Smoked Buffalo Chicken Meatballs by @dennistheprescott

50 min

6 servings

🍗

910 g

Ground chicken

🥬

50 g

Celery

🧅

35 g

Spring onion

🌿

60 ml

Dill leaves

🧄

4

Garlic cloves

🍋

6 g

Lemon zest

🧀

40 g

Blue cheese

🥖

30 g

Panko breadcrumbs

🧂

3 g

Sea salt

⚫

1 g

Black pepper

🧈

57 g

Butter

🌶️

470 ml

Frank's red hot

🥚

240 ml

Mayonnaise

🥛

120 ml

Sour cream

🥫

5 ml

Worcestershire sauce

🌿

2 tbsp

Fresh dill

🧄

3 g

Garlic powder

🧅

30 ml

Fresh chives

🌿

30 ml

Basil leaves

🌶️

0.6 g

Sweet paprika

🌶️

0.3 g

Cayenne pepper

🌶️

1 ml

Tabasco

🥛

60 ml

Buttermilk

🥕

120 g

Carrot

🥬

Celery sticks

  1. Preheat

    Preheat the pellet grill to 225°F (107°C) with the Super Smoke setting enabled, if available.

  2. Line

    Line the baking sheet with parchment paper.

  3. Mince
    • celery
    • spring onion
    • fresh dill

    Finely mince the celery, spring onion, dill, and garlic.

  4. Zest
    • lemon zest

    Zest the lemon using the microplane grater.

  5. Combine
    • ground chicken
    • celery
    • spring onion

    Combine ground chicken, celery, spring onion, dill, garlic, lemon zest, blue cheese, panko breadcrumbs, sea salt, and cracked black pepper in a large mixing bowl.

  6. Mix
    • ground chicken
    • celery
    • spring onion

    Mix the chicken mixture thoroughly until the ingredients are evenly distributed.

  7. Shape
    • ground chicken

    Shape the mixture into golf-ball-sized meatballs, making about 24 meatballs.

  8. Arrange
    • ground chicken

    Arrange the meatballs in a single layer on the lined baking sheet.

  9. Step
    • ground chicken

    Smoke the meatballs at 225°F (107°C) for 30 minutes.

  10. Step

    Increase the pellet grill temperature to 375°F (191°C).

  11. Melt
    • butter

    Melt the butter in the large skillet on the grill.

  12. Stir
    • Frank's RedHot sauce
    • butter

    Stir Frank's RedHot sauce into the melted butter until the sauce is combined.

  13. Add
    • ground chicken
    • Frank's RedHot sauce

    Add the smoked meatballs to the buffalo sauce.

  14. Return
    • ground chicken
    • Frank's RedHot sauce

    Return the skillet to the grill and simmer the meatballs in the sauce.

  15. Cook
    • ground chicken

    Cook until the meatballs reach an internal temperature of 165°F (74°C).

  16. Combine
    • mayonnaise
    • sour cream
    • Dill leaves

    Combine mayonnaise, sour cream, Worcestershire sauce, dill, garlic powder, chives, basil, sweet paprika, cayenne pepper, Tabasco sauce, buttermilk, sea salt, and cracked black pepper in a clean mixing bowl.

  17. Whisk
    • buttermilk

    Whisk the ranch sauce until smooth, adding extra buttermilk if a thinner consistency is desired.

  18. Cut
    • carrots
    • celery

    Cut the carrots and remaining celery into serving sticks.

  19. Transfer
    • ground chicken
    • mayonnaise
    • carrots

    Transfer the buffalo meatballs to a serving platter with the ranch sauce and vegetable sticks.

  20. Garnish
    • blue cheese
    • spring onion
    • fresh dill

    Garnish with extra blue cheese, spring onion, dill, and Frank's RedHot sauce before serving.

