Preheat oven to 450 degrees F. In a small pot, combine butter and hot sauce over low heat, whisking until butter is melted. Set aside to cool for 10 minutes. Coat a 9″ X 13″ baking dish with oil. Place remaining chicken ball ingredients (including cooled hot-sauce mixture) in a large bowl and mix by hand until thoroughly combined. Roll the meatball mixture into marble-sized balls, packing meat firmly. Place the balls evenly in rows in the baking dish. Roast until firm and cooked through, about 15 minutes. Allow the balls to cool for 5 minutes. Drizzle balls with extra hot sauce and serve with blue cheese or ranch dressing and extra celery. Serves 2-4.

I recommend you going to the linked blog for more pictures – there are easy step-by-step photos that I failed to take myself (I’m working on it!) and the added visuals make the recipe a breeze to put together. I was nervous about the store-bought eggroll wrappers, but they were so easy I can see myself doing different variations on the classic eggroll in the future!

• 12 egg roll wrappers (roughly 4 square inches)
• 1 cup cooked and shredded chicken (6 ounces)
• 1/2- 2/3 cup Frank’s Red Hot Sauce
• 1 cup crumbled blue cheese (4 ounces)
• 1 cup broccoli slaw or cole slaw (dry)
• Small bowl of water
• Nonstick cooking spray

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. Serve with Blue Cheese or ranch dressing.

AND THE WINNER IS…

Buffalo Chicken Eggrolls!

(Now I REALLY wish I took more pictures…they were just so good I pretty much ate them instantly.)

While the meatballs were fantastic, the Eggrolls were a clear winner for me. They were more fun to make (no mushing your hands around raw eggs and chicken) and easier to eat. I would rather serve these at a party because they are easier to grab and munch on than the round meatballs, which were a little crumbly. I would definitely make both recipes again, but I like the idea of the meatballs served over a tasty salad than on a tray at a party.

Farewell, until my next Buffalo Chicken craving…