Buffalo Chicken Meatballs Blue

I stumbled onto this recipe during a Super Bowl party crisis when my original appetizer plans fell apart. The chicken was already thawed, I had a bottle of hot sauce in the door, and somehow these ended up being the first thing to disappear from the table. Now they are requested at every gathering.

Last game night, my friend Sarah who claims to hate spicy food ate six of these and then asked for the recipe. The honey in the sauce tempers the heat just enough that even skeptical eaters find themselves reaching for one more.

Ingredients

• 1 lb ground chicken: The dark meat blend gives you more flavor and keeps these from drying out in the oven
• 1/2 cup breadcrumbs: These are the insurance policy against tough rubbery meatballs so do not skip them
• 1 large egg: Your binding agent that holds everything together without making the mixture heavy
• 2 tbsp milk: Soak into the breadcrumbs to create little pockets of moisture inside each meatball
• 2 tbsp chopped green onions: Fresh brightness that cuts through all that rich cheese and sauce
• 1 garlic clove: Mince it fine so nobody bites into a raw chunk but the flavor still comes through
• 1/2 tsp onion powder: A savory backbone that works behind the scenes
• 1/2 tsp kosher salt: Enhances everything else without making these taste overly salty
• 1/4 tsp black pepper: Just enough warmth to complement the heat coming later
• 1/3 cup hot sauce: Franks is the classic choice but whatever brand you love will work beautifully
• 3 tbsp unsalted butter: Melted into the hot sauce it creates that restaurant style coating you want
• 1 tsp honey: The secret ingredient that balances the heat and keeps people guessing
• 1/2 cup crumbled blue cheese: Sprinkle generously because that creamy tang is what makes the whole thing work
• 2 tbsp fresh chives or parsley: Adds color and makes everything look intentional
• Celery and carrot sticks: The classic cool crunchy counterpoint to all that spice

Instructions

Get your oven ready:

Preheat to 400 degrees and line a baking sheet with parchment for easy cleanup later

Mix the meatball base:

Combine chicken, breadcrumbs, egg, milk, green onions, garlic, onion powder, salt and pepper in a large bowl and mix until just combined

Shape them up:

Dampen your hands with water and roll the mixture into 1 and a half inch meatballs then place on your prepared baking sheet

Bake until golden:

Cook for 18 to 20 minutes until they are cooked through and have a nice light golden color on the outside

Whisk the glaze:

While the meatballs bake stir together the hot sauce, melted butter and honey in a large bowl until smooth

Coat them well:

Transfer the cooked meatballs to the sauce bowl and toss gently until every single one is coated in that spicy mixture

Finish and serve:

Arrange on a platter and shower with crumbled blue cheese and chives then serve with celery and carrot sticks on the side

Save

These have become my emergency party food because I can prep everything in advance and just bake when guests arrive. The house smells like a sports bar in the best way possible.

Making Them Your Own

Try swapping ground turkey for the chicken if that is what you have on hand. The flavor changes slightly but the texture stays just as good.

Sauce Adjustments

Start with less hot sauce if you are feeding a crowd with varying spice tolerance. You can always serve extra on the side for the heat lovers.

Get Ahead Game Plan

Form the meatballs up to a day ahead and store them on a parchment lined baking sheet wrapped tight in the fridge. They bake up beautifully from cold and actually hold their shape even better.

• Make a double batch and freeze half before baking for future you
• Set up a toppings bar so guests can customize their own plates
• Keep them warm in a slow cooker on low for parties

Save

These are the kind of appetizers that make people linger around the kitchen island just to grab one more while they chat.

Recipe FAQs

→ How do I keep the meatballs juicy?

Using a mixture of ground chicken with milk and breadcrumbs helps retain moisture. Avoid overmixing the mixture to ensure tender meatballs.

→ Can I bake meatballs instead of frying?

Baking at 400°F for 18-20 minutes cooks the meatballs evenly and reduces mess while keeping them juicy and golden.

→ What can I substitute for blue cheese topping?

Ranch dressing or a mild creamy cheese works well as an alternative for those who prefer less pungent toppings.

→ How spicy is the Buffalo sauce?

The sauce balances heat from hot sauce with honey's sweetness and butter's richness, making it flavorful with moderate spice.

→ Can I prepare this dish ahead of time?

Yes, meatballs can be made in advance and reheated in the oven before tossing with sauce and toppings for freshness.

→ What sides complement these meatballs?

Fresh celery and carrot sticks add crispness and coolness, balancing the spicy Buffalo coating perfectly.