Introduction

Buffalo Chicken Meatballs are a flavorful and easy-to-make appetizer that combines the spicy kick of buffalo sauce with tender ground chicken. Paired with a creamy blue cheese yogurt dip, they offer a perfect balance of heat and coolness. These meatballs are great for parties or a cozy weeknight dinner.

A white round plate holds six small, round, golden-orange balls that have a slightly uneven texture, indicating they are soft or moist. To the right of the balls, there is a cluster of fresh veggie sticks—green celery, bright orange carrot, a dark purple carrot, and pale green celery—arranged vertically. A dollop of thick, white creamy sauce is beside the balls on the left side of the plate, topped with small pieces of chopped green herbs. A silver fork is placed on the plate near the balls, with one ball pierced and partly coated in the white sauce. The background surface is a white marbled texture with scattered chopped green herbs. Part of another white plate with the same balls and sauce can be seen at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground chicken (or ground turkey)

1 teaspoon kosher salt

⅓ cup panko bread crumbs

1 large egg

¼ cup celery (minced)

¼ cup carrot (shredded)

½ teaspoon garlic powder

½ teaspoon onion powder

¼ cup Frank’s Hot Sauce (or more to taste)

1 cup plain Greek yogurt

2 ounces blue cheese (crumbled)

2 tablespoons lemon juice (or more to taste)

1 tablespoon chives (finely chopped)

1 clove garlic (grated)

½ teaspoon kosher salt (or more to taste)

Instructions

Step 1: In a large bowl, combine the panko bread crumbs, egg, celery, carrot, garlic powder, onion powder, Frank’s Hot Sauce, and 1 teaspoon kosher salt. Mix until well combined.

Step 2: Add the ground chicken to the mixture and gently mix until fully incorporated, being careful not to overwork the meat to keep the meatballs tender.

Step 3: Use a cookie scoop to portion the mixture onto a cookie sheet, then shape each scoop into a small meatball with wet hands, making about 24 meatballs.

Step 4: To cook in an air fryer, preheat to 375°F. Lightly spray the air fryer basket with non-stick spray, cook the meatballs in batches for 5-7 minutes until they reach an internal temperature of 165°F.

Step 5: To bake in the oven, preheat to 400°F. Place meatballs ½ inch apart on a greased baking sheet and bake for 8-10 minutes or until cooked through and the internal temperature reaches 165°F.

Step 6: For the blue cheese yogurt dip, mix the Greek yogurt, crumbled blue cheese, lemon juice, chives, grated garlic, and ½ teaspoon kosher salt in a bowl until well combined.

Step 7: Serve the buffalo chicken meatballs warm with the blue cheese yogurt dip. They pair well with mashed potatoes or rice for a hearty meal.

Tips & Variations

For extra moisture, add a tablespoon of olive oil or a splash of milk to the meat mixture.

Substitute ground turkey if you prefer a leaner option.

Adjust the amount of hot sauce to control the heat level according to your preference.

Try serving with ranch dressing instead of the blue cheese dip for a different flavor.

FAQs

Can I freeze the buffalo chicken meatballs?

Yes, you can freeze cooked or uncooked meatballs. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I serve with buffalo chicken meatballs?

They make a great appetizer on their own, or serve with mashed potatoes, rice, or a crisp green salad for a complete meal. Celery sticks on the side add a nice crunch and help balance the heat.