Buffalo Chicken Meatballs (Print Version)

Juicy chicken meatballs baked to perfection and coated in zesty buffalo sauce.

# What You Need:

→ Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Buffalo Sauce

10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 3 tablespoons unsalted butter
12 - 1 teaspoon honey
13 - 1 teaspoon Worcestershire sauce

→ Garnish

14 - Chopped fresh parsley or green onions
15 - Crumbled blue cheese or ranch dressing

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, onion powder, paprika, salt, and pepper. Mix until just combined—do not overmix.
03 - With damp hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
04 - Bake for 18-20 minutes, or until meatballs are cooked through and lightly golden.
05 - While meatballs bake, prepare buffalo sauce: In a small saucepan over medium heat, melt butter. Add hot sauce, honey, and Worcestershire sauce, whisking until smooth and heated through.
06 - Transfer baked meatballs to a large bowl. Pour buffalo sauce over the meatballs and toss gently to coat.
07 - Serve immediately, garnished with parsley, green onions, and/or blue cheese, with ranch or blue cheese dressing on the side if desired.

# Expert Tips:

01 -
  • The baked method keeps them incredibly juicy while cutting down on the mess of frying
  • They're equally addictive whether served as game day food or a weeknight protein boost
02 -
  • Overmixing the meatball mixture makes them tough, so stop as soon as everything is combined
  • The sauce needs to be warm when you toss it with the meatballs for the best coating
03 -
  • Use a cookie scoop for perfectly uniform meatballs that cook at the same rate
  • Make a double batch because they disappear faster than you'd expect

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