Rocco GizzoIf Nashville Hot Meatballs is on the menu, I already know what kind of meal we are having. It is meatballs with the fiery, savory personality of Nashville hot chicken. Put it out when people are coming over and let the table do the rest. It is exactly the kind of thing I want on a game-day spread. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. If you need a chicken recipe with more personality than the usual weeknight fallback, Nashville Hot Meatballs belongs in the rotation.
Chicken
Nashville Hot Chicken Meatballs
Nashville Hot Chicken Meatballs is a craveable chicken dinner with big flavor and no boring bites.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup panko or more as needed
- 1 egg
- 2 tbsp milk
- 3 scallions finely diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Nashville Hot Sauce
- 1 cup hot sauce
- 1/4 cup brown sugar
- 2 tbsp cayenne pepper powder
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp pickle juice
For the Ranch
- 1/2 cup mayo
- 1/2 cup sour cream
- 3/4 cup buttermilk
- 2-3 tbsp each of chopped chives parsley, and dill
- 1 tsp garlic powder
- 2 tsp onion powder
- Splash of white wine vinegar
- Salt
Instructions
- Preheat your oven to 400
- Mix all the meatball ingredients together in a bowl, adding more breadcrumbs as needed. Roll into balls and bake for 10 minutes.
- While the meatballs are cooking, mix all the Nashville hot sauce ingredients to a bowl.
- Add the meatballs to a crockpot, followed by the Nashville hot sauce. Cook on low for 2 hours.
- While the meatballs cook, mix the ranch ingredients together.
- Once done, garnish with chopped bread and butter pickles, and enjoy!
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