1 lb. ground chicken
3/4 c. bread crumbs
1 large egg
1 tbsp. chives, plus more for garnish
1 tsp. cayenne
kosher salt Freshly ground black pepper
5 tbsp. unsalted butter, melted
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder Blue cheese dressing, for dipping
- Preheat oven to 400 and line a large baking sheet with parchment paper. In a large bowl, mix chicken with bread crumbs, egg, garlic, chives and
cayenne until completely combined. Season with salt and pepper.
- Roll mixture into 20 meatballs, around two tablespoons chicken per ball. Bake until firm, about 5 minutes. Transfer to slow cooker.
- In a medium bowl, mix melted butter with Budweiser Hot Wing Sauce and Worcestershire sauce. Whisk to combine and pour over meatballs. Place lid on slow cooker and cook on low for 2 hours.
- Serve with a drizzle of blue cheese and chives for garnish.