Cheesy Twice Baked Sweet Potatoes
Buffalo Chicken and Rice Meatballs
| By : |
What is an easy appetizer or snack that you can hack with leftover cooked rice? These Buffalo Chicken
and Rice meatballs are just the trick! Make sure to thoroughly knead the chicken mixture before shaping
into balls. Keep this easy blue cheese sauce on hand for fun snacking with leftover veggies!
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes per batch |
| Servings |
4-5 (22-25 meatballs)
|
Ingredients
- 1 lb ground chicken
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 scallions minced, plus more for garnish
- ¼ cup Frank’s hot sauce plus more for finishing
- 1 egg
- 1 cup cooked rice
- Organic Vegetable oil spray as needed
- 1/3 sour cream
- 1/3 mayonnaise
- ½ lemon juiced
- 1 tsp salt
- ½ c blue cheese crumbles
Ingredients
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Instructions
- In a large bowl, thoroughly combine ground chicken, onion powder, garlic powder, minced scallions, hot sauce, egg, and cooked rice.
- Form two tablespoons of chicken mixture into meatballs by gently rolling each ball in your hands. Dip your hands in water to reduce stickiness while rolling. Place the meatballs on a plate or baking sheet until all meatballs are done.
- Place meatballs in basket, careful not to crowd. Spray with organic vegetable oil spray.
- Air Fry in batches at 400°F / 205°C for 12 Minutes. After 12 Minutes, spray the meatballs and brush additional hot sauce on top. Air Fry for another 3-5 Minutes, until golden.
- While the meatballs are cooking, make the blue cheese sauce. In a small bowl, whisk together mayonnaise, lemon juice, salt, and sour cream. Add in blue cheese and stir to combine.
- Serve the chicken meatballs with sliced scallions and blue cheese sauce for dipping. Enjoy temperature or straight out of the air fryer!
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