Buffalo Chicken Meatballs Blue

The first time I made these for a Super Bowl party, my friend Sarah stood over the platter and ate four before I could even announce they were ready. There's something about that familiar Buffalo sauce flavor that makes people instantly comfortable, like they're at their favorite wing joint but with something a little more elegant to grab with a toothpick.

I remember being nervous that ground chicken would turn out dry or bland, but the milk and egg keep them surprisingly tender. My husband actually prefers these to traditional wings now because the seasoning goes all the way through instead of just coating the outside.

Ingredients

• Ground chicken: The mild base lets all those bold Buffalo flavors shine while staying lighter than beef or pork
• Breadcrumbs: These bind everything together and keep the meatballs from becoming tough or dense
• Egg and milk: The secret to juicy meatballs every single time
• Green onions: Fresh pops of mild onion flavor throughout
• Garlic and onion powder: Building layers of savory depth before we even add the sauce
• Hot sauce: Franks RedHot is the classic choice but any vinegary hot sauce works beautifully
• Butter: Melts into the hot sauce creating that rich restaurant style coating
• Honey: Just enough sweetness to balance all that fiery tang
• Blue cheese: Creamy pungent and absolutely essential for the full Buffalo experience

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment for easy cleanup later

Mix the meatball base:

Combine chicken, breadcrumbs, egg, milk, green onions, garlic, onion powder, salt, and pepper in a large bowl

Shape them gently:

Roll damp hands into 1½-inch balls and place on your prepared baking sheet

Bake until golden:

Let them cook for 18 to 20 minutes until theyre cooked through and lightly browned on top

Whisk the sauce:

While meatballs bake, stir together hot sauce, melted butter, and honey until smooth

Coat and serve:

Toss the cooked meatballs in that Buffalo sauce and sprinkle with blue cheese and chives

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These have become my go to for everything from casual weeknight dinners to game day spreads. Something about food you can eat with a toothpick just makes people more talkative and relaxed.

Make Ahead Magic

I've learned to bake and cool the meatballs completely, then store them without sauce for up to two days. When you're ready to serve, just reheat and toss in warm sauce right before plating.

Sauce Swaps

Not everyone loves blue cheese, and that's completely okay. Ranch dressing works as a dip, or try crumbled feta for a milder tang that still feels right at home with the Buffalo flavor.

Party Perfect Tips

Keep the meatballs warm in a slow cooker on low setting after tossing in sauce. Set up a small bowl of extra blue cheese alongside for dipping.

• Use toothpicks with frilled ends for a nicer presentation
• Have extra celery and carrot sticks ready for the non cheese lovers
• Double the recipe because these disappear faster than you expect

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Hope these become a staple in your party rotation just like they have in mine. There's nothing quite like watching everyone crowd around the platter, reaching for seconds before the first batch is even gone.

Recipe Questions & Answers

→ How do I prevent meatballs from drying out?

Mix ground chicken gently with breadcrumbs, egg, and milk to retain moisture. Avoid overworking the mixture and bake until just cooked through.

→ Can I make the Buffalo sauce less spicy?

Adjust the hot sauce quantity or swap it for a milder variant. Adding extra butter and honey also balances heat with sweetness.

→ What can I substitute for blue cheese?

Try creamy ranch dressing or crumbled feta for a different but complementary tangy flavor.

→ Are these meatballs freezer-friendly?

Yes, bake the meatballs, cool completely, then freeze in an airtight container. Reheat in the oven before tossing in sauce.

→ What sides pair well with these meatballs?

Crunchy celery and carrot sticks are traditional, but crispy fries or a fresh green salad also work well.