Spicy Buffalo Chicken Meatballs (Printable)
Juicy chicken meatballs coated in a spicy buffalo sauce, great for game day and casual get-togethers.
# What You Need:
→ Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs (regular or gluten-free)
03 - 1/4 cup finely diced celery
04 - 1/4 cup finely diced onion
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 1/4 cup crumbled blue cheese (optional)
08 - 1/2 tsp salt
09 - 1/2 tsp ground black pepper
10 - 1/4 tsp smoked paprika
→ Buffalo Sauce
11 - 1/3 cup hot sauce (e.g., Franks RedHot)
12 - 3 tbsp unsalted butter
13 - 1 tbsp honey
14 - 1/2 tsp garlic powder
→ Garnish (optional)
15 - Chopped fresh parsley
16 - Extra blue cheese crumbles
17 - Celery sticks
# How To Cook:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, celery, onion, garlic, egg, blue cheese (if using), salt, pepper, and smoked paprika. Mix gently until just combined—do not overmix.
03 - Shape the mixture into 1.5-inch meatballs and place them evenly on the prepared baking sheet.
04 - Bake for 16–18 minutes, or until the meatballs are cooked through and lightly golden.
05 - While the meatballs bake, prepare the buffalo sauce: In a small saucepan over medium heat, melt the butter. Stir in hot sauce, honey, and garlic powder. Whisk until smooth and heated through; set aside.
06 - Once the meatballs are done, transfer them to a large bowl. Pour the warm buffalo sauce over the meatballs and toss gently to coat.
07 - Arrange on a serving platter. Garnish with parsley and extra blue cheese, if desired. Serve with celery sticks.
# Expert Tips:
01 -
- These disappear faster than you can say touchdown and people will genuinely think you spent hours perfecting them
- The honey in the sauce balances the heat just right so even spice-sensitive friends keep coming back for more
02 -
- Overmixing the meat makes tough rubbery meatballs, so stop as soon as everything is combined
- The meatballs will continue cooking slightly when you toss them in the warm sauce, so don't worry if they seem just barely done coming out of the oven
03 -
- Use a cookie scoop to get perfectly uniform meatballs that cook at the same rate
- Let the sauce cool slightly before tossing so it thickens up and sticks better to the meatballs