This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

I partnered with Minerva Dairy to show you how I create this recipe using their delicious butter.

6 generations of Butter Makers, Minerva Dairy is America’s oldest family-owned creamery. Also, this delightful butter is 85% butterfat, high-quality made from pasture-raised cow milk.

I would not only recommend this butter for sautéing, or to make your sauce richer, but for baking and just spreading on your morning toast as well. It is most definitely lusciously delicious! I must admit the Minerva Dairy Butter is one of the best.

Nonetheless, these spicy meatballs are fantastic when you serve them as an appetizer with ranch or blue cheese dressing, and some crunchy vegetables. Also, you could make the best meatball sandwich. We tried it and fell in love with each bite. Also, if you cannot find ground chicken you can substitute with ground turkey.

I tried it and it was just as good!

Tap here for more amazing recipes made with Minerva Butter

Anyways, I have decided to show you today how I made a fun and tasty appetizer platter these delicious meatballs.

This platter would be perfect when you have guests, of course, for potlucks or served for the big game, as well as quick and tasty bites for yourself.

If you make my Buffalo Chicken Meatballs, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Yield: 16 Meatballs

Buffalo Chicken Meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Buffalo Chicken Meatballs in a buttery sauce are so addictive, delicious, and easy to make.

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Ingredients

• 1-pound ground chicken (or ground turkey)
• 1 large egg
• ¼ onion, minced
• 2 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder
• ½ tablespoon dried parsley
• ¼ cup Parmesan cheese, grated
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil

Buttery Sauce:

• 4 tablespoons butter
• 1 cup buffalo wing sauce

Optional Ingredients for the platter:

• 1 pack mini mozzarella cheese balls
• ½ block feta cheese
• 1 pack baby carrots
• Bunch of celery
• Snow peas
• Radishes
• English Cucumber
• ½ cup Ranch dressing
• ½ cup blue cheese dressing

Instructions

1. Preheat oven to 400°F.
2. Add onion, garlic, an egg, Parmesan cheese, breadcrumbs, herbs,
   and seasonings to a large bowl then stir with a fork to combine.
3. Add ground chicken then mix until combined, then drizzle a
   bit of oil – do not over-mix or meatballs will be tough. Divide chicken mixture
   into quarters, then each quarter into 4 balls, which gives you 16 meatballs.
4. Place meatballs onto a buttered cooling rack set on top of a
   baking sheet, then bake for 20 to 25 minutes.
5. Melt butter in a skillet over medium-high heat then add
   buffalo sauce and stir to combine.
6. Add cooked meatballs to the skillet then turn them around to
   coat in sauce.
7. Place a lid on top and turn heat to low to keep warm. The
   the sauce will get thicker.
8. Serves everything on the charcuterie board, a large plate,
   or a platter.

Notes

• Oil your hands with a bit of oil so the meatballs roll
  easier.
• You may use grill, or air-fryer to cook meatballs. Cooking
  time may vary.

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Air-Fryer Honey Mustard Chicken Thighs are finger-licking delicious. In addition super easy recipe.

Well, to be honest, I’m not the biggest fan of chicken thighs. Some people are white meat lovers and some dark, I am definitely a white meat lover.

Yes, sometimes I like it but they need to be super crunchy and delicious just like wings.

In this case, chicken tights are marinade in honey and mustard, with all the spices and herbs then cooked in the air-fryer.

However, if you do not have it, you can use honey mustard dressing.

I used it before when I was out of honey and it was still delicious.

It is cooked to perfection, plus it tastes pretty amazing too. I would totally recommend tho recipe even if you do not like dark meat like me.

TAP HERE FOR MORE RECIPES MADE IN AIR FRYER

It’s also inexpensive meat and you can feed your big or small family with a family-size pack. Serve it with salad, over rice, or pasta. You can even peel the skin after cooking and shred the chicken.

Maybe to think about if you have leftover. It can be a totally different dish using your leftovers, right?!

Anyhow, my family really liked it and I will commute making it just because it is such an easy, inexpensive and delicious recipe.

With that being said, if you see za’atar and lemon pepper seasoning all over my chicken. Certainly, you must know that I add those two to everything.

In another word, I love the freshness and the taste that those two seasonings bring to my finished dishes. Mmhm! I just love it!

