Buffalo Balls


  • 1 pound ground chicken
  • 2 cups Bisquick
  • 1 teaspoon chicken bouillon powder
  • ¼ cup water 
  • 2 cups cheddar cheese, grated
  • 1 block blue cheese, cut into cubes 
  • Buffalo sauce (½ cup butter, 1 cup Frank's Red Hot Sauce, 2 teaspoons cayenne pepper)
  • 1 teaspoon parsley, to garnish
  • Ranch dressing, to serve
  • Cut carrots and celery sticks, to serve (optional)


  • Heat grill to medium.
  • In a medium-sized bowl, combine ground chicken, Bisquick, bouillon, water, and cheddar cheese. Use your hands to mix well until the contents are uniformly incorporated. 
  • Form chicken mixture into balls around an individual cube of blue cheese. Repeat until all of the mixture has been used.
  • Grill the chicken balls on medium heat, covered, for approximately 30 minutes until firm. Each ball should reach an internal temperature of 160°F.
  • Using a cast-iron skillet on direct heat, melt butter, stirring in Frank's Red Hot Sauce and cayenne pepper. Dredge the chicken balls in the hot sauce.
  • Sprinkle with parsley to garnish, and serve. Optional: pair with ranch dressing, cut celery sticks, and carrots on the side.