Buffalo Chicken Bacon Mozzarella Bombs Recipe
Introduction
These Buffalo Chicken Bacon Mozzarella Bombs are a deliciously cheesy and spicy treat, perfect for game day or a flavorful appetizer. Crispy on the outside with a gooey, melty center wrapped in smoky bacon, they’re sure to impress your guests.
Ingredients
- 225 grams mozzarella cheese, cut into cubes
- 100 grams cooked bacon, crumbled
- 450 grams ground chicken
- 120 millilitres buffalo sauce, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 100 grams plain flour
- 2 large eggs, beaten
- 100 grams breadcrumbs (panko or regular)
- Vegetable oil or canola oil, for frying
Instructions
- Prepare Mozzarella Centers: Slice mozzarella cheese into bite-sized cubes. Gently wrap each cube with crumbled bacon and set aside.
- Season Ground Chicken: In a mixing bowl, combine ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half (60 ml) of the buffalo sauce. Mix until evenly incorporated.
- Shape Filled Chicken Bombs: Take a portion of the chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center. Carefully envelop the filling with the chicken, forming a fully sealed round ball.
- Dredge for Coating: Roll each chicken ball first in plain flour, then dip in beaten egg, and finish by coating evenly with breadcrumbs.
- Cook Chicken Mozzarella Bombs: Heat oil to 175°C in a deep pan. Fry the coated balls for 5–6 minutes, turning as needed, until golden brown and cooked through. Alternatively, bake on a greased tray at 200°C for 18–20 minutes until crisp.
- Finish and Serve: Drizzle or toss the hot morsels in the remaining buffalo sauce. Garnish with extra bacon crumbles if desired, and serve immediately.
Tips & Variations
- Use panko breadcrumbs for extra crunch or regular breadcrumbs for a more traditional coating.
- Try substituting mozzarella with pepper jack cheese for a spicier center.
- For a milder version, reduce the buffalo sauce or use a mild wing sauce instead.
- Ensure the chicken balls are tightly sealed to prevent cheese from leaking during cooking.
- Baking instead of frying is a healthier alternative that still yields a crispy texture.
Storage
Store leftover Buffalo Chicken Bacon Mozzarella Bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10 minutes to maintain crispiness. Avoid microwaving, as it may cause the coating to become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these in advance?
Yes, you can assemble the chicken balls and refrigerate them uncooked for up to 24 hours. Cook them fresh when ready to serve for the best texture and flavor.
Can I freeze the mozzarella bombs?
Yes, freeze the coated but uncooked balls on a baking sheet until firm, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.
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Buffalo Chicken Bacon Mozzarella Bombs Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Buffalo Chicken Bacon Mozzarella Bombs are crispy, cheesy, and packed with spicy buffalo flavor. Ground chicken meatballs filled with gooey mozzarella cubes wrapped in smoky bacon, coated in a crunchy breadcrumb crust, and fried to golden perfection make for an irresistible appetizer or snack. Perfect for game day or party serving, served with extra buffalo sauce for a fiery kick.
Ingredients
Mozzarella Centers
- 225 grams mozzarella cheese, cut into cubes
- 100 grams cooked bacon, crumbled
Chicken Mixture
- 450 grams ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 60 millilitres buffalo sauce (half of total)
Coating
- 100 grams plain flour
- 2 large eggs, beaten
- 100 grams breadcrumbs (panko or regular)
For Frying and Finishing
- Vegetable oil or canola oil, for frying
- 60 millilitres buffalo sauce (remaining half for drizzling)
Instructions
- Prepare Mozzarella Centers: Slice mozzarella cheese into bite-sized cubes. Gently wrap each cube with crumbled cooked bacon. Set these prepared pieces aside for stuffing.
- Season Ground Chicken: In a mixing bowl, combine the ground chicken with garlic powder, onion powder, paprika, salt, black pepper, and half (60 ml) of the buffalo sauce. Mix thoroughly to evenly incorporate all the spices and sauce into the meat.
- Shape Filled Chicken Bombs: Take a portion of the seasoned chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center, then carefully encase the filling by molding the chicken around it, making sure each ball is fully sealed and round.
- Dredge for Coating: Roll each chicken ball first in plain flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs. This triple coating ensures a crispy, crunchy exterior when cooked.
- Cook Chicken Mozzarella Bombs: Heat oil to 175°C (347°F) in a deep frying pan. Fry the coated chicken balls for 5 to 6 minutes, turning as needed, until they are golden brown and cooked through. Alternatively, you can bake them on a greased tray at 200°C (392°F) for 18 to 20 minutes until crisp and cooked internally.
- Finish and Serve: Once cooked, immediately drizzle or toss the hot chicken bombs in the remaining buffalo sauce to coat them with spicy goodness. Garnish with extra bacon crumbles if desired. Serve hot and enjoy your flavorful, gooey mozzarella bombs.
Notes
- Ensure chicken balls are sealed tightly to prevent cheese from leaking during cooking.
- Can be baked instead of fried for a healthier version.
- Use panko breadcrumbs for extra crunch if desired.
- Adjust buffalo sauce quantity to control spice level.
- Serve with ranch or blue cheese dressing for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken, mozzarella bombs, bacon, appetizer, spicy chicken balls, buffalo sauce, finger food
