Buffalo Chicken Meatballs
User Reviews
5
Buffalo Chicken Meatballs
Description
Buffalo Chicken Meatballs start with lean ground chicken mixed gently with panko bread crumbs, half of a hot sauce and butter mixture, and an egg white to bind the ingredients. Forming the mix into one-inch balls and baking them achieves a tender texture without dryness. The remaining hot sauce melted with butter provides a coating to toss the cooked meatballs in, delivering a balanced spicy flavor. Blue cheese or ranch dressing can accompany the dish to temper heat and add a creamy contrast.
The baking process allows the meatballs to cook evenly while retaining moisture since they’re gently combined and not overworked. Butter in the sauce mellows the heat, but can be skipped or reduced for a firmer spice kick. The panko breadcrumbs help keep the texture light and provide some structure.
Buffalo Chicken Meatballs can be served on their own or with dipping sauces as an appetizer or casual meal. Making the mixture ahead or freezing formed meatballs provides practical preparation options. Leftovers reheat well in the oven or microwave and can be refreshed with added sauce to maintain flavor and moisture.
Following the notes, the mixture can chill in the fridge or freeze after shaping. Sauces store separately and prolong the dish’s freshness. This makes the recipe convenient for preparing in advance or batch cooking.
Ingredients
- ¾ cup panko bread crumbs
- ⅓ cup hot sauce divided, Louisiana-style
- ½ cup butter melted
- 1 large egg white
- 1 pound ground chicken lean
- blue cheese salad dressing or ranch salad dressing, optional
Instructions
- Melt butter in your ⅓ cup of hot sauce. This will make the sauce less spicy. If you prefer more spicy, skip this step or add less butter.
- In a large bowl, combine bread crumbs, half of your hot sauce/butter combo, and egg white. Add chicken and gently mix. Shape into twenty-four 1-in. balls. Place on a greased baking pan.
- Bake at 400°F for 25-30 minutes or until cooked through.
- Toss meatballs with remaining hot sauce. Enjoy with ranch dipping or by themselves. They are great either way!
Notes
- Prepare the meatball mixture up to two days ahead and store covered refrigerated for freshness.
- Formed meatballs freeze well for up to three months; thaw before baking as directed.
- Store extra buffalo sauce airtight in the fridge or freezer to refresh leftovers.
- Leftover meatballs keep in the refrigerator for 2-3 days and can be reheated in the oven or microwave with added sauce for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 144mg | 6% |
| Potassium | 27mg | 1% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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