Cooking On The Ranch

menu icon
search icon

 Honeyed Prosciutto Wrapped Shrimp

By 35 Comments


Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of  prosciutto then fried. Sprinkled with crumbled blue cheese, chopped chives and a drizzle of honey, Prosciutto Wrapped Shrimp is an easy yet impressive shrimp appetizer.

Prosciutto wrapped shrimp drizzled with honey and chopped chives.

Everything is always better wrapped in bacon. For this recipe, we’re taking a leaner route and using dry cured prosciutto, an Italian ham product.

Prosciutto, known for its salty and savory profile, crisps up beautifully to compliment tender sweet shrimp, for a shrimp appetizer that’s not only sophisticated by satisfying. A drizzle of Honey adds a touch of liquid gold for a show stopping appetizer.

There is just something about a salty savory appetizer drizzled with golden honey. The flavor combination is simply outstanding. Another example of this combination is my appetizer recipe for Pear Blue Cheese Crostini. You need to check that one out.

Shrimp appetizer recipes make a frequent appearance in our house. Why? Because they’re so quick and easy to prepare. And this recipe with shrimp and prosciutto certainly doesn’t disappoint.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make prosciutto wrapped shrimp.
  • Large Shrimp: Deveined, peeled, tails left on or off.
  • Thinly Sliced Prosciutto
  • Crumbled Blue Cheese. Or you can use Gorgonzola. Both are sharp and salty with a strong smell. It's delightfully funky.
  • Medjool Dates: Medjool dates are a sweet date originally grown in Morocco, but are currently being grown in the United States. They have a rich caramel like flavor, and chewy texture. You can purchase them pitted or with pits. Purchase the pitted to make this recipe an easy fix.
  • Honey
  • Neutral Oil, for frying. Vegetable or canola oil work well here.
  • Honey
  • Chives: For garnish.

Step by Step Instructions, How To Make Prosciutto Wrapped Shrimp, It’s Easy

How to make proscuitto wrapped shrimp.
Frying prosciutto wrapped shrimp in a large frr pan.
  • Step 1: Lay the prepped ingredients on a large cutting board. Place a sliver of Medjool date into the butterflied shrimp. Then wrap the shrimp with a slice of prosciutto.
  • Step 2: Heat the oil in a large fry pan. Fry the wrapped shrimps for about 3-4 minutes per side, or until shrimp are cooked through and prosciutto is crisp.
Prosciutto wrapped shrimp on a white platter drizzled with honey and garnished with chopped chives.
  • Step 3: Place the cooked shrimp on a serving platter. Drizzle with honey, sprinkle on crumbles of blue cheese and garnish with chopped chives.
Is Prosciutto Wrapped Shrimp A Make Ahead Appetizer?

It most certainly can be. Serve this shrimp appetizer right out of the fry pan, or you can make ahead and serve at room temperature. Which makes it a “travel well” appetizer to take to a party.

Does This Appetizer Recipe Need A Dipping Sauce?

I personally think this prosciutto wrapped shrimp has so much flavor that it doesn’t need a dipping sauce at all. But if you’d like, melt some butter and add some garlic powder for a simple sauce. Or mix two tablespoons of Dijon mustard with 1 teaspoon of honey for a Honey Mustard sauce.

Tips For Success

  • Tip: Choose Quality Shrimp: Every Shrimp has a tail, but wild-caught American Shrimp not only has a story rich with flavor, but it’s also about hard-working families who bring us shrimp that tastes like shrimp. Please look for wild caught shrimp rather than farm raised. All-natural, healthy food from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic with superior texture and flavor. Walmart, Sprouts and Whole Foods are good sources.
  • Choose large shrimp. The larger the shrimp, the easier it will be to assemble this appetizer.
  • Don’t over crowd the shrimp in the saucepan. Leave space between the shrimp when frying so air can circulate. If they’re place too close, it will create steam. The prosciutto won’t crisp up as well and the shrimp texture will be compromised.
  • Purchase a dry style of blue cheese. Blue cheese already crumbled and available for purchase in a deli container is a good choice here. Some expensive blue cheeses are very creamy. Save those to make a good homemade Blue Cheese Dressing Recipe.

Storage

  • Store any leftover shrimp in an airtight container in the refrigerator for up to two days. Pop them in the microwave for about 15-30 seconds to take the chill off.

The tender texture of the shrimp, the sweetness of the Medjool date, salty prosciutto, and the strong piquant flavor blue cheese, all drizzled with honey is truly a treat.

And if you’re looking for more appetizer ideas, don’t miss my category for Appetizers. You’ll find lots of fun recipes including the most popular on my site for this Smoked Salmon Platter. A recipe from Grand Lake Lodge in Grand Lake, Colorado, it’s a great way to serve smoked salmon.

