Directions 9 steps | 50 Minutes
Preheat the oven to 400°F. Measure and prep all ingredients.
In a small skillet over medium heat, melt the butter. Add the finely diced celery and onion and cook until softened, about 3-5 minutes.
Add the garlic and cook until fragrant, less than one minute. Remove from the heat and let cool.
In a large bowl, add the ground chicken, panko, mayonnaise, egg, hot sauce, paprika, salt, black pepper and the slightly cooled vegetables. Mix until evenly combined, being careful not to overwork the meat.
Line two baking sheets with parchment paper. Use a disher or a spoon to portion one tablespoon sized meatballs onto the parchment paper. Shape into round meatballs.
Bake the meatballs for about 15-20 minutes, rotating the sheet pans halfway through until the meatballs are fully cooked. The internal temperature of the meatball should read at least 165°F.
While the meatballs are baking, prepare the Buffalo sauce. In a saucepan over medium-low heat, add the butter and hot sauce. Whisk together until the butter melts and a smooth sauce forms.
When the meatballs are done, transfer the meatballs to the Buffalo sauce and toss until evenly coated.
Plate the meatballs onto a serving platter and drizzle with the blue cheese or ranch dressing. Top with the chopped chives and serve. Enjoy!
- Thicker hot sauces such as Frank’s Red Hot and Louisianna hot sauce are the most common types of hot sauce used for Buffalo sauce. Watery hot sauce such as Tabasco is not recommended.