Buffalo Chicken Meatballs on Fettucine with Blue Cheese Sauce is a delicious and unexpected twist on your typical Buffalo Wings!
Buffalo chicken meatballs on fettucine with blue cheese sauce is pub food meets sit down dinner, buffalo wings meets Italian! All the flavors you want in a hot, spicy, tangy wing sitting a top al dente fettucine that’s been smothered in a blue cheese sauce.
You may remember in my earlier post Buffalo Chicken Meatloaf, I had a section called Changing It Up in which I talked about altering the recipe to make Buffalo Chicken Meatballs. That is exactly what I did here! I made 18 meatballs and froze 12 of them for future use.
I used the blue cheese sauce in my Mushroom Lasagne Roll-Ups recipe. The only difference is that here I left out the shallot.
Serving the Buffalo Chicken Meatballs on top of Fettucine that’s been tossed with Blue Cheese Sauce combines two different recipes to create a unique new one.
The Method of Buffalo Chicken Meatballs on Fettucine with Blue Cheese Sauce
The Buffalo Chicken Meatballs
- 2 pounds ground chicken
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 2 tablespoons butter
- 2 celery stalks, finely diced
- 4 carrots, finely diced
- kosher salt
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon crushed red pepper
- 1/4 cup buffalo sauce
- 2 ounces blue cheese, crumbled
Add chicken to a large bowl. Make a well in the center and add the egg and breadcrumbs.
Melt butter in a non-stick skillet over medium heat. Add carrots and celery and season with salt and pepper. Cook until softened about 5-7 minutes. Add crushed red pepper and buffalo sauce. Cook until liquid is evaporated another 2-3 minutes. Let cool and add to chicken.
Lightly mix then add in the blue cheese.
Use an ice cream scoop to make 1-2 inch round balls. Place in the refrigerator for 20 minutes. Create a dredging station with 1 cup flour, 2 eggs and1 cup panko bread crumbs. Season the flour with Blue Cheese powder and Frank’s seasoning. Roll the meatballs in the flour, then the egg and then the bread crumbs. Deep fry or shallow fry until golden brown.
Blue Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 cup heavy cream
- dash of Worcestershire sauce
- 8 ounces gorgonzola, crumbled
- 16 ounces fettucine, cooked with 1 cup reserved pasta water
Cook fettucine according to package in a large pot of salted water. Save 1 cup of water before draining.
Melt butter in a saucepan. Add flour and cook until toasty brown to create a roux. Season with garlic powder and pepper. Whisk in heavy cream and a dash of Worcestershire sauce. Crumble and stir in gorgonzola until melted. (If sauce is too thick, add pasta water to thin).
All you need with these buffalo chicken meatballs on fettucine with blue cheese sauce is a side salad of crisp romaine, celery and carrots.
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