Buffalo Chicken Meatballs

5 from 5 votes

This delicious Buffalo Chicken Meatballs recipe is perfect for game day snacking or a satisfying family dinner. Simple to make and a crowd-pleasing twist on a classic appetizer.

Prep Time15

Cook Time20

Total Time35

Course: Appetizers

Cuisine: American

Servings: Meatballs

Calories: 57kcal

Author: Tammi

Ingredients

1 cup Italian-style panko bread crumbs
½ cup buffalo or hot sauce divided
1 pound ground chicken
1 large egg whisked
¼ cup celery finely chopped
1 tablespoon green onion finely chopped
2 teaspoons fresh garlic minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
green onions chopped, for garnish

Instructions

Preheat your oven to 400°F. Prepare a baking sheet with parchment paper.
In a mixing bowl, combine 1 cup of Italian-style panko breadcrumbs and ¼ cup of buffalo or hot sauce.
Then add the ground chicken, egg, chopped celery, chopped green onions, fresh minced garlic, kosher salt, and ground black pepper. Mix everything until all the ingredients are well combined.
Using a 1-tablespoon cookie scoop, make rounded meatballs and roll them with your hands, so they are tight and round. Place them on the prepared baking sheet. Bake in the oven at 400°F for 15 - 20 minutes until brown (or until the internal temperature reaches a minimum of 165°F).
Once cooked, place the meatballs in a large bowl and very gently toss the meatballs in a bowl with the remaining ¼ cup of hot sauce. Then place them on a serving platter or plate. Drizzle with bleu cheese or ranch dressing and garnish them with chopped green onions and blue cheese.
Serve hot, and ENJOY!

Notes

Cook the meatballs until the internal temperature reaches a minimum of 165°F.

These meatballs are yummy and moist, so toss them gently in the buffalo or hot sauce. Handle them with care!

Pro Tip: Make mini buffalo chicken meatballs for a large party using a 1-tablespoon cookie scoop and only filling half of the scooper, creating smaller meatballs.

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