Served at the 2016 Say Cheese Wine Trail
For the meatballs:
1 pound lean ground chicken
1/2 pound ground pork
3 green onions, thinly sliced
1/3 cup panko bread crumbs
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 egg
1 cup Frank’s Buffalo Wing Sauce
6 ounces blue cheese crumbles
Pre-heat oven to 400°F; line baking sheet with parchment paper. In a large bowl mix together bread crumbs, spices, green onions, and egg. Add the ground chicken and ground pork; using your hands mix everything together (if the mixture is too wet, add more bread crumbs). Scoop into bite-size meatballs and stuff with a pinch of blue cheese crumbles. Place meatballs on baking sheet and bake for 10 minutes or until they are browned. Place browned meatballs into a slow cooker and toss with Frank’s Buffalo Wing Sauce. Set slow cooker on low and heat for one hour.
Blue Cheese Dipping Sauce:
1/2 cup plain non-fat Greek yogurt
1 Tablespoon mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
3-5 dashes of hot sauce
2 Tablespoons crumbled blue cheese
In a blender add all of the ingredients; blend until smooth. Pour into a serving bowl and serve alongside the meatballs.
Serve with Adam Puchta Adam’s Choice
