These easy Buffalo Chicken Meatballs are my favorite game day appetizer! Made with Franks RedHot sauce and brown sugar, they are spicy, sweet and covered in sauce! Plus, they can be kept warm in your slow cooker for hours!
¼CupInstant Tapioca((OR substitute ¾ cup GF bread crumbs))
Brown Sugar Buffalo Sauce
Option 1: Add all meatball ingredients in a bowl and mix until combined.Option 2: If you don't feel like chopping the celery or grating the onion, add everything but the meat and tapioca to a food processor and pulse until pureed. Then add to meat and tapioca in large bowl to the puree and mix until combined.
Using a mini ice cream scoop (about 1 oz.) for consistency, scoop meatballs onto large greased baking sheet and bake at 375° F for 12-15 minutes on middle rack, (I do not turn them but you can halfway if you want more even browning.)
Meanwhile, add the melted butter, hot sauce, brown sugar and cornstarch to a small saucepan and simmer over medium heat until thickened. (about 5 minutes)
When meatballs are done, toss them in the sauce while hot. (Sauce does not need to be hot, if your meatballs are hot)
Serve with blue cheese or ranch dressing on the side! Skewers are optional!
If your meatballs are TOO sticky, add more tapioca or breadcrumbs just until they hold their shape!Make more sauce if you need! These babies should be drenched in it! Party Tips*
Place skewers/toothpicks in a small shot glass and allow guests to grab them as they please!
Keep in crock-pot and set on "warm" if you want to serve these all day.
These freeze well so make ahead of time, allow to cool, and place in plastic bag or Tupperware until you need them! Then just warm up in a 350 F oven OR throw the cooked meatballs straight from the freezer in a crock-pot, add sauce and turn on "warm"!
Note!I do not put the meatballs in the crock-pot raw to cook! Uncooked meatballs will stick to one another when they are stacked on top of each other! This is why I bake them FIRST then add them to the crock pot!