With football finals just around the corner, it’s time to level up your snack game! These bites are packed with chicken, smoky spice, and a gooey blue cheese centre-finished with a toss in our rich Westgold Buffalo Sauce.
Difficulty – Easy
Prep time – 10 minutes
Cook time – 10 minutes
Serves – 25 halves
Ingredients
Meatballs:
500g chicken mince
1½ tsp smoky spice mix
2 eggs, beaten
½ cup fresh bread crumbs
3 rashes of cooked streaky bacon, plus extra to sprinkle
3 tbsp chives or spring onions, chopped
Salt and pepper
50g blue cheese, plus extra to sprinkle
Extra flour for rolling
Oil and salted butter for frying
1 quantity of Westgold Buffalo Sauce
Method
Mix the chicken mince, smoky spice, eggs, breadcrumbs, bacon, chives, salt, and pepper in a bowl until well combined.
Take a tablespoon of the mixture, place a small knob of cheese in the centre, and close to hide the cheese in the middle.
Roll the meatballs in flour.
Heat a large non-stick frypan, add a little oil, and cook half the meatballs at a time. Add a knob of salted butter and brown on all sides until cooked through.
Remove from the pan and cook the other half of the meatballs.
Combine all the meatballs back into the pan, add ½ cup of buffalo sauce, and toss to coat.
Spoon out onto a serving platter and sprinkle over the extra bacon and blue cheese.
Serve with a bowl of extra buffalo sauce on the side.
Original recipe sourced from: Westgold
