Buffalo Chicken Meatballs
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
395 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Meatballs
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These buffalo chicken meatballs are pan seared and smothered in a spicy and tangy ranch sour cream sauce for a fun and flavorful dish with a kick!
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Ingredients
Meatballs:
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon Frank's Red Hot Original Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for frying)
- Chopped scallions (for serving) optional, to taste
Sauce:
- 2 tablespoons butter
- 1/4 cup Frank's Red Hot Original Sauce
- 1 tablespoon ranch seasoning I used Hidden Valley
- 3/4 cup low-sodium chicken broth
- 1/2 cup sour cream
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Instructions
- To a prep bowl, add all the meatball ingredients (except for the olive oil and scallions). With your hands, mix it together well, but don't overwork the mixture. The mixture will be quite wet. Form 1" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.
- Add the olive oil to a skillet and let it heat up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.
- If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan). Take the skillet off the heat for a minute or so to let it cool a bit.
- Reduce the heat to medium. Add the butter to the skillet, along with the hot sauce, ranch seasoning, and chicken broth. Whisk until smooth. Let it bubble for a minute or two, then add the meatballs back to the skillet.
- Cook the meatballs for 5 minutes or so, until they're cooked through (165F) and the sauce has reduced a bit.
- Turn the heat off and stir in the sour cream (I toss it with 2 spoons to do this easily). Serve with chopped scallions sprinkled over top.
Notes
- The sauce is fairly salty, so you may want to make your own homemade ranch seasoning if you need it to be low sodium (see a recipe linked within the blog post).
- If the sauce becomes too thick, add a splash of chicken broth.
- Meatballs will cook at a different rate depending on how big/small you make them, so I recommend using an instant read meat thermometer to be safe.
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
1380mg
(58%)
Potassium
715mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
414IU
(8%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1380mg | 58% |
| Potassium | 715mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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