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October 20, 2021

Kardea tosses these party-friendly meatballs in a savory, homemade Buffalo sauce that everyone will love!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Buffalo Chicken Meatballs with Blue Cheese Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 10 min
Active: 45 min
Yield: 12 servings

Ingredients

Nonstick cooking spray

Blue Cheese Sauce:

2 ounces blue cheese, coarsely crumbled
1 cup whole buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 teaspoon garlic powder
Kosher salt and freshly ground pepper

Meatballs:

2 stalks celery
1/2 small onion
1/2 green bell pepper
2 pounds ground chicken (not chicken breast)
1 cup dry breadcrumbs
2 large eggs
2 teaspoons Miss Brown’s House Seasoning (see recipe below)
1/2 cup (1 stick) unsalted butter
1/4 cup hot sauce
2 teaspoons Worcestershire sauce

For Serving:

Celery sticks
Chopped fresh flat-leaf parsley, for garnish

Miss Brown’s House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt

Directions

Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.

For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.

For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.

While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.

Miss Brown’s House Seasoning
Yield: 1 tablespoon plus 2 teaspoons

Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

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Kardea Brown's Buffalo Chicken Meatballs ​| Delicious Miss Brown | Food Network
youtube.com/watch?v=BzgCSlCuLH0

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