Buffalo Chicken Meatball Recipe + Video
Make these perfect Buffalo Chicken Meatballs as an appetizer or dinner. Super easy to make; no chopping, browning or sauteing!
Servings 18 meatballs
Ingredients
Buffalo Chicken Meatballs
- 1 lb. ground chicken
- ½ cup panko bread crumbs
- 2 tablespoon Frank's Buffalo Wing Sauce
- 1 large egg lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoon dill weed
- ½ cup blue cheese crumbles
- non-stick spray
Glaze
- ¾ cup Frank's Buffalo Wing Sauce
Serving Garnish
- green onions, blue cheese crumbles, dill weed, ranch
- celery and carrots for serving
Instructions
- Preheat the oven to 400℉. Prep a large rimmed baking sheet by covering in parchment paper and spraying with non-stick spray.
- In a large bowl add the egg and buffalo sauce. Lightly beat together to combine.2 tablespoon Frank's Buffalo Wing Sauce, 1 large egg
- Add in the panko, all the seasonings, and the crumbled blue cheese. Give it a stir.½ cup panko bread crumbs, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoon dill weed, ½ cup blue cheese crumbles
- Finally add in the ground chicken. With a fork. lightly mix everything together, being very careful not to overmix, which will make your chicken meatballs mushy.1 lb. ground chicken
- Portion out by the heaping tablespoon-fulls (a cookie scoop is a great tool for this). You should have around 17-18 meatballs.
- Roll the meatballs into nice round balls. Spray the tops with non-stick spray.
- Bake at 400℉ for 25 minutes.
- Remove the baked buffalo meatballs from the oven. Pour the Buffalo Wing Sauce in a bowl, toss a couple meatballs at a time in the sauce, coating all sides. Then place back on the baking sheet. Bake for another 5 minutes.¾ cup Frank's Buffalo Wing Sauce
- Use all the garnishes you like for your Buffalo Chicken Meatballs and serve them up!green onions, blue cheese crumbles, dill weed, ranch, celery and carrots for serving
Video
