Buffalo Chicken Meatballs Blue Cheese

The smell of hot sauce hitting melted butter always pulls me back to my first apartment kitchen, where I discovered that buffalo wings were just the beginning of what buffalo sauce could do. These meatballs started as a happy accident when I wanted wings for a party but didn't want the mess of bones and deep frying. Now they're the first thing to disappear at every gathering, and I've learned to make double batches.

Last Super Bowl, my friend who swore she hated blue cheese took one hesitant bite and immediately asked for the recipe. There's something about how the tangy sauce seeps into the meatballs while the creamy cheese cuts through the heat that just works.

Ingredients

• 500 g (1 lb) ground chicken: I prefer dark meat chicken for extra moisture, but a mix of dark and white works beautifully
• 1 large egg: The binder that keeps everything together without making the meatballs tough
• 60 g (½ cup) breadcrumbs: Panko gives a lighter texture, but regular breadcrumbs work perfectly fine
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference over garlic powder here
• 30 g (¼ cup) finely chopped green onions: These add a mild onion flavor without overwhelming the dish
• 1 tsp onion powder: Builds a deeper onion flavor that complements the fresh ones
• 1 tsp smoked paprika: This adds subtle smokiness that plays so well with the buffalo sauce
• ½ tsp salt: Just enough to enhance the flavors without competing with the sauce
• ¼ tsp black pepper: A gentle background heat that lingers after the buffalo sauce fades
• 60 ml (¼ cup) unsalted butter: Use real butter because it creates that velvety sauce texture
• 80 ml (⅓ cup) hot sauce: Franks RedHot is my go to, but your favorite brand will work
• 1 tsp Worcestershire sauce: The secret ingredient that adds depth and umami
• ¼ tsp garlic powder: Boosts the garlic flavor in the sauce without adding texture
• 75 g (½ cup) crumbled blue cheese: Go for good quality blue cheese, it makes all the difference
• 2 tbsp chopped fresh chives or parsley: Fresh herbs brighten up the rich flavors
• Celery sticks and carrot sticks: Classic cooling companions that everyone expects

Instructions

Get your oven ready:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for the easiest cleanup

Mix the meatball base:

Combine ground chicken, egg, breadcrumbs, garlic, green onions, onion powder, smoked paprika, salt, and pepper in a large bowl, mixing gently just until everything comes together

Shape them up:

With damp hands to prevent sticking, form the mixture into 20 small meatballs and place them on your prepared baking sheet

Bake to golden perfection:

Slide the meatballs into the oven for 18 to 20 minutes until they're golden brown and reach 74°C (165°F) internally

Make the magic sauce:

While the meatballs bake, melt butter in a small saucepan over low heat, then whisk in hot sauce, Worcestershire sauce, and garlic powder until perfectly smooth

Bring them together:

Transfer those beautifully cooked meatballs to a large bowl and pour the warm buffalo sauce over them, tossing gently until every meatball is coated

Finish with flair:

Arrange sauced meatballs on a serving platter, sprinkle generously with crumbled blue cheese and fresh herbs, then surround with celery and carrot sticks

Save

My dad, who's traditionally wary of anything spicy, now requests these for every family gathering. Watching someone who usually avoids heat go back for fourth meatball is the ultimate compliment.

Make Ahead Magic

I've learned that cooking the meatballs ahead of time and refrigerating them actually makes them easier to handle when it's party time. Reheat them gently in a 180°C (350°F) oven for about 10 minutes before tossing with sauce.

Sauce Strategies

Double the buffalo sauce if you're serving serious heat lovers. I once made a single batch for a crowd of buffalo enthusiasts and ended up whipping up another sauce halfway through the party.

Perfect Party Planning

Set up a small bowl of extra blue cheese crumbles alongside the platter for guests who want to go all in on the creamy element. Keep the celery and carrot sticks well chilled until serving time.

• Have a bottle of extra hot sauce on hand for the heat seekers
• Napkins are absolutely non negotiable, get the sturdy kind
• Toothpicks nearby save your serving platter from messy fingers

Save

These meatballs have become my go to for everything from game day to casual dinner parties. There's something magical about watching a platter disappear while people reach for just one more.

Recipe FAQs

→ What is the best way to bake the meatballs?

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly oil it. Arrange the meatballs evenly and bake for 18-20 minutes until golden and cooked through.

→ How can I add extra heat to the sauce?

For more spice, use a hotter hot sauce or add a pinch of cayenne pepper to the buffalo sauce while warming it.

→ Can I substitute ground chicken with another meat?

Ground turkey makes a great alternative, maintaining the texture while slightly changing the flavor profile.

→ What sides pair well with these meatballs?

Fresh celery sticks and carrot sticks complement the rich and spicy meatballs, adding refreshing crunch and balance.

→ How should blue cheese be incorporated?

Sprinkle crumbled blue cheese over the meatballs once they are tossed in buffalo sauce for a creamy and tangy contrast.

→ Can these meatballs be prepared ahead of time?

You can prepare the meatballs mixture earlier and keep refrigerated before baking, but toss them in sauce just before serving to maintain freshness.