Buffalo Chicken Meatballs Blue Cheese (Printable Version)

Tender chicken meatballs coated in spicy buffalo sauce topped with creamy blue cheese and fresh herbs.

# What You'll Need:

→ For the Meatballs

01 - 1 lb ground chicken
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup finely chopped green onions
06 - 1 tsp onion powder
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ For the Buffalo Sauce

10 - ¼ cup unsalted butter
11 - ⅓ cup hot sauce (such as Franks RedHot)
12 - 1 tsp Worcestershire sauce
13 - ¼ tsp garlic powder

→ For Serving

14 - ½ cup crumbled blue cheese
15 - 2 tbsp chopped fresh chives or parsley
16 - Celery sticks and carrot sticks

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, green onions, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined.
03 - With damp hands, form the mixture into 20 small meatballs and place them on the prepared baking sheet.
04 - Bake for 18-20 minutes, or until meatballs are golden and cooked through (internal temperature should reach 165°F).
05 - While the meatballs bake, prepare the buffalo sauce: In a small saucepan over low heat, melt butter. Whisk in hot sauce, Worcestershire sauce, and garlic powder until smooth. Remove from heat.
06 - Transfer cooked meatballs to a large bowl. Pour buffalo sauce over the meatballs and toss gently to coat evenly.
07 - Arrange meatballs on a serving platter. Sprinkle with crumbled blue cheese and fresh chives or parsley, if using. Serve with celery and carrot sticks.

# Expert Advice:

01 -
  • Bite sized perfection that keeps your hands relatively clean while delivering all the buffalo flavor you crave
  • The meatballs stay incredibly tender thanks to the breadcrumbs and gentle mixing technique
  • You get that perfect sauce to cheese ratio in every single bite
02 -
  • Overmixing the meat mixture makes tough meatballs, so stop as soon as everything's combined
  • The sauce clings better when the meatballs are still warm from the oven, so work quickly after baking
  • Letting the sauce cool slightly before tossing helps it coat rather than run right off
03 -
  • Use a cookie scoop for perfectly uniform meatballs that cook evenly
  • Let the meatball mixture rest in the fridge for 30 minutes before shaping for easier handling

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