First things first. My sincere apologies for disappearing from IBC this week. As you may or may not know, I’ve been on the road for the past nine days. Last Wednesday I was in NYC for three days with my friends from Better Homes and Gardens (more on that tomorrow). Then, from Saturday through Thursday I was in Las Vegas for a family vacation (more on that next week). While I managed to keep things moving for Fall Cookie Week, I clearly dropped the ball while in Las Vegas. Anyway, I’m back. And, as I mentioned, I will fill you in on all of that stuff soon plus share some exciting news about the month of October.
In the meantime, I’ve been dying to tell you about this recipe for Blue Cheese-Stuffed Buffalo Meatballs. They are insanely delicious. I actually made them a few weeks ago and knew I had to put the recipe on IBC.
The inspiration for this recipe comes from the always fabulous, drool-worthy Iowa Girl Eats. She created a recipe for Feta-Stuffed Buffalo Chicken Meatballs. Since buffalo sauce and blue cheese are like peanut butter and jelly to me, I decided to give her recipe a little twist.
I also couldn’t find ground chicken at my grocery store (Limited shopping is a disadvantage of living in a small town.), so I substituted turkey. To be honest, when it’s ground up and covered in buffalo sauce, I’m not sure I could tell the difference.
I doubled this recipe and I’m so glad I did. These are incredibly delicious meat balls They have a nice spicy-kick to them as well, so be warned. This recipe may also be somewhat healthier due to the lean meat and egg white instead of a whole egg. (To cut even more calories and fat, you could use less butter in the final steps.)
Okay, let me tell you how to whip these up.
Blue Cheese-Stuffed Buffalo Meatballs
Here’s what you will need:
1 lb. ground turkey
1/4 small red onion, grated
2 gloves garlic, minced
1 egg white
1/2 cup panko bread crumbs
1 tablespoon powdered Ranch Dip mix
4 ounce block blue cheese cheese, cut into 1/2” cubes
2 tablespoons unsalted butter
1 cup buffalo wing sauce
Let’s get cooking:
Preheat oven to 400 degrees F. With a fork, stir together turkey, onion, garlic, egg white, bread crumbs, and ranch dip mix in a large bowl. Mix until just combined. This recipe will make 16 meatballs. Divide mixture into quarters, then make each quarter into 4 balls.
Press a cube of blue cheese into the center of each ball then form the mixture around cheese to seal. Roll into a ball.
Place meatballs on a non-stick sprayed cooling rack set on top of a baking sheet and then bake for 16-18 minutes or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat. Then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet using a spoon to coat them with sauce. Place a lid on the skillet and turn heat to low to keep the meatballs warm.
Alternatively. you can finish the meatballs in a slow cooker like I did. Simply put the butter, buffalo wing sauce, and meatballs into a slow cooker and set on high for about 20 minutes or until warm.
Let me tell you these are amazing.
If you are a blue cheese lover like I am, that little pocket of cheese goodness is kind of magical.
Thanks again to Iowa Girl Eats for the incredible inspiration. I’m off to unpack and catch up on some work. What do you have planned for the weekend?