Buffalo Chicken Meatballs
User Reviews
5
Buffalo Chicken Meatballs
Description
The meatballs are formed from ground chicken combined with panko breadcrumbs, crumbled blue cheese, buffalo sauce, garlic powder, paprika, onion powder, and an egg to bind the mixture. Formed into golf ball-sized rounds, the meatballs are baked at 400°F until cooked through and lightly browned.
Meanwhile, a sauce is prepared by gently melting buffalo sauce and butter together, which is then tossed with the hot meatballs to evenly coat them. This process imparts a rich, buttery texture to the spicy buffalo flavor, complementing the tang of the blue cheese within the meatballs.
These meatballs make a flavorful appetizer or main dish and can be served with ranch or blue cheese dressing for dipping. Their firm but juicy texture and spicy, creamy coating offer a nice variation on classic buffalo chicken flavors.
For substitutions, ground turkey or beef can be used in place of chicken. Panko breadcrumbs may be swapped for regular breadcrumbs or oats if needed. Using butter in the sauce helps it cling well to the meatballs. Leftovers can be refrigerated in an airtight container and eaten within 3 to 4 days.
Ingredients
For the Meatballs
- ¾ cup panko breadcrumbs
- ¼ cup blue cheese
- 3 tablespoons buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 large egg
- 1 pound ground chicken
- 2 tablespoons olive oil
For the Sauce
- ½ cup buffalo sauce
- 3 tablespoons butter
Instructions
Make the Meatballs
- Preheat the oven to 400° F and spray a baking sheet with non-stick cooking spray or
- In a large mixing bowl, add the breadcrumbs, blue cheese, buffalo sauce, garlic powder, paprika, onion powder, and egg and mix thoroughly to combine.
- Add the ground chicken and gently mix with your hands to incorporate the mixture into the meat. Coating your fingers with a tablespoon of oil will keep the meat from sticking to your fingers and crisp the outside of the meatballs.
- Scoop out 1 ½ - 2 tablespoons of the mixture and roll them into smooth balls about the size of golf balls and place them on the prepared baking sheet.
- Bake for 15 minutes.
Prepare the sauce
- Add the buffalo sauce and butter to a small saucepan and heat over medium heat until the butter has melted, stirring often. Then remove from the heat.
- Place the baked meatballs in a bowl and pour the buttery sauce over the meatballs then toss to coat well.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Regular breadcrumbs, old-fashioned oats, or quick oats can substitute the panko breadcrumbs.
- Feta, shredded mozzarella, or cheddar cheese can replace blue cheese as preferred.
- Ground turkey or beef may be used instead of ground chicken.
- Butter in the sauce ensures it coats the meatballs evenly.
- Serve with ranch or blue cheese dressing for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15meatballs
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 105kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 426mg | 18% |
| Potassium | 180mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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