Wisconsin
Slow Cooker Buffalo Chicken Meatballs
2 lb. ground chicken
3/4 C finely choped celery
1/2 C finely chopped onion
3 cloves garlic, finely chopped
1/2 tsp. Pepper Pepper Pleasoning
1/4 C butter, melted
1 C Breading Mix Pleasoning
3/4 C Franks Rd Hot Buffalo wing sauce
2 eggs
2 tsp. salt
2 Tbl. vegetable oil
1 C blue cheese dressing for dipping
In a 12-inch non stick skillet, heat 1 Tbl. of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and balls. Transfer browned meatballs to 4 qt. slow cooker. Pour 1/4 C of the sauce over balls. Cover cook on low heat about 3 hours or until thermometer inserted in a meatball reads at least 165′