Buffalo Chicken Meatballs Blue Cheese

The Super Bowl was on in the background, everyone crowded around the TV, when I first brought these out. The room went quiet for exactly three seconds before someone reached in and burned their fingers grabbing the first one. Now they are requested at every gathering, game night or not.

I made them for my friend who claims she hates blue cheese. She ate three, dipped in extra blue cheese, and then asked what the crumbly white stuff was. Sometimes the best conversions happen when people are not paying attention to ingredients.

Ingredients

• 500 g ground chicken: Dark meat adds moisture but any ground chicken works, just avoid overmixing
• 1 large egg: The binder that keeps everything together without making the meatballs tough
• 60 g breadcrumbs: Fresh or dried both work, panko gives a lighter texture
• 2 cloves garlic, minced: Fresh garlic matters here, jarred stuff loses its punch when baked
• 30 g finely chopped green onions: Adds a mild onion flavor without overwhelming the buffalo heat
• 1 tsp onion powder: Builds depth in the meat itself where fresh garlic cannot reach
• 1 tsp smoked paprika: This subtle smokiness balances the sharp vinegar in hot sauce
• ½ tsp salt and ¼ tsp black pepper: Just enough to season without competing with the bold sauce
• 60 ml unsalted butter: The base that mellows hot sauce into something coating and rich
• 80 ml hot sauce: Franks RedHot is traditional but any vinegar based sauce works beautifully
• 1 tsp Worcestershire sauce: Adds umami that rounds out the acidic heat
• ¼ tsp garlic powder: Boosts the garlic flavor in the sauce without adding raw bite
• 75 g crumbled blue cheese: The creamy cooling element that makes buffalo sauce sing
• 2 tbsp fresh chives or parsley: A bright finish that cuts through the richness
• Celery and carrot sticks: The classic cool crunch that balances everything

Instructions

Preheat your oven to 200°C and line a baking sheet:

Parchment paper saves cleanup time later but a light oil spray works fine too

Mix the meatball base:

Combine chicken, egg, breadcrumbs, garlic, green onions, onion powder, smoked paprika, salt, and pepper in a large bowl, mixing just until combined

Shape the meatballs:

Damp hands prevent sticking, form 20 small balls and place them on your prepared baking sheet

Bake until golden:

Let them cook 18 to 20 minutes until they reach 74°C internally and develop a nice golden color

Make the buffalo sauce:

Melt butter in a small saucepan over low heat then whisk in hot sauce, Worcestershire, and garlic powder until smooth

Coat the meatballs:

Transfer cooked meatballs to a large bowl and pour the warm sauce over them, tossing gently until each one is evenly coated

Finish and serve:

Arrange on a platter, sprinkle with blue cheese and chives, and serve with celery and carrot sticks alongside

Pin it

These became my go to when I need something that feels indulgent but still feels homemade. They have this way of making people feel like they are at a restaurant while standing in my kitchen.

Making Ahead

The meatballs reheat beautifully and can actually develop more flavor after sitting in the sauce. Bake them fully, cool completely, then store without the sauce if you plan to freeze them for later.

Sauce Adjustments

Half the butter if you prefer a thinner coating or double the hot sauce if your crowd runs toward the brave side. The sauce consistency should cling to the meatballs without pooling at the bottom of the bowl.

Serving Ideas

These work as cocktail party food or can be tucked into a sub roll for an incredible meatball sandwich twist. The blue cheese adds enough richness that no one misses having actual cheese melted on top.

• Keep extra blue cheese on the side for dipping
• Have napkins ready because fingers will get messy
• Double the batch if more than six people are coming

Pin it

Enjoy watching them disappear from the platter.

Recipe Q&A

→ What type of chicken is best for making these meatballs?

Ground chicken breast or thigh can be used, but breast offers a leaner texture while thigh adds juiciness.

→ Can I bake the meatballs instead of frying them?

Yes, baking at 200°C (400°F) on a lined sheet ensures even cooking and a tender result without frying.

→ How can I adjust the spice level of the buffalo sauce?

Use a hotter sauce or add cayenne pepper to increase heat or reduce the hot sauce amount for milder flavor.

→ What can I serve alongside these meatballs?

Celery and carrot sticks complement the spicy meatballs, offering a cool, crunchy contrast.

→ Is it possible to substitute any ingredients for dietary needs?

Ground turkey can replace chicken, and gluten-free breadcrumbs can be used to avoid gluten.