Name: Buffalo Chicken Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: New American
Ingredients: 1 tbsp butter; 1/4 cup(s) celery, finely diced; 1/4 cup(s) onion, finely diced; 2 garlic cloves, minced; 1 1/2 lb ground chicken; 1/2 cup(s) panko; 1/4 cup(s) mayonnaise; 1 large egg; 2 tbsp hot sauce, see notes 1; 1/2 tsp sweet or hot paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 batch of Buffalo sauce, see below; 1/4 cup(s) blue cheese or ranch dressing; finely chopped chives, for garnish; 6 tbsp butter; 1 cup(s) hot sauce

Ingredients

Servings:

1 tbsp

butter

1/4 cup(s)

celery, finely diced

1/4 cup(s)

onion, finely diced

garlic cloves, minced

1 1/2 lb

ground chicken

1/2 cup(s)

panko

1/4 cup(s)

mayonnaise

large egg

2 tbsp

hot sauce, see notes 1

1/2 tsp

sweet or hot paprika

1/2 tsp

salt

1/2 tsp

black pepper

batch of Buffalo sauce, see below

1/4 cup(s)

blue cheese or ranch dressing

finely chopped chives, for garnish

6 tbsp

butter

1 cup(s)

hot sauce

Directions 9 steps | 50 Minutes

Step 1

Preheat the oven to 400°F. Measure and prep all ingredients.

Step 2

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.

Step 3

Add the garlic and cook until fragrant, less than one minute. Remove from the heat and let cool.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

When the meatballs are done, transfer the meatballs to the Buffalo sauce and toss until evenly coated.

Step 9

Plate the meatballs onto a serving platter and drizzle with the blue cheese or ranch dressing. Top with the chopped chives and serve. Enjoy!

Notes:

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.

Nutrition Per Serving

View All

CALORIES

306

FAT

24.6 g

PROTEIN

17.3 g

CARBS

4.4 g