Buffalo Chicken Meatballs, perfect for game day (or any other day)! Succulent, perfectly seasoned chicken meatballs, smothered in a tangy buffalo sauce and topped with creamy blue cheese crumble - touchdown, hole in one, goal!
In a large bowl, combine the ground chicken, carrot, celery, onions, breadcrumbs, egg, salt, pepper, and 2 tablespoons of buffalo sauce.
Use a tablespoon measuring spoon 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.
Bake for 15-20 minutes.
Transfer the meatballs to a bowl and add in the 1/2 cup of buffalo sauce. Toss the meatballs in the sauce.
Serve the meatballs with ranch or blue cheese dressing. Makes 24-30 meatballs.
Always use a preheated oven.
Keep the fat from melting and breaking down before you cook the meatballs, this will keep the meatballs as succulent as possible. So make the meatball mixture in a chilled bowl.
Don't pack your meatballs super tightly! If meatballs are packed too tight, they’ll be tough.
If you are making a big batch, you can taste test the mix. This don't mean eating raw meat though! Just make your mix, then make a small patty and pan fry it to test out the taste, adjust your seasoning accordingly.