Buffalo chicken meatballs blue cheese (Print Version)
Tender chicken bites coated in spicy Buffalo sauce with a creamy blue cheese finish.
# What You'll Need:
→ For the Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk
05 - 2 tbsp finely chopped green onions
06 - 1 garlic clove, minced
07 - 1/2 tsp onion powder
08 - 1/2 tsp kosher salt
09 - 1/4 tsp black pepper
→ For the Buffalo Sauce
10 - 1/3 cup hot sauce (such as Franks RedHot)
11 - 3 tbsp unsalted butter, melted
12 - 1 tsp honey
→ For Serving
13 - 1/2 cup crumbled blue cheese
14 - 2 tbsp chopped fresh chives or parsley (optional)
15 - Celery sticks (optional)
16 - Carrot sticks (optional)
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, milk, green onions, garlic, onion powder, salt, and pepper. Mix gently until just combined—do not overwork.
03 - With damp hands, roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
04 - Bake for 18–20 minutes, until the meatballs are cooked through and lightly golden.
05 - While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl.
06 - When meatballs are done, transfer them to the bowl with Buffalo sauce and toss gently to coat.
07 - Arrange on a platter. Sprinkle with crumbled blue cheese and chives or parsley. Serve with celery and carrot sticks, if desired.
# Expert Advice:
01 -
- The Buffalo sauce coating creates that sticky, finger licking mess that makes appetizers feel like a real treat
- Ground chicken stays incredibly moist while baking, so no dry rubbery meatballs here
- Everything comes together in under an hour with ingredients you probably already have in your fridge
02 -
- Overworking the meatball mixture makes them tough, so mix gently and stop as soon as everything is combined
- The sauce needs the meatballs to be hot straight from the oven to really cling and get that perfect sticky coating
03 -
- Use a cookie scoop to get perfectly uniform meatballs that cook evenly
- Let the meatballs rest in the sauce for about two minutes before serving—the flavor really penetrates