Well, I hope you guys like my recipe for Air-Fryer Honey Mustard Chicken Thighs. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

AIR FRYER WHOLE CHICKEN

CHICKEN SCHNITZELS

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

AIR FRYER BONE-IN RIBEYE STEAK

AIR FRYER BABY BACK RIBS

Yield: Serves 4

Air-Fryer Honey Mustard Chicken Thighs

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Waiting Time: 1 hour

Total Time: 1 hour 55 minutes

Recipe for Air-Fryer Honey Mustard Chicken Thighs is flavorful easy and makes an amazing companion to so many side dishes.

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Ingredients

• 8 bone-in skin-on chicken thighs, 2 per serving
• 1/4 cup dijon mustard
• 3 tablespoons honey
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 2 teaspoons lemon pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions

1. In a medium bowl combine honey, dijon mustard, onion powder, salt, lemon pepper, lemon juice, and oil. Add the chicken thighs to the bowl and coat it with the mixture. Cover and leave it in the fridge for about 30 minutes to up to one hour.
2. After it marinates place it in the air-fryer basket and cook between 40 and 45 minutes depending on the air-fryer. You can cook it longer if you want your chicken skin to be crispier with a deeper color. I would not extend cooking to more than 50 minutes. I like turning or flipping the chicken every 15 minutes on the other side so it can reach the rich golden color on all sides. If you are cooking less chicken you do don't have to flip it but if you have more in the air-fryerI am highly recommending it.
3. Serve immediately and enjoy!

Notes

I like air-frying lemon slices and serve it with the chicken.

It's fantastic with some potatoes or rice, with a bit of green on the side.

If you do not have lemon pepper, you can use lemon zest from one whole lemon and 1/2 teaspoon of ground black pepper.

IF YOU DO NOT HAVE AIR FRYER: You can bake it at 375F for 40-45 minutes or until the chicken reaches 165F

Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.

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Air Fryer Whole Chicken is so easy, and everyone in my house loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.

A year later we got another one. It is bigger with more settings such as baking, toasting and broiling together along with the initial air fryer function.

Now, this is not an air fryer review of any kind, but I really like this one in regards to how many functions it has.

However, I wouldn’t get this one again just because it is a bit too loud compared to my old one.

I’ve been wanting to make a whole chicken for a while now and since this air fryer is big enough, the chicken, that is around 4 pounds, fits easily.

So after marinating the chicken overnight in the fridge I finally had a chance to make it.

TAP HERE FOR MORE AMAZING CHICKEN RECIPES

It took me around an hour and a half, turning two times around to get that crispy skin. It was worth it.

To be honest, I thought that it will be done much faster but at the same time, I didn’t want to risk cooking it at high temperatures.

It was low and slow, in a way, although for the first 30 minutes I air-fried it at 350 degrees Fahrenheit, then a for an hour it was cooked at 375 degrees.

This all depends on how big your chicken is. Make sure that the internal temperature is at least 165 degrees.

You must poke your meat thermometer at the thickest part of the chicken so it can read the most accurate temperature.

RECIPES YOU MIGHT LIKE:

AIR FRYER BONE-IN RIBEYE STEAK

RAINBOW POTATOES WITH ROSEMARY

AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

AIR FRYER BABY BACK RIBS

BACON EGGS AND CHEESE CROISSANT SANDWICHES

If you get inspired and make this Air Fryer Whole Chicken, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Makes 1 Chicken, Serves 4 to 6

Air Fryer Whole Chicken

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time to Marinade: 12 hours

Total Time: 13 hours 35 minutes

Air Fryer Whole Chicken is so easy, and everyone loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.

Print

Ingredients

• 1 chicken, 3 lb to 5 lb (1.3kg to 2.2kg)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried thyme
• 1 tablespoon rosemary
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2-3 tablespoons butter

Instructions

1. Place the whole chicken in the large pot or a bowl (You can also use an extra-large ziplock bag to marinate). Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
2. On the side mix olive oil, lemon juice, herbs, salt, and pepper then rub all over the chicken. under the skin, inside and all around. Close it or cover it and place it in the fridge for 10 to 12 hours, or overnight.
3. You can roast this in the oven for 45 to 50 minutes at 375°F, but today we gonna use air-fryer.
4. Take the chicken out of the marinade and add butter under the skin and rub if possible all around the chicken.
5. Air fry for 30 minutes at 350°F with back down and breast up, then turn it around and cook for 30 minutes with the breast down so the back could get a nice golden color as well at 375°F.
6. After that turn, it again allows it to air-fry for an additional 30 minutes also at 375°F. If your chicken is bigger like 5 pounds it might take up to 40 additional minutes.

The cooking time depends a) on your air fryer and b) on the size of the chicken. Always use a meat thermometer to detriment if the chicken is cooked through. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). When you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

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