And if you’re looking for more “bacon-wrapped” ideas, or Apple Appetizers, don’t miss my recipe for Apples on Horseback.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Prosciutto wrapped shrimp drizzled with honey and chopped chives.
Print Recipe
5 from 1 vote

Honeyed Prosciutto Wrapped Shrimp with Blue Cheese

Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of  prosciutto then fried. A sprinkle of crumbled blue cheese, some flakes of chive and a drizzle of honey and you've got an easy and impressive shrimp appetizer.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 308kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil canola or vegetable oil work well here
  • 12 large raw shrimp
  • 6 slices Prosciutto cut in half lengthwise to make 12 slices
  • 6 Medjool dates
  • 2 Tablespoons chives chopped
  • ¼ Cup Blue Cheese crumbled. Or Gorgonzola.
  • 2 Tablespoon honey

Instructions

  • Peel, devein and butterfly the shrimp. You can leave the tails on or remove them.
  • If you purchased pitted dates, remove the pits from and quarter or cut the dates in eights, depending on the size of the shrimp. Stuff a slice of the date inside each shrimp.
  • Cut the prosciutto in half length wise and wrap a slice around the body of each shrimp.
  • Heat the oil over medium high heat. Sautee the shrimp for about 2 minutes per side, or until the prosciutto is crisp and the shrimp are cooked through.
  • To serve, arrange shrimp on a serving plater, sprinkle with blue cheese, chives and drizzle with honey.

Notes

Tips for Success:
  • Choose Quality Shrimp: Every Shrimp has a tail, but wild-caught American Shrimp not only has a story rich with flavor, but it’s also about hard-working families who bring us shrimp that tastes like shrimp. Please look for wild caught shrimp rather than farm raised. All-natural, healthy food from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic with superior texture and flavor. Walmart, Sprouts and Whole Foods are good sources.
  • Choose large shrimp. The larger the shrimp, the easier it will be to assemble this appetizer.
  • Don’t over crowd the shrimp in the saucepan. Leave space between the shrimp when frying so air can circulate. If they’re place too close, it will create steam. The prosciutto won’t crisp up as well and the shrimp texture will be compromised.
  • Purchase a dry style of blue cheese. Blue cheese already crumbled and available for purchase in a deli container is a good choice here. Some expensive blue cheeses are very creamy. Save those to make a good homemade Blue Cheese Dressing Recipe.

Nutrition

Serving: 12g | Calories: 308kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 257mg | Potassium: 327mg | Fiber: 2g | Sugar: 28g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Prosciutto Wrapped Shrimp with Blue Cheese … It’s What’s For An Appetizer

Pappas Bros Shrimp With Creamy Remoulade Sauce

By 28 Comments

This Shrimp Remoulade Recipe starts with a unique breading of flour and corn meal. Shrimp is then butterflied, breaded, then pan-fried. Served with this amazing creamy zesty creamy remoulade sauce, this recipe has just propelled itself into first place as our favorite shrimp appetizer. It’s a winner!

Breaded shrimp with shrimp remoulade sauce.

Where Did I Learn To Make Shrimp Remoulade?

When Wine Spectator Magazine prints a feature article about food and recipes from distinguished restauranteurs and renowned chefs, one should sit up and take notice. Their article featuring this Shrimp Remoulade recipe caught my attention and I knew I had to make this one in my own kitchen.

This shrimp remoulade recipe comes from third generation Greek-American Pappas brothers. A family of entrepreneurs, who has settled in Texas and currently own 85 restaurants in seven states. The closest for us here in South Denver is Pappadeaux.

What Is Remoulade Sauce?

Remoulade sauce is a traditional French sauce which can include a variety of ingredients such as capers, pickles, horseradish, mustard and even garlic. There are many flavor versions, but all remoulade’s begin with mayonnaise or oil. Cajuns and Creoles have popularized the sauce in Louisiana and beyond and have strongly influenced the basic recipe.

Remoulade sauce served with fried shrimp makes a wonderful appetizer, or, served with a salad, a light dinner.

Remoulade sauce can also be served with fried gulf oysters, as a sauce on po’boy sandwiches, or with crab cakes.

I first enjoyed remoulade as a dressing for a Paul Prudhomme Shrimp Remoulade Salad from one of his cookbooks. Incredible with flavor, on my first visit to New Orleans, I simply had to order it in every restaurant we visited. And every version was different but addictive with flavor.

Shrimp remoulade is easy to make and wonderful way to enjoy remoulade sauce. Let’s take a look at this Texas inspired version which starts with a unique flour and cornmeal breading.

The end result is an amazing seafood appetizer.

