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Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs are perfect for football season! Made with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!

Buffalo Chicken Meatballs are perfect for football season! Made with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!Buffalo Chicken Meatballs

You can put buffalo sauce on anything and it will taste great! Some favorite buffalo chicken dishes are Buffalo Chicken Strips, Buffalo Chicken Jalapeno Poppers and Buffalo chicken dip, it’s my favorite! Since these are appetizers I calculated the N.I. per meatball but by all means, eat more than one!

Buffalo Chicken Meatballs are perfect for football season! Made with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!

How do you make buffalo chicken meatballs?

Ground chicken is mixed with chopped celery, carrots, scallions and panko, then rolled into balls and baked in the oven. Once they are ready you toss them with hot sauce, and drizzle them with blue cheese dressing.

Buffalo Chicken Meatballs are perfect for football season! Made with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!

You may also enjoy these chicken recipes:

Buffalo Chicken Meatballs

4.85 from 32 votes
1
Cals:37
Protein:4
Carbs:1
Fat:2
Perfect for football season! Baked chicken meatballs with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!
Course: Appetizer
Cuisine: American
Buffalo Chicken Meatballs are perfect for football season! Made with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Yield: 26 meatballs
Serving Size: 1 meatball

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Video

Nutrition

Serving: 1 meatball, Calories: 37 kcal, Carbohydrates: 1 g, Protein: 4 g, Fat: 2 g, Cholesterol: 26 mg, Sodium: 135 mg

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203 comments on “Buffalo Chicken Meatballs”

    1. These look amazing! Do you think subbing almond flour for the panko would work (for those who are Paleo or doing a W30?)

  1. Man, these are so good. They really scratch that ‘itch’ for chicken wings when you don’t have any, can’t be bothered to make or don’t have the calorie budget for the real deal. Definitely need the dressing (or something creamy) as they’ve got a little spice, which is wonderful. Yum!!

  2. I used these with Gina’s zero point marinara sauce instead of Frank’s hot sauce. Since 1/4 cup panko = 3 blue points and the ground chicken I used was 99% fat free, these were practically a zero-point dinner. Also, instead of spraying the sheet pan, I lined it with non-stick tinfoil. They are excellent.

  3. These were great! I actually like them without the buffalo sauce and added more carrots and celery. I also substituted ground turkey. My question is about the calories… 37000 per meatball? Is that wrong?

  4. Does no one else find it frustrating when a recipe says “salt and pepper to taste” even though you’re adding the salt and pepper to raw meat? Otherwise, recipe is good!

    1. Avatar photo
      Brittany Koehn

      I do 1 tsp per pound of meat if nothing else is salty. But if I add W sauce, soy sauce, seasoned salt, broth, cream soup, etc., I do 1/2 tsp. We do not have high blood pressure (mine runs low)  so I don’t worry about restricting. For pepper I do half the salt amount. I always figure people can add more. You might do less, but for me, it makes cooking less stressful to standardize the amount in my head. 

  5. Avatar photo
    Holly L Hammon

    These are amazing, my husband and dad eat them up fast and furious, ok, truth be told, I do too. I have made them many, many times. I add a tablespoon of Frank’s hot sauce to the mixture then use Frank’s buffalo wing sauce to coat after cooking. It’s important to not overcook, I watch them closely and take the meatballs out when they reach 165 degrees internal temperature.

  6. Not sure what I did wrong but there is NO way these were going into meatball. Nothing to hold them together. So sad!

    1. Nothing to hold them together??? The panko and egg hold them together. I have made these dozens of times and they never fall apart.

  7. I decided to slightly switch up my normal buffalo chicken meatball recipe and try this instead. The addition of carrots and celery to the meatballs gave it a great crunch this is something that I haven’t done before but will continue to do moving forward as it really adds something to the meatball. My only modifications that I made was the addition of some fresh parsley and blue cheese crumbles and I omitted the green onions (I did not have any). The flavor even before the hot sauce was added was great. I am definitely looking forward to this weeks lunches. 

  8. These were good! Mine came out a little dry but I broiled them at the very end so my fault. Instead of blue cheese I made a ranch with Greek yogurt.

  9. I was wondering why mine came out so wet, and i realized I added the wing sauce to the mixture rather than pouring on top after baking! I saved the mixture by adding more breadcrumbs and I was able to roll them. They came out delicious with the wing sauce baked in the mixture! Also, the blue cheese dressing was very easy to make and compliments well!

  10. Hi Gina. 
    To bring as an API somewhere.   Making ahead and bringing with you to the party.  How would you serve the blue cheese ?
    Any tips ?
    Gonna try making these tonight or tomorrow to try first 🙂

    Tnx

  11. Thank you for this recipe! We love it sooo much in my home. I make a batch weekly. Easy, healty and delicious. Oh, and they freeze really well! ❤️❤️❤️