As a food writer, one of the greatest privileges is the opportunity to connect with exceptionally talented chefs and delve into their culinary worlds. Recently, I had the immense pleasure of spending time with Evan Blomgren, the visionary Chef and Owner of the Rocky Hill Inn. Nestled in the charming borough of Rocky Hill, just outside Princeton, New Jersey, the Inn is a local gem celebrated for its outstanding fare.

Chef Evan is a distinguished graduate of the prestigious French Culinary Institute. Since acquiring the Inn in 2008, he has cultivated a devoted following, enchanting diners with his imaginative and refined interpretations of classic pub dishes. His philosophy centers on elevating familiar comfort foods into memorable gastronomic experiences, blending traditional techniques with contemporary flair. This dedication to culinary excellence is evident in every dish served at the Rocky Hill Inn, making it a must-visit destination for food enthusiasts.

In an incredible gesture of generosity, Chef Evan has shared the coveted recipe for his wildly popular Buffalo Chicken Meatballs with our readers. This means you can now bring the sophisticated flavors of the Rocky Hill Inn directly to your home kitchen. The dish perfectly encapsulates his unique approach: taking a beloved, hearty concept like buffalo chicken and transforming it into something refined and utterly delicious, yet still comforting and approachable.

The Rocky Hill Inn: A Blend of History, Hospitality, and Culinary Innovation

Housed within a beautifully preserved historic building that dates back to 1745, the Rocky Hill Inn exudes a timeless charm. Beyond its rich heritage, the Inn is renowned for its genuinely friendly and gracious hospitality, a standard that became immediately clear upon meeting Chef Evan. He greeted me with a warm smile, instantly making me feel welcome. His passion for cooking was palpable as he invited me into his bustling kitchen, a place where every dish, from sauces to entrees, is meticulously prepared from scratch.

Our conversation naturally drifted from the Buffalo Chicken Meatballs to food in general, and Chef Evan’s profound passion for his craft shone through his genuine and affable demeanor. He revealed that he had been closely observing the innovative meatball creations emerging from New York’s vibrant culinary scene before introducing this distinctive dish to the Inn’s menu. His expertise in crafting unique, award-winning burgers also played a crucial role in developing this meatball recipe, ensuring it would deliver both robust flavor and a satisfying texture.

The Rocky Hill Inn has garnered significant acclaim for its exceptional burger menu, earning numerous editorial and readers’ choice recognitions. Most notably, Chef Evan’s signature “RHI Burger,” famously topped with a sunny-side-up egg, was lauded as one of the best in New Jersey Monthly’s “Top Burger Showdown.” While I confess to often being enticed by other tantalizing specials and menu items, preventing me from trying this particular burger during my previous visits, it’s now at the top of my list for my next trip. The description alone sounds absolutely incredible.

A Culinary Masterpiece: The Buffalo Chicken Meatballs Experience

The moment the Buffalo Chicken Meatballs were plated, their visual appeal immediately captured my attention. The bright, fresh hues of the apple-celery slaw provided a stunning backdrop, allowing the golden-brown meatballs to truly shine. Each meatball was artfully punctuated with a delicate drizzle of hot sauce, adding a tantalizing hint of spice and a vibrant splash of color. It was almost too beautiful to eat… almost! Rest assured, nothing could deter me from diving fork-first into this magnificent plate.

The taste lived up to the visual promise and then some. Each meatball boasted a remarkably juicy and tender texture, a delightful characteristic owed to Chef Evan’s meticulous technique: the inclusion of rendered bacon fat in the marinated ground chicken and a strict avoidance of over-mixing. These subtle yet crucial steps ensure a richness and tenderness that elevate the dish far beyond ordinary meatballs. The apple, finely julienned into the crisp slaw, introduced a light, sweet-tart contrast that beautifully cut through and complemented the deeper, savory flavors of the buffalo chicken. This harmonious blend of tastes and textures was then gracefully married and cooled by the creamy, tangy homemade blue cheese dressing, creating an utterly balanced and satisfying bite.

What I particularly appreciated was Chef Evan’s judicious use of hot sauce. Instead of overwhelming the palate with excessive heat, he allowed the spice to gently warm the taste buds, enhancing rather than overpowering the delicate flavors of the chicken and the refreshing crunch of the slaw. This thoughtful approach ensures a well-rounded culinary experience where every ingredient plays a vital role in the symphony of flavors.

These Buffalo Chicken Meatballs are everything a truly great buffalo chicken dish should be: balanced, with well-developed layers of flavors and textures that tantalize from the first bite to the last. To put it simply, the “to-go” meatballs I happily purchased that day did not last long once I got home! They are genuinely addictive and stand as a testament to Chef Evan’s culinary artistry.

