Kathleen’s Buffalo Balls (No, not really)


  • 1lb ground chicken or turkey
  • 2 oz cream cheese, softened
  • 2 eggs
  • 2 Tbl chopped celery
  • 3 Tbl crumbled blue cheese
  • 1/2 tsp black pepper
  • ½ Cup of Peggy’s Wing Sauce


  • Combine all of the meatball ingredients in a medium bowl. Do not add salt. The mix will be sticky and gooey, form into about 1 inch balls. Place them on a greased cookie sheet and bake at 350 degrees (F) for 10 minutes.
  • Heat up the Peggys’s Wing Sauce so that it is warm.
  • After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the Peggy’s Wing Sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome! And of course, you must serve with celery sticks to be authentic!

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