Description
These Buffalo Chicken Meatballs pack a flavorful punch with tender ground chicken meatballs tossed in a tangy, spicy buffalo sauce made with butter, blue cheese, and hot sauce. Baked to perfection and garnished with fresh green onions and celery, these meatballs are perfect as a crowd-pleasing appetizer or a delicious main dish.
Ingredients
Scale
Sauce
- 4 Tbsp. unsalted butter
- 1/3 cup crumbled blue cheese
- 1/3 cup hot sauce (preferably Frank’s RedHot)
- Kosher salt, to taste
Meatballs
- 1 lb. ground chicken
- 2 stalks celery, finely chopped
- 1 large egg
- 2 cloves garlic, finely chopped
- 1/3 cup panko bread crumbs
- 1/4 cup sliced green onions, plus more for serving
- 1/2 tsp. onion powder
- Kosher salt, to taste
- Extra-virgin olive oil, for pan and baking sheet
Instructions
- Prepare Buffalo Sauce: In a small saucepan over medium heat, combine the unsalted butter, crumbled blue cheese, and hot sauce. Season with kosher salt to taste. Cook while whisking frequently until the butter and blue cheese have melted into a smooth sauce, about 2 minutes. Remove from heat and let cool.
- Mix Meatball Ingredients: In a medium bowl, mix together finely chopped celery, large egg, minced garlic, panko bread crumbs, sliced green onions, onion powder, and kosher salt. Add the ground chicken and half of the cooled buffalo sauce mixture. Stir until all ingredients are thoroughly combined.
- Form Meatballs: Using a cookie scoop or spoon, portion the chicken mixture into approximately 1-inch balls. Place the formed meatballs evenly spaced on a large baking sheet that has been lightly brushed with extra-virgin olive oil to prevent sticking.
- Bake Meatballs: Preheat the oven to 425°F (220°C). Bake the meatballs for 15 to 17 minutes or until they are cooked through and lightly golden on the outside.
- Toss in Remaining Buffalo Sauce: Once baked, transfer the meatballs to a large bowl and toss them with the remaining half of the buffalo sauce until evenly coated. Garnish with additional sliced green onions before serving.
Notes
- Use ground chicken for lean, tender meatballs, but ground turkey or a chicken/turkey blend can also be used.
- If you prefer less heat, reduce the amount of hot sauce or use a milder variety.
- Serve these meatballs with celery sticks and blue cheese or ranch dressing for an authentic Buffalo experience.
- Ensure not to overmix the meat mixture to keep the meatballs tender.
- For a gluten-free option, substitute the panko bread crumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: About 4 meatballs
- Calories: 280
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
