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

Buffalo Chicken Blue Cheese Meatballs Adam Puchta Winery

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