Saucy Mama Clucking Blue Meatballs

I can't believe how well this recipe turned out. This was one of the first recipes The Wife and I came up with for the Saucy Mama Recipe Contest.

I think the simplicity of the ingredients really is what really makes this dish - chicken and blue cheese. Done and done. The panko provides and nice crispy exterior, and the the sauce covering doesn't make it lose it's crispy shell.

Give these a try at your next tailgate, or the next time you have people over. No "wing fingers" or worrying about where to put the bones. And you can make them perfectly bite size, so the only thing to toss is the toothpick.

Ingredients:

1 lb. boneless, skinless chicken breast

1 16 0z tub of blue cheese crumbles (the crumbles make your life easier)

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of garlic powder

2 eggs (for an egg wash)

Panko bread crumbs for breading (about 1 1/2 cups)

1 bottled of Saucy Mama Hot Wing Sauce

Directions:

I like to make my ground chicken fresh at home because it cuts out a lot of the fat, and gives these a fresher taste.

Cube your chicken into 2 inch cubes and place half into a food processor. Using the "pulse" button, pulse for one second increments, about 5 times or until your chicken has reached a ground consistency - don't over do it or you'll get mush. Repeat with other half of chicken - it's just easier to work in smaller quantities to get consistency.

Place your ground chicken into a large bowl and add the blue cheese crumbles, salt, pepper and garlic. Mix with a rubber spatula - it will keep the mixture cooler than mixing it with your hands and keep the cheese easier to work with. Let mixture set while you prepare the eggwash and panko.

Crack the two eggs into a bowl, add a splash of water and whisk together.

In a separate bowl place your panko bread crumbs.

Using an ice cream scoop, scoop out 1 to 1 1/2 inch sized balls of the chicken and blue cheese mixture and roll in your hands to make a ball.

Place in the egg wash and roll to cover. Then place in the panko mixture and roll to ensure good coverage there as well.

Do this for the remaining chicken.

Place the breaded meatballs onto a plate and refrigerate for 30 minutes.

While the meatballs are in the fridge, turn your oil onto 350. (having a deep fryer makes you life easier, but it can also be done in a pan - just remember to turn them to get even browning.)

After 30 minutes, drop your chicken into the oil and fry for 3-4 minutes, until cooked through.

Place on a paper towel to drain.

You'll end up with a beautiful brown shell that's crisp, with hints of blue cheese poking through.

Now, to really take these to the next level, pour your Saucy Mama Hot Wing Sauce into a deep bowl. With a tooth pick, stab a meatball and submerge in the Saucy Mama Hot Wing Sauce.

Shake off any excess sauce, and Voila!

Garnish with celery and a few extra blue cheese crumbles on top.

This recipe can also be made healthier by baking instead of frying the meatballs. But any fault for lack of flavor or crispness is entirely on you.