Ingredients To Make Shrimp Remoulade

Ingredients to make Shrimp Remoulade
  • One pound large shrimp.
  • Capers, either salted or in brine
  • Dried Thyme
  • Spicy Cajun or stone-ground mustard
  • Neutral oil, Canola or vegetable oil will work well here.
  • Catsup
  • Yellow onion
  • Mayonnaise
  • Flour and Cornmeal: Adding cornmeal to the breading process adds a pleasant crunch to the fried shrimp.
  • Seasonings: Red chile flakes, paprika, Kosher salt, freshly ground pepper and garlic powder.
  • Lemons

Step By Step Instructions, It’s Easy

Making breading for shrimp remoulade.
Breading shrimp to make shrimp remoulade.
  • Step 1: Make The Breading: Place flour, corn meal, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
  • Step 2: Place the shrimp in the bowl and toss well to coat.
Frying shrimp to make shrimp remoulade.
Making remoulade sauce.
  • Step 3: Heat ½ cup oil in a fry pan. Once the oil is hot, place the shrimp in the pan and fry for 2 – 3 minutes per side, or until shrimp are cooked through.
  • Step 4: Place mayonnaise, ketchup, mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.

Tips For Success

  • Don’t over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they’re too close together and touching, this will create steam and compromise the crunch factor of the breading.
  • Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.
Fried Shrimp Remoulade.

Shrimp remoulade is a classic New Orleans recipe. I hope you give this one a try. It’s easy and it’s crowd pleasing.

Serve shrimp remoulade with a Louisiana themed Cajun Salad.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Fried Shrimp Remoulade.
Print Recipe
4.67 from 3 votes

Pappas Brothers Shrimp With Creamy Remoulade Sauce

Shrimp with Remoulade Sauce, a wonderful appetizer recipe.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: French
Servings: 6
Calories: 492kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound large shrimp shelled, deveined and butterflied, tails intack for dipping
  • For the Breading:
  • 1 Cup flour
  • 1 Cup corn meal
  • 1 Tablespoons Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ Cup Oil for frying Canola or vegetable
  • For the Remoulade
  • ½ Cup mayonnaise
  • 2 Tablespoons ketchup
  • 1 Tablespoon spicy Cajun mustard
  • 1 Tablespoon capers chopped
  • 1 Tablespoon yellow onion grated
  • 1 teaspoon dried thyme
  • 2 lemons for juice and serving
  • 1 Tablespoon parsley rough chopped

Instructions

  • For the shrimp:
  • Place flour, corn flour, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
  • Heat ½ C. oil in a fry pan, preferably cast iron, until oil is hot.
  • Dredge shrimp in seasoned flour, making sure they are covered good.
  • Fry for about 2 minutes per side or until golden and cooked through.
  • Drain on paper towels.
  • For the remoulade:
  • Place mayonnaise, ketchup, whole-grain mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
  • Pile shrimp on a plate, serve next to a bowl of remoulade. Sprinkle all with parsley and serve with lemon wedges

Notes

Tips for success: 
  • Don’t over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they’re too close together and touching, this will create steam and compromise the crunch factor of the breading.
  • Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.

Nutrition

Calories: 492kcal | Carbohydrates: 41g | Protein: 6g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1397mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 3mg

Shrimp Remoulade …It’s What’s for an Appetizer

This recipe was first publishes June of 2012, and updated January 2024 with better instructions and step by step instructions.

Hearty Stove-Top Cowboy Spaghetti

By 1 Comment

Cowboy Spaghetti is cooked stove-top and with hearty ingredients the whole family will love. Ground beef, spaghetti, warm spices and plenty of cheese. Cowboy Spaghetti is easy to make and one of those recipes with so much flavor, you simply can’t quit eating. On the table in 30 minutes = family weeknight friendly.

If you love an easy, hearty pasta recipe for a quick dinner, don’t miss my recipe for Quicker Chicken Bolognese.

Table of contents

Cowboy Spaghetti with a topping of grated cheese, chopped chives.

What Is Cowboy Spaghetti?

Cowboy Spaghetti is a pasta dish that combines ground beef, spaghetti, peppers and warm spices with a tomato sauce. In this case we’re making things super easy and using a can of condensed tomato soup. This Cowboy Pasta recipe is a Western version of Italian Spaghetti with Meat Sauce.

Tex-Mex Meets Spaghetti

Western cuisine is known for its bold flavors and exciting spice combinations, but have you ever thought about incorporating those flavors into your pasta dishes? I can’t think of a better recipe to fit into my Rustic Colorado Comfort Food niche. Perfect Western cuisine. Here’s why it works.

  • Cowboy spaghetti is a delicious fusion of two popular cuisines, and it's the perfect way to add some excitement to your weeknight meals.
  • The beauty of Cowboy spaghetti is that it can be customized to your liking. You can make it as spicy or mild as you want, and you can switch up protein or veggies with what you have on hand.
  • The basic recipe involves cooking spaghetti and tossing it in a flavorful meat sauce made with tomatoes, chili powder, cumin, and other spices.
  • This recipe makes enough to feed a family of eight. And you might even have some leftovers.

