Stuffed Buffalo Chicken Meatballs with Cheesy Ranch Centers – Regular and Super Hot

Now with Football season kicking off *get it.. kicking off.. BAHAHA!*  Yeah, I’m a dork but you’re grinning now (and or rolling your eyes at my dorkiness).  LOL

Anyway, since it’s going on right now we are all searching Pinterest and the Internet for foods to have for football gatherings.  This is the epitome of Football food!  Buffalo Chicken dip has been around for eons along with Buffalo Wings. Now you know me, I don’t do conventional.  I need to push the limits and see just how insane I can get (with food peeps!  LOL).

These…

THESE..

THESE are truly just… man I’m actually lost for words here.

Wait what?  Ms. Chatterbox speechless?  That can’t be right!

LOL Now I made 2 versions of these. The “Wuss” kind for yours truly with just the red hot sauce and light spices and then “OMG MY ENTIRE INSIDES ARE ON FIRE but man this tastes awesome but get the fire extinguisher!” flavor.

Being COMPLETELY honest here I cannot say that I had a good enough sampling of the “Buffalo Chicken Death Balls” as by the time I was finishing up the first bite I think my ears started to bleed inside from the heat.  See yours truly has a very delicate palate (it’s a curse and blessing actually). I can pick apart a dish really easily and figure out all of the ingredients however I can’t tolerate super hot stuff.  It sends me into sensory overload.

But the sampling I did have… it was awesome (after my ears quit bleeding and I drank 4 gallons of milk).  haha

See I love regular Buffalo Chicken dip but everyone and their mother makes the stuff.  I wanted something that was portable, great for the game and didn’t make a mess.  Plus it didn’t require chips or extra fattening foods. Therefore the thought of a meatball came to mind.  Now I have a ton of meatball recipes (just do a search) but not a STUFFED meatball!  Normally Buffalo Chicken dip has ranch (or cucka bleu cheese) in it and cheese.  I needed to figure out a way to get that (NOT THE CUCKA BLEU CHEESE – you can do that!) into the meatball but not just blended in.

I took it to facebook (LOVE my TKW family!) and asked for suggestions on the type of cheese to incorporate in it.  I knew I wanted something with ranch but there isn’t a ranch flavored cheese.  Well there may be but not around here.  Fortunately 2 awesome members suggested to mix my Ranch Seasoning with cream cheese!  PERFECT!

I went with that base but in one I put a ton of shredded cheddar and in the Buffalo Chicken Death Balls I put shredded jalapeno cheese plus some other seasonings that will melt your face off!

The outcome was pure awesome!

Now since I’m a wuss, I ended up still dipping these in ranch and serving them with some carrots (I don’t like celery sticks). Yeah, I’m that picky!

Stuffed Buffalo Chicken Meatballs with Cheesy Ranch Centers – Regular and Super Hot

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• Author: The Kitchen Whisperer

Ingredients

Perfectly Hot Buffalo Chicken Meatballs

• 1 lb ground chicken
• 1 XL egg
• 2 tablespoon dried onions
• 2 teaspoon chives, minced
• 1 1/2 cups grated sharp cheddar
• 1/2 cup Frank’s Red Hot Sauce
• 1/2 cup Panko (regular or gluten free)
• 8 ounces softened cream cheese
• 1 1/2 tablespoon Buttermilk Ranch Seasoning
• 2–3 tablespoon Olive oil

Buffalo Chicken Death Balls

• 1 lb ground chicken
• 1 XL egg
• 2 tablespoon dried onions
• 2 teaspoon chives, minced
• 1 1/2 cups grated jalapeno cheese
• 1/2 cup Frank’s XTRA HOT Cayenne Pepper Sauce
• 2 tablespoon Habanero hot sauce
• 1/2 cup plus 2 tablespoon Panko (regular or gluten free)
• 8 ounces softened cream cheese
• 1 1/2 tablespoon Buttermilk Ranch Seasoning
• 1 teaspoon red pepper flakes
• 2–3 tablespoon Olive oil

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Instructions

Perfectly Hot Buffalo Chicken Meatballs

1. Preheat oven to 350F with the rack in the middle.
2. Line a baking sheet with parchment; set aside.
3. In a bowl add in the chicken, egg, onions, chives, 1 cup cheddar, red hot and panko.
4. Gently mix the ingredients together just until combined. Don’t over mix.
5. In a separate bowl, mix together the cream cheese, 1/2 cup of cheddar and ranch seasoning.
6. Divide the mixture into quarters, then divide each quarter into 4 balls
7. Grab one of the balls and flatten into a round pancake.
8. Take a heaping tablespoon of the cheesy ranch filling and place in the center.
9. Press the sides of the meat up and around the cheese mixture sealing it snuggly inside.
10. Repeat until all of the meat mixture is used up. Eyeball the cheese mixture as you may want to add more or less as you go on.
11. In a large skillet over medium heat add in the olive oil.
12. Add the meatballs to the pan however don’t crowd.
13. Cook ~3 minutes on each side browning evenly.
14. Place the browned meatballs onto the baking sheet and pop in the oven.
15. Bake for 18-20 minutes or until the temp reaches 165F.
16. Serve with celery, carrots and ranch dressing.

Buffalo Chicken Death Balls

1. Preheat oven to 350F with the rack in the middle.
2. Line a baking sheet with parchment; set aside.
3. In a bowl add in the chicken, egg, onions, chives, 1 cup jalapeno cheese, Cayenne Pepper Sauce, Habernero hot sauce and panko.
4. Gently mix the ingredients together just until combined. Don’t over mix.
5. In a separate bowl, mix together the cream cheese, 1/2 cup of jalapeno cheese, red pepper flakes and ranch seasoning.
6. Divide the mixture into quarters, then divide each quarter into 4 balls
7. Grab one of the balls and flatten into a round pancake.
8. Take a heaping tablespoon of the cheesy ranch filling and place in the center.
9. Press the sides of the meat up and around the cheese mixture sealing it snuggly inside.
10. Repeat until all of the meat mixture is used up. Eyeball th
11. e cheese mixture as you may want to add more or less as you go on.
12. In a large skillet over medium heat add in the olive oil.
13. Add the meatballs to the pan however don’t crowd.
14. Cook ~3 minutes on each side browning evenly.
15. Place the browned meatballs onto the baking sheet and pop in the oven.
16. Bake for 18-20 minutes or until the temp reaches 165F.
17. Serve with celery, carrots and ranch dressing.

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