Dining at The Rocky Hill Inn: An Unforgettable Experience

Beyond the exceptional food, dining at the Rocky Hill Inn is an experience in itself. These Buffalo Chicken Meatballs are currently a highlight on the menu, making them an excellent choice to share with friends over a perfectly paired craft beer or a handcrafted cocktail if you find yourself in the Princeton area. The Inn offers diverse dining options to suit any mood, including a refined main dining room for a more intimate setting and a lively tavern area. The tavern, with its impressive selection of twenty rotating draft beers, is a particular favorite of mine and a true destination for any craft beer connoisseur. It’s the kind of place where you can relax, savor incredible food, and enjoy great company in a vibrant, welcoming atmosphere.

This dish, a restaurant-quality recipe made wonderfully accessible for home cooks, truly embodies the essence of what draws me to the Rocky Hill Inn. It represents an inspired interpretation of classic flavors, crafted with such care and creativity that they beg to be shared and enjoyed with loved ones. Thank you, Chef Evan, for your incredible hospitality and for sharing your culinary wisdom. It is an honor to call you a friend of our culinary community and an inspiration to home cooks everywhere!

For more information on Chef Evan Blomgren and the Rocky Hill Inn, please visit:

www.rockyhilltavern.com
137 Washington Street
Rocky Hill, NJ
(609) 683-8930

5 out of 5 stars from 1 vote

Buffalo Chicken Meatballs

by Amanda Biddle

Served atop a crisp apple-celery slaw with creamy homemade blue cheese dressing, these Buffalo Chicken Meatballs are sure to become a newfound favorite.

Prep Time: 2 hours 20 minutes

Cook Time: 17 minutes

Total Time: 2 hours 37 minutes

Servings: 10 meatballs

Ingredients

MEATBALLS

• 1 pound ground chicken (see note below)
• 2 eggs
• ½ cup shredded pepperjack cheese
• 1 cup Panko breadcrumbs
• ⅓ cup rendered bacon fat
• 1 teaspoon Herbes de Provence
• 1 teaspoon cayenne pepper
• salt and pepper, to taste

SLAW

• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1 cup julienned Granny Smith apple
• 1 cup celery, sliced on the bias

DRESSING AND TO SERVE

• 1 cup crumbled blue cheese
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped parsley
• salt and pepper, to taste
• your favorite hot sauce, to taste

Instructions

MAKE THE MEATBALLS

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together the ground chicken, eggs, pepper jack cheese, breadcrumbs, bacon fat, Herbes de Provence, and cayenne pepper (for a tender texture, do not over mix). Cook a small dollop of the mixture in a pan on the stove to taste for seasonings and adjust as desired with salt and pepper.
3. Form into 8-10 meatballs using a 2-ounce scooper. Roast on a greased sheet pan for 17 minutes, until meatballs are cooked through and golden brown.

MAKE THE SLAW

1. In a medium bowl, gently mix together all slaw ingredients (shredded red cabbage, green cabbage, julienned Granny Smith apple, and bias-sliced celery). Season to taste with salt and pepper.

MAKE THE DRESSING AND SERVE

1. In a separate bowl, whisk together the crumbled blue cheese, mayonnaise, sour cream, red wine vinegar, Worcestershire sauce, and chopped parsley until well combined and creamy. Season to taste with salt and pepper.
2. To serve, spread a generous smear of the creamy blue cheese dressing across the bottom of a serving plate. Artfully arrange a bed of the crisp apple-celery slaw on top of the dressing. Carefully place the warm Buffalo Chicken Meatballs atop the slaw. Finish the dish with a delicate drizzle of your favorite hot sauce for an added kick and visual appeal. Enjoy this gourmet creation!

Notes

These meatballs are made with freshly-ground chicken breasts. To prepare, marinate 1 pound of chicken breasts in a few tablespoons of olive oil with minced garlic and chopped fresh herbs (such as rosemary, thyme, parsley, and oregano) for at least 2 hours before grinding. If you are using store-bought ground chicken, simply incorporate a bit of minced garlic and fresh herbs directly into the meatball mixture for enhanced flavor.

Note from Amanda:

I absolutely adore that Chef Evan’s recipe advocates for using freshly-ground marinated chicken breasts. Several years ago, I began grinding my own meats at home with increasing regularity, and I’ve found there’s an undeniable difference in freshness, taste, and overall texture compared to pre-packaged varieties. The effort truly pays off in the final dish.

For those interested in exploring this technique, I highly recommend checking out my tutorial on grinding meat in your home kitchen to learn more about the process and its benefits.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

• Calories: 357kcal
• Carbohydrates: 9g
• Protein: 14g
• Fat: 29g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Sodium: 441mg
• Potassium: 429mg
• Fiber: 1g
• Sugar: 3g
• Vitamin A: 580IU
• Vitamin C: 10.3mg
• Calcium: 162mg
• Iron: 1.5mg

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary based on your specific location and conditions.