Description
These Buffalo Chicken Meatballs are a game-day favorite, combining tender ground chicken with bold buffalo flavors. Packed with creamy blue cheese, these bite-sized delights are coated in tangy buffalo sauce and served with cool ranch or blue cheese dressing—a crowd-pleasing appetizer that’s ready in just 35 minutes!
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken (preferably a mix of white and dark meat)
- ⅓ cup panko breadcrumbs (or almond flour for a low-carb option)
- 1 large egg, lightly beaten
- ½ cup finely crumbled blue cheese (optional: substitute with shredded mozzarella)
- ¼ cup finely chopped celery
- 3 tablespoons finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon ranch seasoning mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Buffalo Sauce:
- ½ cup Frank’s RedHot Original Sauce (or your preferred hot sauce)
- 4 tablespoons unsalted butter
- 1 tablespoon honey (optional, for subtle sweetness)
- 1 teaspoon garlic powder
For Serving:
- Ranch or blue cheese dressing
- Extra crumbled blue cheese
- Thinly sliced green onions
- Celery sticks
- Carrot sticks
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, panko breadcrumbs, egg, blue cheese, celery, onion, garlic, ranch seasoning, salt, and pepper. Mix gently with your hands until just combined—overmixing will make the meatballs tough.
- Form the Meatballs: With slightly damp hands, roll the mixture into golf ball-sized meatballs, about 1½ inches in diameter. You should get approximately 18-20 meatballs. Place them on a parchment paper-lined plate as you work.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown on all sides, turning gently with a spoon, about 2-3 minutes per side. Cook for 8-10 minutes total until they reach 165°F internally.
- Prepare the Buffalo Sauce: While the last batch of meatballs cooks, prepare the sauce. In a small saucepan, melt butter over medium-low heat. Add hot sauce, honey (if using), and garlic powder. Whisk to combine and simmer for about 2 minutes until slightly thickened.
- Toss and Serve: Transfer the cooked meatballs to a large bowl. Pour the hot Buffalo sauce over them and gently toss to coat evenly. Garnish with extra crumbled blue cheese and green onions. Serve immediately with ranch or blue cheese dressing, alongside celery and carrot sticks.
Notes
For juicier meatballs, chill your hands before handling the mixture. Almond flour can replace panko for a gluten-free/low-carb version. Adjust the honey amount based on how sweet you want the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 190
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg
Keywords: buffalo chicken meatballs, game day appetizers, easy party food, buffalo wings alternative