Get ready to revolutionize your dinner game with the ultimate comfort food mashup that will make your taste buds dance! These Buffalo Chicken Meatballs with Blue Cheese Polenta are not just another recipe – they're a flavor explosion that combines the irresistible kick of buffalo sauce with the creamy, luxurious texture of blue cheese polenta. Perfect for spice lovers, game day enthusiasts, and anyone craving a meal that's both indulgent and surprisingly easy to prepare, this dish promises to become your new obsession in the kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup buffalo sauce
- 1/2 cup blue cheese, crumbled
- 1 cup polenta
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, 2 tablespoons of buffalo sauce, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Gently form the mixture into uniform meatballs, approximately
- 5 inches in diameter. You should yield about 18-20 meatballs.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.
- Arrange the meatballs on the prepared baking sheet, ensuring they are not touching each other. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
- While meatballs are baking, prepare the polenta by bringing chicken broth to a boil in a medium saucepan.
- Slowly whisk in the polenta, reducing heat to low. Stir continuously for 10-12 minutes until the polenta becomes thick and creamy.
- Remove meatballs from the oven and brush with remaining buffalo sauce, ensuring each meatball is evenly coated.
- Stir crumbled blue cheese into the polenta just before serving, creating a creamy and tangy base.
- Plate the blue cheese polenta and top with buffalo chicken meatballs. Garnish with additional blue cheese crumbles and chopped fresh parsley if desired.
Tips
- For the juiciest meatballs, avoid overmixing the ground chicken – mix just until ingredients are combined to prevent tough texture.
- Use a cookie scoop or wet hands when forming meatballs to ensure uniform size and prevent sticking.
- Check meatball doneness with a meat thermometer – 165°F is the safe internal temperature for ground chicken.
- For extra-crispy meatballs, you can briefly broil them for 1-2 minutes after baking to create a slightly caramelized exterior.
- If your polenta becomes too thick, whisk in a little extra warm chicken broth to achieve the perfect creamy consistency.
- For a gourmet touch, try using a mix of blue cheese varieties or add a sprinkle of fresh chives for additional flavor and color.
- Make sure to whisk the polenta continuously while cooking to prevent lumps and achieve a smooth, creamy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 110mg
