mixing thoroughly to coat the meatballs. Let them sit in the sauce for a few minutes before adding them to the serving tray. Repeat this process, adding sauce as needed, until all of your meatballs are coated.
Serve and enjoy!