Ingredients You’ll Need

Ingredients to make cowboy spaghetti.
  • 1 pound ground beef, lean
  • Spaghetti
  • Condensed Tomato Soup
  • Shredded cheddar cheese and pepper jack cheese.
  • Onion
  • Poblano Pepper and Orange Bell Pepper
  • Frozen Sweet Corn
  • Milk
  • A-1 Steak Sauce
  • Chile Powder, New Mexico Red Chile Powder preferred.
  • Taco Seasoning I recommend that you use my recipe forHomemade Taco Seasoning Blend. If you don’t please add ¼ teaspoon of hot smoked paprika to packaged taco seasoning. It’s an important part of the end flavor of this dish.

Ingredient Substitutions

  • To make this recipe gluten free, simply use use gluten free spaghetti, and a can of Amy’s Tomato Soup. Amy’s is not condensed therefore reduce the milk to ½ cup.
  • Make it your own Protein swaps: Substitute 1 pound of ground chicken for the ground beef, or you can even use shredded chicken. A rotisserie chicken would work well here.
  • Add 4-ounces crispy bacon, cut into bits.
  • Switch up the pasta shape. Use a curly pasta shape like cavatappi and make this a Cowboy pasta recipe.

How To Make The Best Cowboy Spaghetti, It’s Easy!

Making stove top cowboy spaghetti.
Adding liquid ingredients to stove top cowboy spaghetti.
  1. Step 1: Cook spaghetti according to package instructions. When ready to drain, scoop out about ½ cup of the starchy pasta water. In a large skillet, brown ground beef with chopped peppers and onions, until vegetables are tender and beef is no longer pink. About 10 minutes.
  2. Step 2: Add taco seasoning, chile powder and milk and stir well. Add frozen corn, tomato soup, and A-1 steak sauce. Mix well and simmer for 15 minutes.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Adding cooked spaghetti and cheese to make cowboy spaghetti.
Finishing cowboy spaghetti in a large fry pan.
  1. Step 3: Add cooked spaghetti, cheeses and ¼ cup of pasta cooking water.
  2. Step 4: Mix well until all ingredients are well combined. Add more pasta cooking water or milk if the mix seems dry. Serve immediately.
Is Cowboy Spaghetti Spicy?

Poblano Peppers are routinely fairly mild in the spicy arena. However, if you’re super sensitive to spicy peppers, substitute a green bell pepper for the poblano. This recipe also calls for New Mexico Chile Powder, which can be spicy. Substitute ancho chile powder or paprika.

Is This A One Pot Meal?

I like to cook the pasta separately and then add it to the sauce ingredients. If you try to make this a one pot meal by cooking pasta in the sauce, I’m afraid the pasta will soak up too much of the sauce and make it too dry.

Recipe Variations

  • Olives: Add a small (2.2 ounce can) of sliced black olives. (drained)
  • Pinto Beans: Add a 14.5 ounce can of Pinto beans in chili sauce. (drained)
  • Heat Level: Adjust the heat level. Swap out jalapeno peppers for the poblano peppers. Or add a shake or two of your favorite hot sauce.
  • Gluten Free: Simply purchase Gluten free pasta to make this a gluten free recipe.
  • Toppings: A dollop of sour cream, sliced green onions, Pickled Onions, and chopped cilantro are all good options here.

Storage and Leftovers

  • To store leftovers: Store leftover in an airtight container in the refrigerator for up to 4 – 5 days. Reheat stove top or microwave for delicious leftovers.
  • Freeze any leftovers in an airtight container for up to three months. I like to use a freezer safe zip-lock style baggie. Pressing the air out, you can store leftover laying flat to optimize freezer space. Let the spaghetti thaw overnight in the refrigerator and then reheat.

Serving Suggestions

Cowboy Spaghetti is a hearty meal on it’s own. But if you’d like to make this more of a big meal presentation, serve it with Cheesy Cornbread, or take a look at this Southwestern Salad Recipe.

Cowboy spaghetti in a bowl.

Cowboy Spaghetti is a great way to switch up your pasta game and impress your family or dinner guests with a unique and delicious fusion dish. This version of cowboy pasta is easy to make and customizable, making it a great addition to your weekly meal rotation. Give this Western style spaghetti recipe a try, your family will love it.

