Buffalo Chicken Meatballs

5 from 1 vote

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are juicy, healthy and packed with wing-inspired flavor! Serve with creamy blue cheese dip for a game day appetizer or spicy main dish.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: North American

Diet: Low Fat

Servings: meatballs

Calories: 34kcal

Author: Olena Osipov

Ingredients

For the Meatballs:

1 pound ground chicken
1 large egg
1/2 cup Panko breadcrumbs
2 large celery stalks minced
1 small carrot minced or grated
3 green onion sprigs finely chopped
1 small garlic clove grated
2 tablespoons Frank's red hot sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Final Touch:

1/3 cup Frank's red hot sauce
1 tablespoon green onion finely chopped
1/2 cup Greek yogurt blue cheese dressing

US Customary - Metric

Instructions

Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside. Make Greek yogurt blue cheese dressing and refrigerate to let flavors develop.
In a large bowl, add ground chicken, egg, breadcrumbs, celery, carrot, green onion, garlic, hot sauce, salt and pepper. Mix with a spatula until combined and do not overmix.
Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
Bake for 18-20 minutes or until cooked through and lightly brown.
Remove from the oven, transfer meatballs to a large bowl, drizzle with hot sauce and gently toss to coat with spatula.
Serve warm garnished with green onion and with previously prepared blue cheese sauce for dipping.

Notes

Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave. I would not bake them in the oven to avoid drying out.
Freeze cooked meatballs: Bake, cool and freeze meatballs in an airtight container for up to 3 months. Then bake from frozen at 400 F for 15-18 minutes and coat in hot sauce.
Freeze raw meatballs: Freeze on a baking sheet until frozen, transfer to a freezer safe storage bag for up to 3 months. Then bake from frozen at 400 F for 25 minutes and toss in hot sauce.
Only bake until done: To prevent over baking (and dry meatballs!) bake only until an instant-read thermometer inserted in center reads 165 degrees. Your meatballs should be white in the center when cut in half.

Nutrition