Buffalo Chicken Meatballs Air Fryer Recipes

Meatballs with all the flavor of Buffalo wings, perfect for a filling supper over rice or a crowd-pleasing appetizer.

 Ingredients:

FOR THE MEATBALLS

1. 1 large egg
2. 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
3. 1 tablespoon Frank's RedHot sauce
4. 1 clove garlic, minced
5. ½ teaspoon salt
6. ¼ teaspoon freshly ground black pepper
7. 1 pound ground chicken (preferably Purdue "Fresh & Lean," avoid the one that is 98% lean)
8. ⅓ cup grated Pecorino Romano cheese
9. ⅓ cup plain breadcrumbs

FOR THE SAUCE

1. 1⅓ cups heavy cream
2. 6 tablespoons unsalted butter
3. 3 to 4 tablespoons Frank's RedHot Sauce (see note)
4. ½ teaspoon chili powder
5. 1 teaspoon fresh chopped dill (or ¼ teaspoon dried)
6. ¼ teaspoon sugar
7. ¼ teaspoon salt

FOR SERVING (OPTIONAL)

1. 2 scallions, dark green parts only, thinly sliced

Instructions: 

Step:No:01

Adjust an oven rack to the middle position and preheat the oven to 350°F. Spread a liberal amount of nonstick cooking spray on a baking sheet with a rim.

Step:No:02

Egg, dill, spicy sauce, garlic, salt, and pepper should all be well mixed in a big bowl. Incorporate the breadcrumbs, cheese, and chicken. Using your hands, combine until well blended. Roll into 1 or 1½-inch meatballs (depending on whether you're serving them for dinner or as an appetizer) with your hands moistened, then equally space them apart on the baking sheet that has been prepped. Bake until well done, about 20 minutes.

Step:No:03

1. Meanwhile, in a large skillet over medium-high heat, combine the heavy cream and butter and stir until the butter is melted. Add 3 tablespoons of the hot sauce, the chili powder, dill, sugar, and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thickened to a cream sauce consistency, a few minutes. Add the baked meatballs to the sauce and then simmer few minutes more to marry the flavors. Taste and adjust seasoning, adding the remaining tablespoon of hot sauce if desired. Sprinkle with scallions, if using, and serve.

2. Step:No:04

Note: You may definitely use less spicy sauce if you want a softer sauce. But don't add more, since this could make the sauce curdle or become too thick (hot sauce is acidic, and acid thickens dairy; this is how cheese and yogurt are created). Pass the spicy sauce at the table if you want it hotter.

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