More Easy Pasta Recipes

And don’t miss my category for pasta recipes, you’ll find lots of great recipes including the most popular on my site for Flemings Steakhouse Mac and Cheese. And if you’re looking for more Cowboy inspired recipes, try these for Cowboy Chili and Grilled T-bone Steaks with Cowboy Butter.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cowboy Spaghetti Recipe.
Print Recipe
5 from 1 vote

Skillet Cowboy Spaghetti

Cowboy Spaghetti is cooked stove-top and with hearty ingredients the whole family will love. Gound beef, spaghetti, warm spices and plenty of cheese. Cowboy Spaghetti is easy to make and one of those recipes with so much flavor, you simply can't quit eating.
Prep Time15 minutes
Cook Time30 minutes
Course: Pasta Recipes
Cuisine: American/Mexican
Servings: 8
Calories: 441kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground beef lean
  • 1 orange bell pepper chopped
  • 1 poblano pepper chopped
  • 1 small sweet onion chopped
  • 2 Tablespoons Taco seasoning
  • 10 ounces tomato soup condensed, canned
  • 1 teaspoon Red Chile Powder New Mexico preferred, or cayenne
  • 1 cup milk
  • 1 Tablespoon A-1 Steak Sauce
  • 1 cup sweet corn frozen, kernels
  • ¼ cup pasta cooking water
  • 12 ounces Spaghetti Cooked
  • ½ Cup Cheddar Cheese shredded
  • ½ Cup Pepper Jack Cheese shredded

Instructions

  • In a large skillet, brown ground beef with chopped peppers and onions, until vegetables are tender and beef is no longer pink. About 10 minutes.
  • Add taco seasoning, chile powder and milk and stir well. Add corn, tomato soup, and A-1 steak sauce. Drizzle in some of the pasta water as needed. I usually do ¼ – ½ cup. Mix well and simmer for 15 minutes.
  • Stir in cooked spaghetti and shredded cheese. Simmer for about 5 minutes until heated through.
  • Serve with more grated cheese on top.

Notes

 Make it Your Own:
  • Add a small (2.2 ounce can) of sliced black olives. (drained)
  • Add a 14.5 ounce can of Pinto beans in chili sauce. (drained)
  • Adjust the heat level. Swap out jalapeno peppers for the poblano peppers. Or add a shake or two of your favorite hot sauce.
 
Tips for Success: Use a lean mix of ground beef. There’s no need for extra fat for this recipe. Save that 80-20 blend for your favorite burger.

Nutrition

Serving: 8g | Calories: 441kcal | Carbohydrates: 48g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 364mg | Potassium: 663mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1024IU | Vitamin C: 39mg | Calcium: 176mg | Iron: 2mg

Cowboy Spaghetti … It’s What’s For Dinner

Easy Baked Buffalo Chicken Meatballs

By 2 Comments

Chicken Wings without the mess. This Buffalo Chicken Meatballs recipe is a perfect and popular game day party appetizer. You’re going to love everything about these meatballs. They’ve got it all, flavor, texture and that kick of Buffalo Wing Sauce heat that we all love. Oven baked, these are a breeze to make.

When it comes to game day food ideas, I rank this recipe right up there with the best. It’s a big toss up between this recipe and my recipe for BBQ Meatballs.

Chicken meatballs glazed in buffalo wing sauce served with blue cheese dressing and celery sticks.

Who can resist America’s favorite chicken wing flavors tucked neatly inside a chicken meatball.

These Buffalo Chicken Meatballs bring with them the savory, tangy beloved flavor of Buffalo Chicken Wings, but in the form of everyone’s favorite fun food … meatballs.

Made with Frank’s iconic Hot Wing Sauce, serve these with toothpicks as a party or game day appetizer. Your crowd will definitely be wowed!

Rolling the meatballs into smaller 1-inch balls, will yield 2-dozen pieces, perfect for a party treat.

No mess, no stress and a whole lot of deliciousness.

Ground chicken is mixed with diced onion and celery. A tablespoon of mustard adds a wonderful layer of flavor.

Ingredients to make Buffalo Chicken Meatballs.
  • Ground Chicken Meat: Use ground chicken breast or a mix of ground white and dark meat.
  • Vegetables: Diced celery and sweet onion
  • Buffalo Hot Wing Sauce: It wouldn’t be buffalo chicken meatballs without it.
  • Blue Cheese Dressing: I highly recommend using Homemade Blue Cheese Dressing. Or you can use your favorite store purchased brand. You can also use Buttermilk Ranch Dressing for dipping sauce.
  • Panko Bread Crumbs: I prefer Panko bread crumbs to make meatballs. It’s reliable as a binding and easy to use right out of the package.

How Do You Make Buffalo Chicken Meatballs? Step by Step, It’s Easy.

These baked buffalo chicken meatballs are so easy to throw together. Let’s take a look:

Cooking celery and onion to make buffalo chicken meatballs.
Mixing ingredients to make buffalo chicken meatballs.
  1. Step 1: Heat a medium fry pan over medium high heat. Add the oil. Once the oil is hot, add the diced celery and onion. Cook until soft, about 5 minutes.
  2. Step 2: Once the vegetables are cool, combine all ingredients in a large bowl. Panko bread crumbs are perfect for meatballs, bringing a pleasant texture and a platform for the egg to bind it all together.

Tip: I’ve gotten in the habit of adding mustard to every meatball recipe I make. I love the little zing it brings. Try it with your next recipe.

