Discover a delightful twist on traditional hot wings with this outstanding recipe for Buffalo Chicken Meatballs. Say goodbye to the messy fingers and embrace the convenience and flavor of these delectable appetizer meatballs. Prepare to embark on a culinary adventure that combines the bold flavors of Buffalo sauce with the irresistible appeal of juicy chicken.
As you indulge in these succulent meatballs, consider enhancing their delightful taste by dunking them in a creamy blue cheese or ranch salad dressing. The marriage of tangy dressing and spicy Buffalo chicken creates a harmonious flavor profile that will have your taste buds dancing with delight.
For those seeking a heartier option, turn these appetizers into a satisfying meal by forgoing the dressing and instead serving them alongside a velvety blue cheese polenta. The creamy and cheesy texture of the polenta perfectly complements the zesty flavors of the Buffalo chicken, elevating the dish to new heights of culinary excellence.
Whether you’re hosting a party, enjoying a casual gathering, or simply craving a flavorful bite, these Buffalo Chicken Meatballs are sure to please. Their versatility allows them to shine as both a crowd-pleasing appetizer and a fulfilling main course. With their bold flavors and juicy texture, these meatballs will become a favorite in your culinary repertoire.
Prepare to delight your guests, satisfy your cravings, and experience the convenience of mess-free indulgence with these mouthwatering Buffalo Chicken Meatballs. Let their robust flavors and creative serving options take your culinary experience to the next level. Get ready to savor the irresistible combination of Buffalo sauce and tender chicken in every delicious bite.
Serve these Chicken Meatballs with Greek Yogurt Mac & Cheese or White Cheddar Mac and Cheese.
Not what you are looking for? Try these other excellent meatball recipes:
- Comfort Meatballs
- Tsukune Chicken Meatballs
- Cheese-Stuffed Meatballs
- Brown Rice Porcupine Meatballs
- Swedish Meatballs
- Vietnamese Chicken Meatballs
- Italian Meatballs
- Cuban Mojo Meatballs
Buffalo Chicken Meatballs
Skip the mess of traditional hot wings with this excellent recipe for Buffalo Chicken Meatballs.
- Prep Time: :20
- Cook Time: :20
- Total Time: :40
- Yield: 6 1x
- Category: Appetizer / Entree
- Method: Stove Top
Ingredients
- 4 tablespoons olive oil, divided
- 2 celery stalks, finely minced
- 1/2 white onion, finely minced
- 1 egg, lightly beaten
- 1 tablespoon mustard
- 1 pound ground chicken
- 1 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons butter
- 3/4 cup Buffalo-style hot sauce
- 1 cup blue-cheese dressing (optional)
Instructions
- In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
- In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.
- Form the mixture into 1-inch balls. Heat the remaining 3 tablespoons olive oil over medium heat. Add the meatballs and cook until golden brown all over, 2 to 3 minutes per side (8 to 10 minutes total). Shake the pan to roll the meatballs around in the hot oil to ensure they’re fully cooked through.
- In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
- Serve the meatballs warm with a side of blue-cheese dressing.
Notes
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Meatball Tips
- Make Ahead – The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.
- Keep Things Cold – You want to keep the fat from melting and breaking down before you cook the meatballs, so keep your meat and ingredients as cold as possible. Make the mixture in a chilled bowl, and if you are adding precooked ingredients like onions, let them cool down completely before adding.
- Be Gentle – If the meatballs are packed too tightly and compactly, they’ll turn out tough, rubbery, and chewy. Oil your hands so that the mixture won’t stick to them and gently and quickly form the meatballs.