Buffalo Chicken Meatballs Blue (Print Version)
Spicy buffalo chicken meatballs coated in tangy sauce, topped with creamy blue cheese and herbs.
# What You'll Need:
→ Meatballs
01 - 1 lb ground chicken
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup finely chopped green onions
06 - 1 tsp onion powder
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Buffalo Sauce
10 - ¼ cup unsalted butter
11 - ⅓ cup hot sauce (such as Frank's RedHot)
12 - 1 tsp Worcestershire sauce
13 - ¼ tsp garlic powder
→ Serving
14 - ½ cup crumbled blue cheese
15 - 2 tbsp chopped fresh chives or parsley
16 - Celery sticks and carrot sticks for serving
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, green onions, onion powder, smoked paprika, salt, and pepper. Mix gently until just incorporated, being careful not to overwork the meat.
03 - With lightly dampened hands, shape the mixture into 20 uniform meatballs, approximately 1 tablespoon each. Place on the prepared baking sheet, spacing evenly apart.
04 - Bake for 18-20 minutes until golden brown and fully cooked through. Internal temperature should reach 165°F when tested with a meat thermometer.
05 - While meatballs bake, melt butter in a small saucepan over low heat. Whisk in hot sauce, Worcestershire sauce, and garlic powder until smooth and well combined. Remove from heat.
06 - Transfer cooked meatballs to a large serving bowl. Pour prepared buffalo sauce over the meatballs and toss gently until evenly coated.
07 - Arrange meatballs on a serving platter. Sprinkle generously with crumbled blue cheese and fresh chives or parsley. Serve immediately with celery and carrot sticks on the side.
# Expert Advice:
01 -
- They have all the flavors of buffalo wings without the mess of bones and frying
- You can prep everything ahead and bake them right before serving
02 -
- Overmixing the meat mixture makes tough meatballs, so mix just until combined
- Letting the meatballs rest for a minute after baking helps them hold their shape when tossed in sauce
03 -
- If the mixture feels too sticky to shape, chill it for 15 minutes before forming meatballs
- Ground turkey works perfectly if you prefer a milder flavor base