Buffalo Chicken Meatballs

Baked chicken meatballs with minced celery and carrots hidden inside, topped with Franks hot sauce – with Superbowl Sunday happening this weekend, these are a must!

I topped these with my homemade blue cheese dressing and minced a little celery leaf for garnish – totally optional! Since they are appetizers and made an odd number, I calculated the n.i. per meatball but by all means, eat more than one!

Buffalo Chicken Meatballs (no dressing)
Servings: 26 • Size: 1 meatball  • Points+: 1 pt • Smart Points: 1
Calories: 37 • Fat: 2 g • Carb: 1 g • Fiber: 0 g • Protein: 4 g • Sugar: 0 g
Sodium: 135 mg (without salt)  • Cholest: 26 mg


  • oil spray (I used my mister)
  • 1 1/4 lb ground chicken
  • 1/4 cup panko crumbs
  • 1 large egg
  • 2 scallions, chopped
  • 1/3 cup finely minced celery
  • 1/3 cup finely minced carrot
  • 1 clove crushed garlic
  • kosher salt and freshly ground black pepper, to taste
  • 1/3 cup Franks Hot sauce
  • 1/4 cup skinny blue cheese dressing (optional)
  • finely chopped celery leaf for garnish (optional)


Preheat the oven to 400°F. Lightly spray a non-stick baking sheet with oil.

In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.

Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.

Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with blue cheese dressing, if desired.

Makes 26 meatballs.