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Buffalo Chicken Meatballs
Buffalo chicken meatballs are perfect for football season! Baked chicken meatballs with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!
Ingredients
- oil spray
- 1 1/4 lb 93% 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 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.
Video
Notes
*Dont use ground chicken breast, too dry
Helpful Tips for the Best Buffalo Chicken Meatballs
- Wet your hands before rolling. The mixture can be a little sticky, so it really helps to keep your hands damp. I literally stand next to the sink and re-wet my hands as I roll them.
- Don’t overmix. Mix just until everything is combined so the meatballs stay tender.
- Use a measuring scoop for even sizing. Since these are 1/8 cup each, a small scoop makes them quick and uniform so they bake evenly.
- Toss in sauce after baking. This keeps them from getting soggy and gives you the best texture.
- Line your pan with foil if you want easy cleanup. A silicone mat works great here (and helps prevent sticking).
Nutrition
Serving: 1meatball, Calories: 37kcal, Carbohydrates: 1g, Protein: 4g, Fat: 2g, Cholesterol: 26mg, Sodium: 135mg
- WW Points: 0