Meat mixture to make Buffalo Chicken Meatballs.
Buffalo sauce cooking stovetop to make Buffalo Chicken Meatballs.
  1. Step 3: Using very clean hands, mix the meat and vegetable mix together until well combined.
  2. Step 4: In the meantime, melt butter into sauce over medium heat in a small saucepan.
Buffalo Chicken Meatballs on a sheet pan ready to bake.
Pouring buffalo wing sauce over cooked chicken meatballs to make Buffalo Chicken Meatballs.
  1. Step 5: Shape the chicken meatballs into 1″ balls. Place them on a baking sheet pan sprayed with non-stick cooking spray. Bake for about 30 minutes, or until cooked through. Baking these meatballs makes for an easy recipe.
  2. Step 6: Drizzle the Buffalo Wing Sauce and butter mix over the meatballs.
Mixing meatballs with the Buffalo Wing Sauce to coat well.
  1. Step 7: Using a sturdy spatula, gently toss and roll the meatballs with the sauce until well coated. Serve immediately with blue cheese dressing and celery sticks.

Make a double batch … these won’t last long!

Can Buffalo Chicken Meatballs Be Made In a Slow Cooker?

I actually don’t like any meatball recipe in a slow cooker. A sealed environment such as a crock pot creates too much moisture. The sauce becomes thin and therefore won’t stick well and coat the meatballs. Stick to the oven for this recipe.

Can Chicken Meatballs Be Made Ahead?

You can prepare and roll the meatballs in advance and store covered in the refrigerator for up to 4 days in advance. And in the freezer for up to three months. Wait to bake until ready to serve.

Tips For Success

  • Cut the onion and celery small. This is a good chance to hone your knife skills. Cutting the celery and onion into a fine dice will insure the meatballs stay in perfect little round balls. Too large of vegetable chunks will cause the meatballs to fall apart.
  • Make the perfect meatball. Roll the meatballs using the palms of your hands. I always count to 20 rolls to make sure the meat mixture is firmly packed. If there any chunks of celery or onion sticking out, push it back in with your fingers and roll the meatball a few more times.
  • You can find packages of pre-ground chicken at your market, but you can also purchase boneless, skinless chicken breasts and grind the meat in your food processor. It’s easy to do and works like a charm. Cut the breasts into large chunks, throw them in the food processor, start with a few pulses and then grind them for about twenty seconds.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, use a microwave oven and reheat in 15 second increments, until hot. Buffalo Chicken Meatballs will also freeze well.

Chicken meatballs glazed in buffalo wing sauce served with blue cheese dressing and celery sticks.

Serve these meatballs with Homemade Blue Cheese Dressing (homemade is always best) and some celery sticks. Your party crowd will be very happy and you’ll be very popular.

And don’t miss my recipe for Smoky Chipotle Bison Meatballs. It’s very popular, easy and crazy delicious with flavor. A perfect appetizer recipe to feed a crowd.

More Game Day Recipe Ideas

Another favorite Buffalo Sauce flavored appetizer recipes is this one for Buffalo Shrimp.

And if you’re looking for even more appetizer ideas, check out my Appetizer Category. You’ll find lots of great finger food recipes for any occasion. Including the most popular on my site for Cream Cheese Chicken Dip and Campechana, Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken meatballs glazed in buffalo wing sauce served with blue cheese dressing and celery sticks.
Print Recipe
5 from 1 vote

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are simply chicken wings without the mess. You're going to love everything about this recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 24 meatballs
Calories: 91kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon olive oil
  • 2 celery stalks finely minced
  • ½ sweet onion finely minced
  • 1 egg lightly beaten
  • 1 tablespoon mustard
  • 1 pound ground chicken
  • 1 cup panko bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons butter
  • ¾ cup Buffalo-style hot sauce
  • 1 cup blue-cheese dressing

Instructions

  • Preheat oven to 350 degrees.
  • In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
  • In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.
  • Form the mixture into 1-inch balls and place on a sheet pan that’s been sprayed with PAM. Bake for 25 minutes.
  • In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
  • Serve the meatballs warm with a side of blue-cheese dressing and celery sticks.

Notes

Tips For Success: 
  • Cut the onion and celery small. This is a good chance to hone your knife skills. Cutting the celery and onion into a fine dice will insure the meatballs stay in perfect little round balls. Too large of vegetable chunks will cause the meatballs to fall apart.
  • Make the perfect meatball. Roll the meatballs using the palms of your hands. I always count to 20 rolls to make sure the meat mixture is firmly packed. If there any chunks of celery or onion sticking out, push it back in with your fingers and roll the meatball a few more times.
  • You can find packages of pre-ground chicken at your market, but you can also purchase boneless, skinless chicken breasts and grind the meat in your food processor. It’s easy to do and works like a charm. Cut the breasts into large chunks, throw them in the food processor, start with a few pulses and then grind them for about twenty seconds.

