Buffalo Chicken Meatballs Blue Cheese (Printable version)

Tender chicken meatballs tossed in zesty Buffalo sauce with creamy blue cheese accents.

# Ingredient list:

→ For the Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk
05 - 2 tbsp finely chopped green onions
06 - 1 garlic clove, minced
07 - 1/2 tsp onion powder
08 - 1/2 tsp kosher salt
09 - 1/4 tsp black pepper

→ For the Buffalo Sauce

10 - 1/3 cup hot sauce (such as Franks RedHot)
11 - 3 tbsp unsalted butter, melted
12 - 1 tsp honey

→ For Serving

13 - 1/2 cup crumbled blue cheese
14 - 2 tbsp chopped fresh chives or parsley
15 - Celery sticks
16 - Carrot sticks

# 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, milk, green onions, garlic, onion powder, salt, and pepper. Mix gently until just combined—do not overwork.
03 - With damp hands, roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
04 - Bake for 18–20 minutes, until the meatballs are cooked through and lightly golden.
05 - While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl.
06 - When meatballs are done, transfer them to the bowl with Buffalo sauce and toss gently to coat.
07 - Arrange on a platter. Sprinkle with crumbled blue cheese and chives or parsley. Serve with celery and carrot sticks.

# Expert Tips:

01 -
  • You get all the Buffalo wing flavor without the mess of bones and sticky fingers everywhere
  • The meatballs stay incredibly juicy thanks to the milk and breadcrumbs, which I learned after making a batch that turned out like hockey pucks
  • They reheat beautifully for leftovers, though I have never actually had any left over to test that theory properly
02 -
  • The meatballs will continue cooking slightly when you toss them in the warm sauce, so pull them from the oven when they are just done, not overdone
  • Use a bowl with high sides for the sauce tossing step, or you will end up splattering buffalo sauce all over your shirt like I did that one time
03 -
  • Do not use lean ground chicken, because you need that bit of fat to keep the meatballs moist and tender
  • Let the meatballs rest in the sauce for about 5 minutes before serving so the flavors really absorb into the meat

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