Buffalo Chicken Meatballs
User Reviews
5
Buffalo Chicken Meatballs
Description
This recipe combines ground chicken with finely minced green onions, garlic, and celery for moisture and flavor. Buffalo sauce is mixed both inside and applied over the meatballs, along with melted butter, to give a smooth, spicy coating. The mixture includes eggs and plain breadcrumbs for binding, seasoned with kosher salt and freshly ground black pepper to balance the heat.
The meatballs are formed into uniform sizes with a cookie scoop, gently rolled to smooth out, brushed with oil, then baked initially at 450°F for ten minutes. The temperature is raised to 500°F for an additional five minutes to crisp the exterior while keeping the interior moist. This method produces meatballs with a lightly browned exterior and a juicy center.
Buffalo Chicken Meatballs pair well with blue cheese dressing for dipping, enhancing the classic buffalo flavor profile. They can function as a finger-food appetizer or as part of a meal served with sides. The texture balance between tender meat and crispy edges makes them appealing for buffalo sauce fans.
Ingredients
- 2 ¼ cups buffalo sauce Frank's RedHot Wings brand
- 8 tablespoons butter
- 2 pounds ground chicken , I prefer thigh meat
- 4 green onions , white and green parts minced
- 4 cloves garlic , minced or pressed
- 2 ribs celery , finely minced
- 2 egg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup plain breadcrumbs
- canola oil for brushing tops of meatballs
- blue cheese dressing for dipping
Instructions
- Reserve ¼ cup of the buffalo sauce for the meatball mixture. Add 2 the rest of the sauce and the butter to a large skillet and heat over medium until the butter melts, whisking well to make a smooth sauce. Turn off the heat and cover it with a lid.
- Preheat the oven to 450°F. In a large bowl, use your hands to gently mix the ground chicken with the reserved ¼ cup of buffalo sauce, the green onion, garlic, celery, eggs, salt and pepper, and breadcrumbs until well combined. Don't overwork the mixture or your meatballs could turn out dry or tough.
- Then, use a 2-inch cookie scoop to form all of the meatballs into equal size balls, laying them out in rows on a sheet pan. Next, fill a small bowl with water, dip your hands in, then roll each of the meatballs in the palms of your hands until smooth and uniform, placing them back on the sheet pan as you go. Brush each of the tops with a little oil then bake in the oven for 10 minutes. Raise the heat to 500°F and cook for 5 more minutes to brown the tops.
- Warm the buffalo sauce on medium then add the meatballs, tossing to coat. Serve with crumbles of blue cheese on top or blue cheese dressing or ranch dressing for dipping on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 881mg | 37% |
| Potassium | 230mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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