Smoked Buffalo Chicken Meatballs by @dennistheprescott

50 min

6 servings

🍗

910 g

Ground chicken

🥬

50 g

Celery

🧅

35 g

Spring onion

🌿

60 ml

Dill leaves

🧄

4

Garlic cloves

🍋

6 g

Lemon zest

🧀

40 g

Blue cheese

🥖

30 g

Panko breadcrumbs

🧂

3 g

Sea salt

⚫

1 g

Black pepper

🧈

57 g

Butter

🌶️

470 ml

Frank's red hot

🥚

240 ml

Mayonnaise

🥛

120 ml

Sour cream

🥫

5 ml

Worcestershire sauce

🌿

2 tbsp

Fresh dill

🧄

3 g

Garlic powder

🧅

30 ml

Fresh chives

🌿

30 ml

Basil leaves

🌶️

0.6 g

Sweet paprika

🌶️

0.3 g

Cayenne pepper

🌶️

1 ml

Tabasco

🥛

60 ml

Buttermilk

🥕

120 g

Carrot

🥬

Celery sticks

Preparation Steps

  1. Step 1/20

    Preheat the pellet grill to 225°F (107°C) with the Super Smoke setting enabled, if available.

  2. Step 2/20

    Line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  3. Step 3/20

    Finely mince the celery, spring onion, dill, and garlic.

    🥬celery
    🧅spring onion
    🌿fresh dill
    🧄garlic
    🔪knife
    🪵cutting board

  4. Step 4/20

    Zest the lemon using the microplane grater.

    🍋lemon zest
    🧀microplane grater

  5. Step 5/20

    Combine ground chicken, celery, spring onion, dill, garlic, lemon zest, blue cheese, panko breadcrumbs, sea salt, and cracked black pepper in a large mixing bowl.

    🍗ground chicken
    🥬celery
    🧅spring onion
    🌿fresh dill
    🧄garlic
    🍋lemon zest
    🧀blue cheese
    🥖panko breadcrumbs
    🧂sea salt
    ⚫cracked black pepper
    🥣large mixing bowl

  6. Step 6/20

    Mix the chicken mixture thoroughly until the ingredients are evenly distributed.

    🍗ground chicken
    🥬celery
    🧅spring onion
    🌿fresh dill
    🧄garlic
    🍋lemon zest
    🧀blue cheese
    🥖panko breadcrumbs
    🧂sea salt
    ⚫cracked black pepper
    🥣large mixing bowl

  7. Step 7/20

    Shape the mixture into golf-ball-sized meatballs, making about 24 meatballs.

    🍗ground chicken
    🍳baking sheet

  8. Step 8/20

    Arrange the meatballs in a single layer on the lined baking sheet.

    🍗ground chicken
    🍳baking sheet
    📜parchment paper

  9. Step 9/20

    Smoke the meatballs at 225°F (107°C) for 30 minutes.

    🍗ground chicken
    🍳baking sheet

  10. Step 10/20

    Increase the pellet grill temperature to 375°F (191°C).

  11. Step 11/20

    Melt the butter in the large skillet on the grill.

    🧈butter
    🍳large skillet
    🥄spatula

  12. Step 12/20

    Stir Frank's RedHot sauce into the melted butter until the sauce is combined.

    🥫Frank's RedHot sauce
    🧈butter
    🍳large skillet
    🥄spatula

  13. Step 13/20

    Add the smoked meatballs to the buffalo sauce.

    🍗ground chicken
    🥫Frank's RedHot sauce
    🍳large skillet
    🥄spatula

  14. Step 14/20

    Return the skillet to the grill and simmer the meatballs in the sauce.

    🍗ground chicken
    🥫Frank's RedHot sauce
    🍳large skillet

  15. Step 15/20

    Cook until the meatballs reach an internal temperature of 165°F (74°C).

    🍗ground chicken
    🍳large skillet
    🌡️instant-read thermometer

  16. Step 16/20

    Combine mayonnaise, sour cream, Worcestershire sauce, dill, garlic powder, chives, basil, sweet paprika, cayenne pepper, Tabasco sauce, buttermilk, sea salt, and cracked black pepper in a clean mixing bowl.

