Buffalo Chicken Meatballs
Bold, saucy, and snackable—these Buffalo Chicken Meatballs combine ground chicken, Buffalo sauce, veggies, and a buttery finish. Perfect as a casual party appetizer or a comforting weeknight dinner. Serve with ranch or blue cheese!
4
servings
Ingredients
For the Meatballs
- 1 lb (450 g) ground chicken
- 1/2 cup (30 g) panko breadcrumbs crushed slightly
- 1 egg large
- 1/4 cup (60 ml) Buffalo sauce plus more for finishing, divided
- 1/3 cup (40 g) celery finely diced (about 1 stalk)
- 1/3 cup (40 g) carrot finely diced (about 1 small carrot)
- 2 green onions finely sliced, plus more for serving
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) black pepper freshly ground, or to taste
For the Finishing Sauce
- 1/4 cup (60 ml) Buffalo sauce
- 2 tbsp (28 g) unsalted butter
For Serving
- ranch or blue cheese dressing
- extra celery sticks optional
Equipment
- Mixing bowl
- Sheet Pan
- Parchment paper
- Small Saucepan
- Cookie Scoop (optional)
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, 1/4 cup Buffalo sauce, panko breadcrumbs, egg, celery, carrot, green onions, garlic powder, onion powder, salt, and black pepper. Mix together until just combined (using clean hands works best).
- Using a cookie scoop or your hands, form mixture into 1 1/2-inch meatballs and place on the prepared baking sheet. You should get about 20–24 meatballs.
- Bake in the preheated oven for 18–20 minutes, until meatballs are browned and reach an internal temperature of 165°F (75°C).
- While the meatballs are baking, make the finishing sauce: In a small saucepan over medium-low heat, melt together the remaining 1/4 cup Buffalo sauce and the butter until smooth and silky.
- Transfer baked meatballs to a large bowl. Pour the warm Buffalo-butter sauce over them and toss gently to coat.
- Sprinkle with extra sliced green onions and serve hot with ranch or blue cheese dressing and extra celery, if desired.
Notes
Make ahead: Bake the meatballs, cool, and refrigerate for up to 4 days or freeze for up to 2 months. Reheat and toss with sauce before serving.
Variations: Use ground turkey or add shredded cheddar for a cheesy twist. For gluten-free, swap almond meal for panko breadcrumbs.
Nutrition
Calories: 240kcal | Carbohydrates: 6g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 950mg | Potassium: 470mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1900IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1.2mg