Nutrition

Calories: 91kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 498mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Buffalo Chicken Meatballs Recipe … they’re what’s for Game Day

This recipe was first published July of 2019, and updated December 2023 with step by step instructions.

Sopa Ranchera, Southwest Chicken Soup

By 34 Comments

Sopa Ranchera, A Southwest Chicken Soup recipe that is hearty and healthy with chicken breast, potatoes, and hominy. Brimming with warming Southwestern spices, this is a bowl of clean-eating comfort food without sacrificing flavor.

If this recipe has piqued your interest, don’t miss my recipe for Southwest Spicy Chicken and Cabbage Soup. Clean eating never had it so good.

Southwest chicken soup with hominy and potatoes.

We’ve been eating like lumberjacks. It started sometime in mid-September. The calorie and fat flood gates were opened and it’s been a steady river of deliciousness since.

Its come to a screeching halt and it’s time to take a break, eat clean and healthy over the next couple of weeks, so that the Holiday food gluttony be welcomed with confidence and cheer.

If I’ve said it once, I’ve said it a hundred times, the easiest way to eat clean without skimping on flavor is a big bowl of soup. Lots of broth, lots of vegetables and lean meats make for a satisfying “feel good about yourself” meal.

Here’s a recipe that I found in the January 1999 issue of Cooking Light Magazine and it’s been one of our favorites over the years.

This Southwest Chicken Soup is hearty with potatoes, corn, zucchini, hominy and chicken breast and seasoned with your favorite warming Mexican spices. A flavorful bowl of soup that’s easy to make.

You don’t see a lot of recipes for chicken soup with zucchini, so keep this one in your back pocket for late Summer when zucchini is abundant.

Don’t forget a squeeze of lime just before serving. You’ll love a kick of zesty citrus to brighten flavors and finish the dish.

Ingredients You’ll Need

Ingredients to make Southwest Chicken Soup.
  • Chicken Broth
  • Canned Chopped Tomatoes: I like Red Gold Petite diced tomatoes for soup recipes. Their small size is perfect for blending well with other vegetables. Disclaimer: Red Gold hasn’t provided me any incentive to mention their product.
  • Onion: Sweet or Yellow
  • Hominy: I like to use frozen hominy, however it can be hard to find. Use dried posole, soaked over-night and precooked. Or canned hominy.
  • Boneless Skinless Chicken Breast: Boneless skinless chicken thighs will work well here.
  • Frozen Corn is preferred, but canned corn will work here.
  • Potatoes For this recipe, we’re using russet potatoes. The reason is that they are a starchier potato. We’ll be using the cooking water to supplement the broth, which will enhance flavor and texture.
  • Zucchini: You can use regular zucchini or a Summer squash.
  • Cilantro If you don’t like cilantro, simply omit it from this recipe.
  • Spices: Garlic Powder, Ground Cumin, New Mexico Chile Powder, Mexican Oregano

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to Mexican oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

toasting spices and onion to make southwest chicken soup.
Cooking ingredients to make southwest chicken soup.
  • Step 1: Heat the oil in a large Dutch oven over medium-high heat. Add onion and sauté 3 minutes. Add oregano, cumin, chile powder and garlic powder; sauté until fragrant, about one minute.
  • Step 2: Add cooked potatoes, 2 cups of the starchy cooking water, 4 cups chicken stock, hominy, chicken, corn, salt, canned tomatoes and zucchini; cook 15 minutes. Stir in cilantro; and cook 2 minutes longer.
A bowl of southwest chicken soup with zucchini.
  • Step 3: To serve: Ladle soup into bowls, and top with a dollop of sour cream. Other great toppings are finely chopped raw onion, cilantro, shredded cheese and tortilla strips. Serve with lime wedges.
What Ingredients Make This Soup Taste Better?

Seeking out and using New Mexico Red Chile Powder will increase not only the depth of flavor, but the unique spicy element in this Southwest Chicken Soup. The Hatch Chile Store in New Mexico is a good place to shop. A good quality cumin from a quality spice shop like Savory Spice will add a pure cumin experience.

Why Does Chicken Soup Taste Better The Next Day?

All soups taste better the next day. Why? That overnight rest in the refrigerator allows the ingredients and spices to marry and blend. Even though the soup is no longer cooking on the stove, they are still marinating and breaking down as they rest. Just as they would during a very slow cook.

Tips for Success:

  • Potatoes: You can use other waxier potatoes, such as Yukon Gold or Red Potatoes, but they won’t leave as much starch in the cooking water. Russet Potatoes are the starchiest potatoes available and will provide flavor and slight thickening to the soup. If you use Yukon Gold or Red potatoes, you won’t need to peel them. They have a thinner more delicate skin. Russet potatoes must be peeled.
  • Don’t overcook the soup. Zucchini is a delicate vegetable. Once added the soup will only need to cook for a few minutes.
  • If using dried hominy or frozen posole, you must cook it before adding to this soup. Dried hominy will have to be soaked overnight and then cooked in enough liquid to cover for a couple of hours or until tender. Frozen posole doesn’t need to be soaked overnight, but does require a 2-hour cooking time.

