Buffalo Chicken Meatballs are perfect for game day! Succulent, perfectly-seasoned chicken meatballs, smothered in a tangy buffalo sauce and topped with creamy blue cheese crumble.
In a large bowl, combine ground chicken, carrot, celery, onions, breadcrumbs, egg, salt, pepper, and 2 tablespoons of buffalo sauce.
1 pound ground chicken, 1 medium carrot, 1 large celery stalk, 3 green onions, ½ cup breadcrumbs, 1 egg, ½ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons buffalo sauce
Use a tablespoon or cookie scoop to portion out the meatballs. Place each portion on a greased baking sheet and drizzle them with olive oil. Then, roll each portion into a ball.
2 tablespoons olive oil
Bake for 15-20 minutes.
Transfer the meatballs to a bowl, add in 1/2 cup of buffalo sauce. Toss the meatballs in the sauce.
½ cup buffalo sauce
Serve the meatballs with ranch or blue cheese dressing. Makes 24-30 meatballs.
Ranch or blue cheese dressing
Video
Notes
Make the meatball mixture in a chilled bowl to prevent the fat from breaking down--you want the fat to help them stay juicy in the oven.
Don't pack your meatballs too tightly, or they will become tough in the oven.
Storage: Store buffalo chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.