Buffalo Chicken Meatballs Recipe
Delicious and so easy to make, these perfectly cooked Buffalo Chicken Meatballs are the ultimate party or game-day appetizer. Top them with blue cheese crumbles and a drizzle of ranch dressing for a bold, flavorful, and healthier alternative to buffalo chicken wings.
Servings: 20 meatballs (approx)
Ingredients
- 1 small bunch green onions
- 1 small bunch fresh parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Cajun seasoning
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 1 clove garlic minced
- 1 tablespoon milk
- 2 tablespoon olive oil
- 2 tablespoon butter
- ¾ cup buffalo sauce homemade or store-bought
Instructions
- Add the green onions and parsley to a small food processor and pulse until they are very finely minced. Then, add the paprika, salt, pepper, and Cajun seasoning and pulse once or twice to incorporate with the fresh greens. Note: If you do not have a small food processor, simply mince the green onions and parsley by hand using a sharp kitchen knife. It's less efficient, but the results are the same.
- Add the pulsed mixture, ground chicken, breadcrumbs, egg, garlic, and milk to a large bowl and mix with your hands until fully combined.
- Use of a cookie scoop or your hands to form approximately 20 2-inch meatballs from the mixture. Transfer the balls to a large, clean plate. Cover the meatballs and chill in the refrigerator for 30 minutes.
- Heat the oil in a large skillet set over medium heat. Cook 10-12 meatballs at a time for 1-2 minutes per side. Turn the meatballs as they start to crisp up and turn golden. Once the meatballs reach an internal temperature of 165 degrees F (as measured by a digital meat thermometer), transfer them to a clean plate and continue to cook the rest of the meatballs.
- Once all the meatballs have finished cooking, melt the butter in the same skillet then pour in the hot sauce and whisk until it starts to simmer and bubble.
- Add the meatballs back to the pan and gently stir them to coat. Allow the meatballs to reheat and soak up the sauce for approximately 3-5 minutes.
- Serve with carrots and celery then garnish with blue cheese or ranch dressing, green onions, and blue cheese crumbles if desired.
Notes
- Ground turkey may also be used. For the juiciest results, use meat no leaner than 93%.
- For even spicier meatballs, add 1/2 teaspoon of cayenne powder or minced jalapeño peppers to the meatball mixture.
- To keep the meatballs warm over an extended period of time, transfer them to a slow cooker (set to warm) with about one cup of buffalo sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Nutrition
Calories: 67kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 373mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
