Buffalo Chicken Meatballs Blue Cheese

The first time I made these for a Super Bowl party, my friend Sarah took one bite and literally stopped mid-sentence. We'd been talking about her new job, she reached for what she thought was a regular chicken meatball, and suddenly conversation just stopped. That's the buffalo sauce hitting you.

Last winter when my brother came over to watch the game, he insisted I make these again. He'd been talking about them for months. What I love most is watching people's faces when they realize it's not just another appetizer. The way the sauce clings to each meatball, the way the blue cheese crumbles on top. It's the kind of food that brings people together.

Ingredients

• Ground chicken: I've learned that slightly fattier ground chicken keeps these incredibly moist and prevents them from drying out in the oven
• Egg: This is your binding agent that holds everything together without making the texture dense or rubbery
• Breadcrumbs: Use plain unseasoned breadcrumbs so they don't compete with all the spices going into these meatballs
• Garlic: Fresh minced garlic adds a punch that powdered garlic can't quite replicate in the meatball mixture itself
• Green onions: These add a fresh mild onion flavor that mellows beautifully during baking
• Onion powder: This provides a concentrated savory base that permeates the entire meatball
• Smoked paprika: The smokiness here pairs perfectly with buffalo sauce's vinegar kick
• Salt and pepper: Don't skip these even with all the bold flavors. They make everything taste more like itself
• Unsalted butter: Using unsalted butter lets you control the salt level since hot sauce can vary so much in sodium
• Hot sauce: Franks RedHot is the classic choice but any Louisiana-style hot sauce will give you that authentic flavor
• Worcestershire sauce: This adds an underlying savory depth that most people can't quite identify but miss if it's not there
• Garlic powder: Powdered garlic works beautifully in the sauce, dissolving completely into the butter mixture
• Blue cheese: The stronger and crumblier the blue cheese, the better it stands up to the spicy sauce
• Fresh chives or parsley: These add a fresh pop of color and mild onion flavor that brightens the whole plate
• Celery and carrot sticks: These aren't just garnish. They provide the classic crunch and cool contrast to the spicy meatballs

Instructions

Get your oven ready:

Preheat to 200°C 400°F and line your baking sheet. This prep step saves you from scrambling later when your hands are covered in meatball mixture.

Mix the meatball base:

Combine ground chicken, egg, breadcrumbs, garlic, green onions, onion powder, smoked paprika, salt, and pepper in a large bowl. Mix gently. Overworking the mixture makes tough meatballs.

Shape your meatballs:

With damp hands, form 20 small meatballs. Wet hands prevent sticking. Space them evenly on your prepared baking sheet so they brown properly.

Bake to golden perfection:

Bake 18-20 minutes until golden and cooked through. An instant-read thermometer should reach 74°C 165°F. They should feel firm and spring back when touched.

Make the buffalo sauce:

Melt butter in a small saucepan over low heat. Whisk in hot sauce, Worcestershire sauce, and garlic powder until smooth. Remove from heat immediately. It thickens slightly as it cools.

Coat the meatballs:

Transfer hot meatballs to a large bowl. Pour buffalo sauce over and toss gently to coat evenly. Do this right before serving so they stay sauce-covered and hot.

Finish and serve:

Arrange sauced meatballs on a serving platter. Sprinkle generously with crumbled blue cheese and fresh herbs. Serve immediately with celery and carrot sticks for that classic restaurant feel.

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These have become my go-to for gatherings because they reheat surprisingly well. I've had people text me days later asking for the recipe. Something about that combination of spicy and cool just works.

Make Ahead Magic

You can form and refrigerate the uncooked meatballs up to 24 hours before baking. Cover tightly with plastic wrap. They might need an extra minute or two in the oven if going in cold. I've also frozen uncooked meatballs for up to a month. Bake from frozen, adding 5-8 minutes to the cooking time.

Sauce Strategies

Double the buffalo sauce recipe if you're serving serious heat lovers. The sauce keeps in the refrigerator for two weeks and is fantastic on burgers, wings, or even stirred into mashed potatoes for a spicy twist. I make a batch whenever buffalo cravings strike.

Perfect Pairings

These meatballs shine alongside simple sides that don't compete with their bold flavor. A crisp green salad with light vinaigrette cuts the richness beautifully. For drinks, cold beer is the obvious choice but a dry cider works surprisingly well too. The sweetness balances the heat.

• Set out extra blue cheese for dipping. Some guests will want more.
• Have napkins ready. These get messy but that's half the fun.
• Double the recipe if feeding a crowd. They vanish quickly.

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Watch these become the most requested dish at every gathering. Sometimes the simplest recipes make the biggest impact.

Recipe Questions & Answers

→ How do I ensure the meatballs stay tender?

Mix the ground chicken gently with breadcrumbs, egg, and seasonings without overworking the mixture to maintain tenderness.

→ Can I make the buffalo sauce less spicy?

Reduce the amount of hot sauce or choose a milder variety to adjust the heat level to your preference.

→ What is the best way to bake the meatballs evenly?

Place meatballs on a lined baking sheet with space between each to allow even heat circulation for uniform cooking.

→ How should I store leftovers?

Keep cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.

→ Are there suitable substitutions for the ground chicken?

Ground turkey can be used as a lean alternative with similar texture and flavor profile.