Smoked Buffalo Chicken Balls

Alright folks, gather ’round because today, we’re diving into the realm of culinary delight with a dish that’ll have your taste buds doing a happy dance: Smoked Buffalo Chicken Balls! Trust me, if you haven’t tried these little balls of joy, you’re missing out big time.

How to Make Smoked Buffalo Chicken Balls

Alright, buckle up, folks! I’m about to spill the beans on how to whip up these bad boys in your own kitchen. First off, you’ll need to gather your ingredients:

• Ground chicken (because, well, it’s the star of the show!)
• Bread crumbs (to give those meatballs the perfect texture)
• Eggs (the binder that holds it all together)
• Buffalo sauce (for that unmistakable tangy kick)
• Blue cheese crumbles (because what’s buffalo without a hint of blue cheese?)
• Salt and pepper (to season things up)

Now, let’s get down to business:

1. Preheat your smoker to a balmy 250°F. You want it nice and toasty for these babies.
2. In a large mixing bowl, combine the ground chicken, bread crumbs, eggs, buffalo sauce, blue cheese crumbles, salt, and pepper. Get those hands dirty and mix it all up until everything is nicely incorporated.
3. Roll the mixture into bite-sized meatballs. Don’t worry about making them perfect. Imperfection adds character!
4. Pop those meatballs onto a smoking rack, making sure to leave a bit of space between each one. You don’t want them cuddling too close in there.
5. Place the smoking rack in your preheated smoker and let those meatballs soak up all that smoky goodness for about 2 hours. Patience is a virtue, my friends!
6. Once they’re beautifully bronzed and cooked through, brush them with a bit more buffalo sauce for that extra oomph.

And there you have it, folks! A batch of mouthwatering smoked buffalo chicken meatballs that’ll have you licking your fingers and begging for seconds.

What type of wood pellets to use for this recipe?

Now, you might be wondering, “What’s the deal with wood pellets?” Well, let me tell you, my friends, the type of wood you use can make all the difference in the world. For these smoky delights, I recommend hickory or applewood pellets. They impart just the right amount of smokiness without overpowering the delicate flavor of the chicken and buffalo sauce. Trust me, your taste buds will thank you later.

Additional Tips

Here are a few nuggets of wisdom to take your smoked meatball game to the next level:

• Don’t skimp on the buffalo sauce! It’s what gives these meatballs their signature zing, so be generous with it.
• If you’re feeling adventurous, throw in some chopped jalapeños or diced celery for an extra kick of heat and crunch.
• Don’t be afraid to play around with different cheeses. Pepper jack or cheddar would be fantastic alternatives to blue cheese.

What to serve

Now, onto the million-dollar question: what the heck do you serve with these flavor bombs? Personally, I’m a fan of keeping things simple. Serve up these bad boys with a side of crisp celery sticks, creamy ranch dressing, and plenty of ice-cold beer. It’s a match made in foodie heaven!

What to do with leftovers

If, heaven forbid, you find yourself with leftovers (I mean, who could resist devouring these in one sitting?), fear not! These meatballs make killer sliders. Just slice ’em in half, sandwich them between some toasted buns, and voilà! You’ve got yourself a next-level lunch or dinner option that’s sure to impress.

Overall, making smoked buffalo chicken meatballs is a culinary adventure worth embarking on. So grab your apron, fire up that smoker, and get ready to tantalize your taste buds like never before. And hey, if you happen to invite me over for a taste test, I certainly won’t say no!

Thanks for tuning in, folks! Until next time, stay smoky, stay saucy, and keep on grillin’!

Catch ya on the flip side!

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Smoked Buffalo Chicken Balls

Elevate your appetizer game with our mouthwatering Smoked Buffalo Chicken Balls recipe. Perfect for game day or any gathering!

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 4

Ingredients

• 1 lb ground chicken
• 1 cup bread crumbs
• 2 large eggs
• 1/2 cup buffalo sauce plus extra for brushing
• 1/4 cup blue cheese crumbles
• Salt and pepper to taste
• Hickory or applewood pellets for smoking

Instructions

Preparing the Meatball Mixture

1. Preheat your smoker to 250°F and prepare your wood pellets according to the smoker's instructions.
2. In a large mixing bowl, combine the ground chicken, bread crumbs, eggs, buffalo sauce, blue cheese crumbles, salt, and pepper. Mix until all ingredients are well incorporated.
3. Roll the mixture into bite-sized meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Smoking the Meatballs

1. Once your smoker is preheated, place the smoking rack inside.
2. Arrange the meatballs on the smoking rack, leaving some space between each one to allow for even smoking.
3. Insert the wood pellets into the smoker and close the lid. Let the meatballs smoke for about 2 hours, or until they are cooked through and have a nice smoky flavor.

Finishing Touches

1. Once the meatballs are cooked, remove them from the smoker and place them on a serving platter.
2. Brush the meatballs with a little extra buffalo sauce for added flavor and shine.
3. Serve hot with your favorite dipping sauce, celery sticks, and carrot sticks.