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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Your guests will have a ball sampling this appetizer that has all the flavor and saucy goodness of traditional Buffalo chicken wings, but without the bones. âSuzanne Clark, Phoenix, Arizona Ingredients:
1/4 cup finely chopped celery |
1/4 cup finely chopped onion |
1/4 cup finely chopped carrot |
1 envelope ranch salad dressing mix |
1 egg, lightly beaten |
1 pound ground chicken |
2 cups crushed potato chips |
2 tablespoons canola oil |
1 container (10 ounces) philadelphia original cooking creme |
3/4 cup crumbled blue cheese |
2 garlic cloves, minced |
1/2 cup buffalo wing sauce |
Directions:
1. Combine the first five ingredients in a large bowl. Crumble chicken over mixture and mix well. Shape into 1-in. balls and roll in potato chips.
2. Cook meatballs in oil in batches in a large skillet until no longer pink; drain.
3. For dip, combine the cooking creme, blue cheese and garlic in a small bowl. Drizzle meatballs with wing sauce and serve with dip. Yield: 2-1/2 dozen meatballs (1-1/2 cups dip).
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