Storage

  • Store this Southwest Chicken Soup in an airtight container in the refrigerator for up to 5 days. Reheat stove-top or microwave.
  • This soup will freeze, but keep in mind the texture of the zucchini may become compromised (watery) once thawed.

What To Serve With This Soup

A salad is always a great side dish to serve with soup. Take a look at this Southwest Salad, brimming with black beans and southwest flavors. And Guacamole Made In A Molcajete is always a good choice for a starter course.

I hope you give this hearty ranch style Southwest chicken soup recipe a try. Perfectly seasoned, perfectly hearty and very healthy.

Southwest chicken soup is a delightful and satisfying culinary experience that brings together the vibrant flavors of the Southwest with the comforting warmth of a hearty soup.

More Southwestern Chicken Soup Recipes

And don’t miss the ever classic and popular recipe for Chicken Tortilla Soup.

And if you love soup as much as we do, don’t miss my Soup Category. You’ll find lots of warming recipes including a couple of the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili and Giada’s Ground Chicken Chili. And one of our favorite stew recipes for Green Chile and Pork Stew.

And if you're looking for a soup recipe to cook when you don't feel like cooking, check this one out for Taco Soup with Ranch Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest chicken soup with hominy and potatoes.
Print Recipe
4.50 from 2 votes

Sopa Ranchera, Southwest Chicken Soup

Sopa Ranchera, a Southwestern Chicken Soup is hearty and healthy with potatoes, savory with chicken breast and brimming with Southwestern spices. A flavorful bowl of Southwestern goodness for when you need a healthy clean-eating soup recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 106kcal
Author: Lea Ann Brown

Ingredients

  • 1 teaspoon oil olive, canola or vegetable oil
  • 1 small sweet onion chopped
  • 1 teaspoon Mexican oregano dried
  • 1 teaspoon New Mexico Red Chile Powder or cayenne pepper
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 4 Cups chicken stock
  • 2 Cups Starchy water from cooked potatoes
  • 2 medium Russet potatoes cubed and cooked, water reserved
  • 1 15 ounce can Hominy drained
  • 2 Cups boneless skinless chicken breasts cooked and shredded or cubed
  • 1 Cup frozen sweet corn or 1-15 ounce ounce canned corn. Drained.
  • ¾ teaspoon Kosher salt
  • 1 small zucchini quartered lengthwise and and cubed
  • 1 15 /12 ounce can diced tomatoes
  • ⅓ Cup chopped fresh cilantro
  • toppings:
  • sour cream
  • finely chopped onion
  • chopped fresh cilantro
  • shredded cheese
  • limes wedges
  • multi-colored tortilla strips

Instructions

  • In a saucepan, cover the cubed potatoes with salted water. Bring to a boil and simmer 10 minutes. Drain the potatoes, reserving the starchy water to add to the chicken broth to make 6 cups liquid.
  • Heat the oil in a large Dutch oven over medium-high heat. Add onion and sauté 3 minutes.
  • Add oregano, cumin, and garlic powder and chile powder. Sauté until fragrant. About one minute.
  • Add cooked potatoes, 2 cups of the starchy cooking water, 4 cups chicken stock, cooked hominy, chicken, corn, kosher salt, canned tomatoes and zucchini; cook 15 minutes. Stir in cilantro; and cook 2 minutes.
  • Ladle soup into bowls, and top with a dollop of sour cream. Other great toppings are finely chopped raw onion, cilantro, shredded cheese and tortilla strips. Serve with lime wedges.

Notes

Tips For Success:
  • Potatoes: You can use other waxier potatoes, such as Yukon Gold or Red Potatoes, but they won’t leave as much starch in the cooking water. Russet Potatoes are the starchiest potatoes available and will provide flavor and slight thickening to the soup. If you use Yukon Gold or Red potatoes, you won’t need to peel them. They have a thinner more delicate skin. Russet potatoes must be peeled.
  • Don’t overcook the soup. Zucchini is a delicate vegetable. Once added the soup will only need to cook for a few minutes.
  • If using dried hominy or frozen posole, you must cook it before adding to this soup. Dried hominy will have to be soaked overnight and then cooked in enough liquid to cover for a couple of hours or until tender. Frozen posole doesn’t need to be soaked overnight, but does require a 2-hour cooking time.

Nutrition

Calories: 106kcal | Carbohydrates: 9g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 420mg | Potassium: 356mg | Fiber: 1g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

Sopa Ranchera, Southwest Chicken Soup …It’s What’s for Dinner.

This chicken soup recipe was first published in November of 2013, and updated December 2023, with new photos and step by step instructions.