Juicy Buffalo Chicken Meatballs (Printable)
Baked chicken balls coated in spicy buffalo sauce, great for game day or snacking.
# What You Need:
→ Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup finely chopped celery
05 - 1/4 cup finely chopped green onions
06 - 2 cloves garlic, minced
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp onion powder
→ Buffalo Sauce
10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 2 tbsp unsalted butter, melted
12 - 1 tbsp honey
→ To Serve (Optional)
13 - 1/4 cup crumbled blue cheese or ranch dressing
14 - Celery sticks
15 - Carrot sticks
# Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, celery, green onions, garlic, salt, pepper, and onion powder. Mix until just combined; do not overmix.
03 - Using damp hands or a small scoop, form mixture into 1 1/2-inch balls and place on the prepared baking sheet.
04 - Bake for 18-20 minutes, or until meatballs are cooked through and lightly browned.
05 - While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl.
06 - When meatballs are done, add them to the bowl with the buffalo sauce and toss gently to coat evenly.
07 - Serve immediately with blue cheese or ranch dressing, celery, and carrot sticks.
# Expert Hints:
01 -
- They capture everything you love about buffalo wings without the mess of bones and sticky fingers
- The meatballs stay incredibly juicy thanks to the vegetables mixed right into the meat
- You can prep them ahead and reheat, making party day actually stress free
02 -
- Overmixing the meatball mixture makes them tough, so stop as soon as everything is combined
- The sauce needs to be warm when you toss the meatballs or it will not coat properly
- Letting meatballs rest for 2 minutes after baking helps them hold together when tossed in sauce
03 -
- Use a small cookie scoop for perfectly uniform meatballs that cook evenly
- Line your baking sheet with foil under the parchment to catch any drips from the sauce