Buffalo Chicken Meatballs Blue (Printable)
Tender chicken meatballs tossed in bold Buffalo sauce, topped with creamy blue cheese.
# What You'll Need:
→ For the Meatballs
01 - 1 pound ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons milk
05 - 2 tablespoons finely chopped green onions
06 - 1 garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ For the Buffalo Sauce
10 - 1/3 cup hot sauce
11 - 3 tablespoons unsalted butter, melted
12 - 1 teaspoon honey
→ For Serving
13 - 1/2 cup crumbled blue cheese
14 - 2 tablespoons chopped fresh chives or parsley
15 - Celery sticks
16 - Carrot sticks
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, milk, green onions, garlic, onion powder, salt, and pepper. Mix gently until just combined—do not overwork.
03 - With damp hands, roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
04 - Bake for 18–20 minutes, until the meatballs are cooked through and lightly golden.
05 - While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl.
06 - When meatballs are done, transfer them to the bowl with Buffalo sauce and toss gently to coat.
07 - Arrange on a platter. Sprinkle with crumbled blue cheese and chives or parsley. Serve with celery and carrot sticks, if desired.
# Expert Advice:
01 -
- They deliver all the spicy tangy comfort of Buffalo wings without the mess of bones and grease everywhere
- The blue cheese gets warm and melty in spots creating these incredible creamy pockets that cut through the heat
02 -
- Overworking the meat mixture makes tough meatballs so mix until just barely combined
- The sauce needs to be warm when you toss the meatballs or it wont coat evenly
03 -
- Chill the meatball mixture for 15 minutes before shaping if it feels too sticky to handle
- Let the meatballs rest for 5 minutes after baking so they hold together better when tossed in sauce