Description
These Buffalo Chicken Meatballs are a flavorful and easy-to-make appetizer or snack combining lean ground chicken with spicy buffalo wing sauce and aromatic seasonings. Baked until golden and juicy, they are tossed in extra buffalo sauce and served with creamy blue cheese dressing for dipping, making them perfect for game day or casual gatherings.
Ingredients
Scale
Meatballs
- 1 pound (450 g) lean ground chicken
- 1 large egg
- 1/4 cup dried breadcrumbs (or substitute with gluten-free breadcrumbs or 1/3 cup almond flour)
- 1 medium carrot, finely grated
- 1/4 cup sliced green onion
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons buffalo wing sauce (for mixing)
For Baking and Serving
- Nonstick parchment paper or silicone baking mat (for lining the tray)
- 3 tablespoons buffalo wing sauce (for tossing after baking)
- Blue cheese dressing, for dipping
- Sliced green onions, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C), or 160°C for fan ovens. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- Combine Ingredients: In a large bowl, gently combine the ground chicken, egg, breadcrumbs (or alternatives), grated carrot, sliced green onion, minced garlic, smoked paprika, onion powder, salt, pepper, and 3 tablespoons buffalo wing sauce. Mix just until all ingredients are evenly distributed, taking care not to overmix to keep the meatballs tender.
- Form Meatballs: Using a cookie scoop or tablespoon, portion out the mixture into roughly 1-tablespoon-sized mounds. Roll each portion gently between your hands to form round meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18 to 20 minutes, or until their internal temperature reaches 165°F (74°C) and they are cooked through and slightly golden on the outside.
- Toss with Buffalo Sauce: Remove the meatballs from the oven and transfer them to a large bowl. Toss the meatballs with the remaining 3 tablespoons of buffalo wing sauce until they are evenly coated. Alternatively, drizzle the sauce on top while still on the tray.
- Serve and Garnish: Arrange the saucy meatballs on a serving platter. Serve immediately with blue cheese dressing for dipping and garnish with extra sliced green onions if desired. Enjoy your spicy, tender buffalo chicken meatballs!
Notes
- You can substitute gluten-free breadcrumbs or almond flour to make these meatballs gluten free.
- Use a food thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
- If you prefer less heat, use a milder wing sauce or reduce the amount in the mixture and for tossing.
- Leftover meatballs can be stored refrigerated in an airtight container for up to 3 days.
- These meatballs can also be broiled for 2-3 minutes at the end to get a crispier exterior if desired.
