Buffalo Chicken Meatballs
User Reviews
4.8
Buffalo Chicken Meatballs
Description
This recipe uses ground chicken mixed with a portion of buffalo sauce, egg, grated carrots, green onions, almond flour or breadcrumbs, and seasonings to form meatballs. Baking at 400°F creates tender meatballs that hold their shape while absorbing the spicy buffalo flavor.
After baking for about 18-20 minutes, the meatballs are coated with the remaining buffalo sauce to enhance their heat and moistness. The added vegetables add subtle sweetness and freshness. Serving with a drizzle of blue cheese or ranch dressing cuts the spice and adds creaminess, while extra green onions contribute color and mild pungency.
The recipe allows the option to make smaller mini meatballs, yielding about 25, or larger ones yielding 12 to 15. Celery and carrot sticks can accompany the dish for additional texture and balance. The buffalo sauce split between the mixture and coating gives a layered but not overwhelming heat level.
Ingredients
- 1 lb ground chicken
- ½ cup buffalo sauce divided
- 1 large egg
- ¼ cup green onion plus more for garnish, thinly sliced
- ¼ cup carrot grated
- ¼ cup breadcrumbs or ⅓ cup packed almond flour (52 grams)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- blue cheese dressing for serving, or ranch and blue cheese crumbles
- celery for serving (optional, sticks
- carrot for serving (optional, sticks
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl mix together the ground chicken, ¼ cup buffalo sauce, egg, green onions, carrots, almond flour, garlic powder, onion powder, salt and pepper.
- Using a cookie scoop or small spoon, scoop the ground chicken mixture and use your hands to form into balls.
- Place the meatballs onto a prepared baking sheet and bake for 18-20 minutes.
- Remove from oven and drizzle on remaining ¼ cup hot sauce and gently toss the meatballs.
- Serve immediately with a drizzle of blue cheese or ranch dressing and extra green onions sprinkled on top.
Notes
- For mini meatballs, expect about 25; regular size yields about 12 to 15.
- If using store-bought shredded carrots, chop them finely to avoid long strands in the meatballs.
- The recipe allows substituting almond flour for breadcrumbs for a gluten-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15meatballs
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 75kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 307mg | 13% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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