Easy Baked Buffalo Chicken Meatballs
These Buffalo Chicken Meatballs are an easy appetizer or dinner that is packed full of flavor. These are perfect for game day (less messy than wings), or are a great low carb dinner!
Servings: 15 meatballs
Equipment
- bowl
- baking tray with rack or aluminum foil
Ingredients
- 1 pound ground chicken
- ½ cup panko crumbs
- ¼ cup blue cheese, crumbles
- ¼ cup fresh chopped parsley
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- ⅓ cup hot sauce, I used Frank's
- 2 tablespoons butter
Instructions
- Preheat oven to 375° F. Set a baking tray with a cooking rack or line tray with aluminum foil.
- In a large bowl mix add ground chicken, panko crumbs, blue cheese crumbles, parsley, green onion and garlic. Use your hands to combine the mixture being cautious to not over mix.
- Form the chicken mixture into golf ball- sized meatballs. Line the meatballs on a cooking sheet. Place the cooking sheet into preheated oven and bake for 20-22 minutes or until the center in no longer pink and when checked with a meat thermometer they reach 165° F.
- When the meatballs are finished cooking, melt the butter in a sauce pan and stir in the hot sauce.
- Add the meatballs to a bowl and pour hot sauce mixture over the meatballs. Toss the meatballs to cover in the sauce.
- Serve the meatballs immediately with blue cheese or ranch dressing, celery and carrot sticks. Garnish meatballs with additional blue cheese crumbles, parsley and chopped green onion.
Notes
This recipe makes 15 meatballs or you can make them smaller to get 20-25.
The nutritional information does not include dipping sauces.