Buffalo Chicken Meatball Bowls
These buffalo chicken meatballs pack a punch! They have tons of flavor and are super customizable. Packed with veggies, couscous, blue cheese vinaigrette and wing sauce, they hit the spot and are incredibly satisfying.
Ingredients
- 1 cup dry pearl couscous
- 1 ½ cups chicken stock
as much as you’d like, for the bowls:
- chopped celery
- chopped green onions
- shredded carrots
- shredded lettuce
- chopped fresh cilantro
- crumbled blue cheese
- ranch dressing
meatballs
- 1 pound ground chicken
- ⅓ cup italian seasoned breadcrumbs
- ⅓ cup shredded carrots plus more for the bowls
- ⅓ cup chopped green onions plus more for serving
- ¼ cup chopped fresh cilantro
- ¼ cup buffalo wing sauce plus more for drizzling
- 2 tablespoons chopped fresh chives
- 1 teaspoon ranch seasoning
- kosher salt and pepper
- 1 tablespoon olive oil
blue cheese vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove minced
- 1 tablespoon chopped chives
- 1 teaspoon dried dill
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- pinch of salt and pepper
- ½ cup olive oil
- 4 tablespoons crumbled blue cheese
Instructions
- Prepare the couscous accordion to the package directions, using the chicken stock. It will probably take 10 to 15 minutes. You can also chop the other vegetables at this time.
- Next, make the meatballs. In a bowl, combine the chicken, bread crumbs, carrots, onions, ranch seasoning, cilantro, wing sauce, chives and a big pinch of salt and pepper. Mix until almost combined, then stir in the gorgonzola cheese. Form the mixture into 1-inch meatballs (I wet my hands to do this, which makes it easy to roll smooth meatballs!).
- To brown the meatballs, heat one tablespoon of the olive oil in a nonstick skillet over medium heat. Add the meatballs and cook for 1 minute until brown, then flip and brown the other side. Continue to shake the pan and flip the meatballs until they are browned on all sides and cooked through, about 8 to 10 minutes. Add a few big drizzles of wing sauce and toss the meatballs in it. The internal temperature should read 165 degrees F.
- While the meatballs cook, make the vinaigrette. You can also make this ahead of time. Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.
- Time to build the bowls! Toss the couscous with a bit of the blue cheese dressing. Evenly divide the couscous between 4 bowls. Top with shredded carrots, celery, lettuce, green onions and cilantro. Add a few meatballs to the top. Drizzle on more wing sauce and/or blue cheese vinaigrette. You can also add ranch.
- Enjoy! There is no right or wrong way to make the bowl. Make it your own!
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