Description
These Buffalo Chicken Meatballs are a flavorful twist on a classic favorite, combining tender ground chicken with a tangy and spicy Buffalo sauce featuring blue cheese and hot sauce. Perfectly baked to a golden finish and tossed in extra Buffalo sauce, they make a delightful appetizer or main dish with a satisfying kick.
Ingredients
Scale
Buffalo 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
- Extra-virgin olive oil, for pan
- 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
- 1 lb. ground chicken
- Kosher salt, to taste
Instructions
- Prepare Buffalo Sauce: Preheat your oven to 425°F. Lightly brush a large baking sheet with extra-virgin olive oil. In a small saucepan over medium heat, combine the unsalted butter, crumbled blue cheese, and hot sauce. Season with kosher salt to taste. Cook, whisking frequently until the butter and cheese have fully melted and blended together, about 2 minutes. Remove from heat and let the sauce cool slightly.
- Mix Meatball Ingredients: In a medium bowl, stir together the finely chopped celery, large egg, minced garlic, panko bread crumbs, sliced green onions, and onion powder. Season with kosher salt. Add the ground chicken and half of the prepared Buffalo sauce mixture. Mix thoroughly until all ingredients are well combined, ensuring the sauce is evenly distributed through the meat.
- Form Meatballs: Using a cookie scoop or your hands, portion the chicken mixture into approximately 1-inch balls. Place each formed meatball onto the prepared baking sheet, spacing them evenly to allow proper cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 17 minutes or until they turn lightly golden and are cooked through, reaching an internal temperature of 165°F.
- Toss in Buffalo Sauce and Serve: Remove the meatballs from the oven and place them in a bowl. Add the remaining Buffalo sauce and gently toss to coat each meatball evenly. Transfer to a serving dish, garnish with additional sliced green onions, and serve immediately for best flavor.
Notes
- Use fresh celery and green onions for the best flavor and crunch in the meatballs.
- Ensure the internal temperature of the meatballs reaches 165°F for safe consumption.
- For a gluten-free version, substitute panko bread crumbs with gluten-free bread crumbs.
- If you prefer less heat, reduce the amount of hot sauce or use a milder version.
- These meatballs can also be cooked on a stovetop using a skillet, but baking gives them a nice even crispness.
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
