Description
These Buffalo Chicken Meatballs are a delicious and easy-to-make appetizer or snack. Lean ground chicken is combined with flavorful spices, veggies, and buffalo wing sauce, then baked to juicy perfection. Tossed in more buffalo sauce and served with blue cheese dressing, these meatballs deliver all the classic spicy buffalo flavor in a convenient bite-sized form.
Ingredients
Scale
Main Ingredients
- 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 Baking
- Nonstick parchment paper or silicone baking mat (for lining the tray)
For Serving
- 3 tablespoons buffalo wing sauce (for tossing after baking)
- Blue cheese dressing, for dipping
- Sliced green onions, for garnish
Instructions
- Preheat the 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 ensure easy cleanup and prevent sticking.
- Mix the Meatball Ingredients: In a large bowl, gently combine the ground chicken, egg, breadcrumbs (or gluten-free alternatives), grated carrot, sliced green onion, minced garlic, smoked paprika, onion powder, salt, pepper, and 3 tablespoons of buffalo wing sauce. Mix just until everything is evenly incorporated, taking care not to overmix for tender meatballs.
- Form the Meatballs: Using a cookie scoop or tablespoon, portion out the mixture into roughly 1-tablespoon-sized mounds. Roll each portion gently between your hands into a round meatball shape. Place the formed meatballs evenly spaced on the prepared baking sheet.
- Bake: Place the baking sheet into the preheated oven and bake the meatballs for 18 to 20 minutes. Check that the internal temperature has reached 165°F (74°C) to ensure they are cooked through and slightly golden on the outside.
- Coat with Buffalo Sauce: Remove the meatballs from the oven and transfer them to a large bowl. Toss with the remaining 3 tablespoons of buffalo wing sauce until each meatball is well coated. Alternatively, drizzle the sauce over the meatballs while they are on the tray.
- Serve: Arrange the sauced meatballs on a serving platter. Garnish with extra sliced green onions and serve immediately with blue cheese dressing on the side for dipping. Enjoy your flavorful buffalo chicken meatballs!
Notes
- For a gluten-free alternative, use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
- If you prefer a milder flavor, reduce the amount of buffalo wing sauce in the mixture and for tossing.
- Ensure not to overmix the meatball mixture to keep the meatballs tender and juicy.
- Use a meat thermometer to check for doneness to avoid undercooking or drying out the meatballs.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
