Buffalo Chicken and Rice Meatballs

What is an easy appetizer or snack that you can hack with leftover cooked rice? These Buffalo Chicken and Rice meatballs are just the trick! Make sure to thoroughly knead the chicken mixture before shaping into balls. Keep this easy blue cheese sauce on hand for fun snacking with leftover veggies!

Cuisine

American

Difficulty

Easy

Diet

Gluten Free

Cooking Technique

Air Fry

Keywords

4-5 (22-25 meatballs), air fry, american, blue cheese crumbles, chicken, cup cooked rice, easy, egg, frank’s hot sauce, garlic powder, gluten free, ground chicken, Instant Pot Culinary Team, lemon, mayonnaise, meatballs, onion powder, quick and easy, rice, salt, scallions, sour cream, vegetable oil spray

Servings

4-5 (22-25 meatballs)

Ingredients

1 lb ground chicken
1 tsp onion powder
1 tsp garlic powder
2 scallions
¼ cup Frank’s hot sauce
1 egg
1 cup cooked rice
Organic Vegetable oil spray
1/3 sour cream
1/3 mayonnaise
½ lemon
1 tsp salt
½ c blue cheese crumbles

Instructions

In a large bowl, thoroughly combine ground chicken, onion powder, garlic powder, minced scallions, hot sauce, egg, and cooked rice.
Form two tablespoons of chicken mixture into meatballs by gently rolling each ball in your hands. Dip your hands in water to reduce stickiness while rolling. Place the meatballs on a plate or baking sheet until all meatballs are done.
Place meatballs in basket, careful not to crowd. Spray with organic vegetable oil spray.
Air Fry in batches at 400°F / 205°C for 12 Minutes. After 12 Minutes, spray the meatballs and brush additional hot sauce on top. Air Fry for another 3-5 Minutes, until golden.
While the meatballs are cooking, make the blue cheese sauce. In a small bowl, whisk together mayonnaise, lemon juice, salt, and sour cream. Add in blue cheese and stir to combine.
Serve the chicken meatballs with sliced scallions and blue cheese sauce for dipping. Enjoy temperature or straight out of the air fryer!