Buffalo Chicken Meatballs Blue Cheese (Printable version)
Spicy chicken meatballs tossed in buffalo sauce with crumbled blue cheese and fresh herbs.
# Ingredient list:
→ For the Meatballs
01 - 1 lb ground chicken
02 - 1 large egg
03 - ½ cup breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup finely chopped green onions
06 - 1 tsp onion powder
07 - 1 tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ For the Buffalo Sauce
10 - ¼ cup unsalted butter
11 - ⅓ cup hot sauce
12 - 1 tsp Worcestershire sauce
13 - ¼ tsp garlic powder
→ For Serving
14 - ½ cup crumbled blue cheese
15 - 2 tbsp chopped fresh chives or parsley
16 - Celery sticks and carrot sticks
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, green onions, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined.
03 - With damp hands, form the mixture into 20 small meatballs and place them on the prepared baking sheet.
04 - Bake for 18-20 minutes, or until meatballs are golden and cooked through (internal temperature should reach 165°F).
05 - While the meatballs bake, prepare the buffalo sauce: In a small saucepan over low heat, melt butter. Whisk in hot sauce, Worcestershire sauce, and garlic powder until smooth. Remove from heat.
06 - Transfer cooked meatballs to a large bowl. Pour buffalo sauce over the meatballs and toss gently to coat evenly.
07 - Arrange meatballs on a serving platter. Sprinkle with crumbled blue cheese and fresh chives or parsley, if using. Serve with celery and carrot sticks.
# Expert Tips:
01 -
- The tangy heat of buffalo sauce pairs perfectly with creamy blue cheese in every bite
- These come together in under an hour and disappear faster than you can plate them
02 -
- Overmixing the chicken mixture makes tough meatballs so stop as soon as ingredients are combined
- Let the sauce cool slightly before tossing or the cheese will melt into the sauce instead of staying crumbled on top
03 -
- Use a cookie scoop for uniform meatballs that cook at the same rate
- Let the meatballs rest 5 minutes after baking so they hold their shape when tossed in sauce