0 from 15 votes
Buffalo Chicken Meatballs
These tender and tasty meatballs are easy to make with ground chicken and ranch dressing dip mix, then oven baked and coated with your favorite spicy delicious buffalo wing sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 28 - 30 meatballs
Calories: 59 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
American
Ingredients
- 2 pounds ground chicken
- ½ cup breadcrumbs
- 2 large eggs
- 1 ranch dip mix packet
- 1 teaspoon celery salt
- 1/3 cup chopped scallions +2 tbs for tops
- 12 ounce buffalo wing sauce
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet and a large mixing bowl. Line the baking sheet with parchment paper.
- In the bowl, combine the ground chicken, breadcrumbs, eggs, ranch dip packet, celery salt, and 1/3 cup of scallions. Mix the meat mixture by hand until very smooth.
- Use a 2 tablespoon scoop to portion out balls of chicken mixture. Gently roll the balls and set them on the baking sheet, 1 inch apart.
- Once all the meatballs are rolled and ready, bake the meatballs for 15 minutes.
- Remove the baking sheet from the oven and brush a generous portion of buffalo wing sauce over the top of each meatball. Then place them back in the oven for an additional 5 minutes.
- Finally brush additional buffalo sauce over the meatballs and sprinkle the tops with an extra 2 tablespoons of chopped scallions.
Cup of Yum
Notes
- Serve with a side of blue cheese or ranch dressing and fresh-cut celery and carrots, if desired.
- These buffalo chicken meatballs are great to make ahead, and keep well for several days! Let them cool completely before placing them in an airtight container, and store them in the fridge for up to 3-4 days.
- To freeze: I recommend freezing before cooking, if possible. Form the meatballs per the recipe, but flash freeze them right on the baking sheet for 1-2 hours. Then place the frozen meatballs together in a plastic zipper bag. Freeze for up to 2 months. Bake from frozen per the recipe instructions. You will likely want to add about 5 minutes of extra time before brushing on the sauce and baking for a final 5 minutes.
Nutrition Information
Serving
1pc
Calories
59kcal
(3%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
40mg
(13%)
Sodium
496mg
(21%)
Potassium
181mg
(5%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Vitamin A
29IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
8mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 28- 30 meatballs
Amount Per Serving
Calories 59
% Daily Value*
| Serving | 1pc | |
| Calories | 59kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 40mg | 13% |
| Sodium | 496mg | 21% |
| Potassium | 181mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.