Touchdown Buffalo Chicken Meatballs (Print Version)
Juicy baked chicken meatballs tossed in spicy buffalo sauce, perfect for game day or flavorful bites.
# Recipe Ingredients:
→ Meatball Components
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup finely chopped celery
05 - 1/4 cup finely chopped green onions
06 - 2 cloves garlic, minced
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp onion powder
→ Buffalo Sauce
10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 2 tbsp unsalted butter, melted
12 - 1 tbsp honey
→ Optional Serving Accompaniments
13 - 1/4 cup crumbled blue cheese or ranch dressing
14 - Celery sticks
15 - Carrot sticks
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, celery, green onions, garlic, salt, pepper, and onion powder. Mix until just combined; avoid overmixing.
03 - Using damp hands or a small scoop, form mixture into 1 1/2-inch balls and place on the prepared baking sheet.
04 - Bake for 18–20 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl until smooth.
06 - Add cooked meatballs to the bowl with buffalo sauce and toss gently to coat evenly. Serve immediately with blue cheese or ranch dressing, celery, and carrot sticks if desired.
# Expert Advice:
01 -
- You get all the fiery satisfaction of buffalo wings without the mess of bones and sticky fingers everywhere
- The honey in the sauce creates this gorgeous balance that keeps you coming back for just one more
02 -
- Overmixing the meat mixture makes tough meatballs, so mix just until everything is combined
- The sauce needs to be warm when you toss the meatballs or it will seize up and get clumpy
03 -
- Chill the meat mixture for 30 minutes before shaping if it feels too sticky to work with
- Line your baking sheet with foil under the parchment for absolutely zero cleanup