    🥚mayonnaise
    🥛sour cream
    🥫Worcestershire sauce
    🌿fresh dill
    🧄garlic powder
    🧅fresh chives
    🌿fresh basil
    🌶️sweet paprika
    🌶️cayenne pepper
    🌶️Tabasco sauce
    🥛buttermilk
    🧂sea salt
    ⚫cracked black pepper
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  17. Step 17/20

    Whisk the ranch sauce until smooth, adding extra buttermilk if a thinner consistency is desired.

    🥛buttermilk
    🥣large mixing bowl
    🥄spatula

  18. Step 18/20

    Cut the carrots and remaining celery into serving sticks.

    🥕carrots
    🥬celery
    🔪knife
    🪵cutting board

  19. Step 19/20

    Transfer the buffalo meatballs to a serving platter with the ranch sauce and vegetable sticks.

    🍗ground chicken
    🥚mayonnaise
    🥕carrots
    🥬celery
    🍽️serving platter

  20. Step 20/20

    Garnish with extra blue cheese, spring onion, dill, and Frank's RedHot sauce before serving.

    🧀blue cheese
    🧅spring onion
    🌿fresh dill
    🥫Frank's RedHot sauce
    🍽️serving platter

Composition

Ingredients

Types

Meat, Vegetables, Fruit, Dairy, Grains, Seasonings, Condiments, Herbs

Ingredients

Ground chicken, Celery, Spring onion, Dill leaves, Garlic cloves, Lemon zest, Blue cheese, Panko breadcrumbs, Sea salt, Black pepper, Butter, Frank's red hot, Mayonnaise, Sour cream, Worcestershire sauce, Fresh dill, Garlic powder, Fresh chives, Basil leaves, Sweet paprika, Cayenne pepper, Tabasco, Buttermilk, Carrot, Celery sticks

Notes

Celery (finely minced), Spring onion (plus more for serving), Dill leaves (minced, plus more for serving), Garlic cloves (minced), Lemon zest (zest of 1 lemon), Blue cheese (crumbled, plus more for serving), Sea salt (to taste, for meatballs, for the ranch sauce), Black pepper (cracked, to taste, for meatballs, for the ranch sauce), Mayonnaise (for the ranch sauce), Sour cream (for the ranch sauce), Worcestershire sauce (for the ranch sauce), Garlic powder (for the ranch sauce), Fresh chives (finely chopped, for the ranch sauce), Basil leaves (finely chopped, for the ranch sauce), Sweet paprika (for the ranch sauce), Cayenne pepper (for the ranch sauce), Tabasco (or favorite hot sauce, for the ranch sauce), Buttermilk (plus more if needed, for the ranch sauce), Carrot (for serving), Celery sticks (for serving)

Allergens

Milk, Gluten, Wheat, Egg, Fish

Dietetics

Dietary regimen

High Protein, Low Carbohydrate

Calories

610 kcal

Macro nutrients

Protein: 34g, Total fat: 43g, Saturated fat: 12g, Carbohydrates: 17g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 2050mg, Calcium: 160mg, Iron: 2.1mg, Potassium: 430mg

Vitamins

Vitamin A: 210mcg, Vitamin C: 8mg, Vitamin B12: 0.7mcg, Vitamin K: 32mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

baking sheet, parchment paper, large mixing bowl, large skillet, spatula, measuring cups, measuring spoons, microplane grater, knife, cutting board, instant-read thermometer, serving platter

Appliances

Grill

Type

Type

Type Of Dish

Main Course, Sauce, Appetizer

Occasions

Game Day, Super Bowl Party, Party, Weekend Gathering

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Creamy, Crisp

Flavors

Spicy, Tangy, Savory, Smoky, Rich, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Store in an airtight container,Cool within 2 hours,Keep ranch sauce separate when possible), freezer : 2 to 3 months (Freeze cooked meatballs in an airtight freezer-safe container,Freeze ranch sauce separately only if texture changes are acceptable)