Buffalo Chicken Meatballs

Something's Burning Stuffed Buffalo Chicken Meatballs Recipe

May 02, 2018

Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs

INGREDIENTS:
FOR THE PASTA:
  • 2 cups all purpose flour
  • 2 whole eggs
  • 4 egg yolks
  • 1 teaspoon Kosher salt
FOR THE MEATBALLS
  • 2 lbs ground chicken
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup flour
  • 1/2 teaspoon paprika
  • 2 eggs
  • 1/2 cup blue cheese crumbled or chunks
  • 1/2 teaspoon garlic powder
  • 1 cup flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Sauce
  • 1 ⅓ cup Frank's hot sauce
  • 12 Tablespoons butter
  • 2 clove garlic crushed
EQUIPMENT:

Pasta Maker

Plastic wrap

Rolling Pin

Large pot (boiling water)

Pasta spoon

Measuring spoons

Measuring cups

Fork

2 wax paper-lined Baking sheets

Dish towel

2 bowls for separating eggs (clear)

Mixing Bowls: large, small

Tongs

Cup water

BEGIN MAKING THE PASTA:

  • Measure out:
  • 2 cups flour
  • 2 whole eggs
  • 4 egg yolks
  • Pour Flour in a Mound. Make a well in the center and pour EGGS, EGG YOLKS, and 1 TEASPOON SALT inside.
  • Beat eggs and gradually work in flour.
  • Knead until dough develops smooth elastic texture.
  • Wrap tightly in plastic wrap and rest for 30 minutes.

1. MAKE THE MEATBALLS:

  • Preheat oven to 450 degrees.
  • In a small bowl mix the coating for the meatballs:
  • 1/2 teaspoon GARLIC POWDER
  • 1 cup FLOUR
  • 1/2 teaspoon ONION POWDER
  • 1/2 teaspoon PAPRIKA
  • In a large bowl add the:
  • 2 lbs GROUND CHICKEN
  • 1/2 teaspoon GARLIC POWDER
  • 1/2 teaspoon ONION POWDER
  • 1 cup FLOUR
  • 1/2 teaspoon PAPRIKA
  • 2 EGGS
  • Mix with your hands and then roll into meatballs and place on a piece of wax p   aper.
  • Stuff each of the meatballs with blue cheese: Make an indent in one side and place a piece of BLUE CHEESE. Then place the other half on top and smooth to cover the cheese. (WHILE THIS IS HAPPENING, ROLL OUT THE PASTA)

2. KEEP MAKING THE PASTA

  • Cut ball of dough into quarters. Roll out into ½ inch thick.
  • Roll out in pasta maker a few times, reducing the thickness by 1 setting each time until it’s really thin. Put flour on the pasta and make if needed. Repeat with rest of dough.
  • Use cutter attachment to cut pasta. Put on baking sheet in piles and cover with plastic wrap.

3. FINISH MAKING MEATBALLS

  • Heat oil in pan over medium-high heat.
  • Roll each of the balls in the coating.
  • Brown all the meatballs
  • While they are browning, make your sauce by boiling:
  • 2 ⅔  cups FRANK’S HOT SAUCE
  • 24 Tablespoons BUTTER
  • 4 cloves crushed GARLIC
  • Strain off extra oil. Pour half of the sauce over the meatballs. Place in the oven and bake for 7 minutes.

4. While the meatballs are baking, boil the pasta for 1.5-2 minutes. Drain.

  • Label some of the hot butter sauce on the noodles.
  • Add the meatballs when they’re done.
  • Sprinkle with blue cheese crumbles


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