Buffalo Chicken Meatballs
Buffalo Chicken Meatballs are amazingly juicy. They are packed with spicy, savory, Buffalo flavor with a creamy blue cheese drizzle.
Equipment
- Rimmed baking sheet
Ingredients
- 1 pound (450 g) ground chicken lean
- 1 large egg
- ¼ cup dried breadcrumbs or sub with GF breadcrumbs or ⅓ cup almond flour
- 1 medium carrot finely grated
- ¼ cup sliced green onion
- 2 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons buffalo wing sauce divided
For serving
- blue cheese dressing
- Sliced green onions for garnish
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven, and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine ground chicken, egg, breadcrumbs, carrot, green onion, garlic, smoked paprika, onion powder, salt, pepper, and 3 tablespoons buffalo wing sauce.
- Mix the ingredients gently by hand or with a spatula until just combined. Avoid overmixing.
- Use a cookie scoop to portion approximately 1-tablespoon-sized meatballs.
- Roll each portion gently between your hands to form balls. Place them on the prepared sheet pan.
- Bake in the preheated oven for 18-20 minutes or until the internal temperature of the meatballs reaches 165°F (74°F). Remove from the oven.
- Toss the meatballs in a large bowl along with the remaining buffalo wing sauce; alternatively, you can drizzle the buffalo sauce on the meatballs.
- Serve with blue cheese dressing for dipping, and garnish with sliced green onions.
Video
Notes
- Serving Size: Since these can be served as an entre or an appetizer, I'm giving you nutrition details per meatball. Multiply by the number you're having for more specific numbers.
- Don't Overmix the Meat. Overmixed chicken meatballs will end up dry and tough. My best tip for mixing is to use your hands to do it gently. Wear gloves if you like, or just wash your hands when you're finished.
- Test for Doneness. When baking meatballs, often the ones on the edge of the pan will cook more quickly. Be sure to test several of the meatballs with a thermometer to ensure that they are all at least 165°F (74°F) in the center.
- For Extra Browning, you can place the meatballs under the broiler for a few minutes after they're done baking.
- Adjust the Size. Tablespoon-sized meatballs are versatile and can work as an appetizer or main dish, but you can adjust to make them smaller or larger if you like. Adjust the baking time if needed.
Nutrition
Serving: 1meatball | Calories: 44kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 226mg | Potassium: 141mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg
Find it online: https://littlesunnykitchen.com/buffalo-chicken-meatballs/