Description
These Buffalo Chicken Meatballs are a flavorful and spicy appetizer or snack featuring lean ground chicken combined with vibrant buffalo wing sauce, fresh vegetables, and a blend of spices. Baked to perfection and tossed in additional buffalo sauce, they deliver a tender, juicy bite with a classic tangy heat. Served with creamy blue cheese dressing and garnished with green onions, they make for an irresistible party favorite or game day treat.
Ingredients
Scale
Meatball Mixture
- 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 and Serving
- Nonstick parchment paper or silicone baking mat (for lining the tray)
- 3 tablespoons buffalo wing sauce (for tossing after baking)
- Blue cheese dressing, for dipping
- Sliced green onions, for garnish
Instructions
- Preheat 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 for easy cleanup.
- Combine Ingredients: In a large bowl, gently combine the ground chicken, egg, breadcrumbs (or alternatives), grated carrot, sliced green onion, minced garlic, smoked paprika, onion powder, salt, pepper, and 3 tablespoons buffalo wing sauce. Mix just until everything is evenly combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Use a cookie scoop or tablespoon to portion out the mixture into approximately 1-tablespoon-sized mounds. Roll each portion gently between your hands to form round meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake: Place the meatballs in the preheated oven. Bake for 18–20 minutes or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and slightly golden.
- Toss in 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 all are well coated. Alternatively, you can drizzle the sauce over the meatballs on the tray.
- Serve: Arrange the saucy meatballs on a serving platter. Serve with blue cheese dressing for dipping and garnish with extra sliced green onions as desired. Enjoy immediately!
Notes
- For a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.
- Do not overmix the meatball mixture to keep them tender and juicy.
- Make sure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- You can adjust the amount of buffalo wing sauce depending on how spicy you like your meatballs.
- These meatballs can be prepared ahead and refrigerated; reheat gently before serving.
