Sheet Pan Buffalo Chicken Meatballs with Broccoli
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Sheet Pan Buffalo Chicken Meatballs with Broccoli
Description
This recipe blends ground chicken with seasoned breadcrumbs, shredded carrot, green onions, ranch seasoning, and buffalo wing sauce to create flavorful meatballs with a slight kick. Incorporating fresh herbs like cilantro, chives, and tangy gorgonzola cheese gives the meatballs complexity and moisture. Browning the meatballs in a skillet before roasting builds a golden crust while sealing juices inside. Roasting the meatballs alongside broccoli, lightly tossed with olive oil, salt, and pepper, results in tender, caramelized florets complementing the spicy meat. A yogurt-based blue cheese sauce with lemon juice, fresh herbs, and crumbled blue cheese provides a cooling, creamy dip to balance heat. This sheet pan method simplifies cooking and cleanup while offering contrasting textures and flavors in one meal.
Ingredients
- 1 pound ground chicken
- ⅓ cup Italian seasoned breadcrumbs
- ⅓ cup carrot shredded
- ⅓ cup green onions plus more for serving, chopped
- ¼ cup cilantro chopped, fresh
- ¼ cup buffalo wing sauce plus more for drizzling
- 2 tablespoons chives chopped fresh
- 1 teaspoon ranch seasoning
- salt kosher salt
- black pepper kosher salt
- ⅓ cup gorgonzola cheese crumbled
- 2 to 3 tablespoons olive oil
- 4 cups broccoli florets
yogurt blue cheese sauce
- 1 cup yogurt plain, Greek
- ½ lemon juiced
- salt kosher salt
- black pepper kosher salt
- ¾ cup blue cheese crumbled
- 2 green onion thinly sliced
- 1 teaspoon chives
- 1/2 teaspoon dill dried
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, combine the chicken, bread crumbs, carrots, onions, ranch seasoning, cilantro, wing sauce, chives and a big pinch of salt and pepper. Mix until almost combined, then stir in the gorgonzola cheese. Form the mixture into 1-inch meatballs (I wet my hands to do this, which makes it easy to roll smooth meatballs!).
- This is not required, but I like to quickly brown my meatballs in a skillet. This gives them that gorgeous golden color and seals in the moisture.
- To brown the meatballs, heat one tablespoon of the olive oil in a nonstick skillet over medium heat. Add the meatballs and cook for 1 minute until brown, then flip and brown the other side.
- Transfer the meatballs to a sheet pan. Add the broccoli florets on the other side of the pan. Drizzle the broccoli with the remaining olive oil and sprinkle all over with salt and pepper.
- Place the pan in the oven and roast for 15 to 20 minutes, or until the broccoli is golden and the internal temperature of the meatballs reaches 165 degrees F.
- Remove and drizzle the meatballs with more wing sauce. Drizzle with the blue cheese dressing and sprinkle with green onions. Serve!
yogurt blue cheese sauce
- Mix all ingredients together in a bowl, mashing the blue cheese in as you stir. Serve immediately! You can make this ahead of time and store it in the fridge.
User Reviews
Overall Rating
5
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