Baked Buffalo Chicken Meatballs
Baked Buffalo Chicken Meatballs are made with ground chicken, creamy blue cheese crumbles, and tangy Buffalo wing sauce. These versatile meatballs are great served as an appetizer with toothpicks, in wraps or sub sandwiches, or alongside your favorite side dish for a cozy meal. Perfect for busy weeknights, meal prep, or game day!
Equipment
- Baking sheets
- Mixing bowl
Ingredients
- 2 pounds ground chicken 92% lean
- 2 eggs scrambled with a fork
- 1/2 cup panko breadcrumbs
- 1/3 cup Buffalo sauce plus more for serving
- 1/2 cup blue cheese crumbles plus more for serving
- 2 tablespoons sliced scallions plus more for serving
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
- naan, sub rolls, mashed potatoes, etc. to serve the meatballs with
Instructions
- Preheat oven to 425° and line your baking sheet(s) with parchment paper.
- Combine all of the meatball ingredients together in a large mixing bowl. Be sure to smoosh large pieces of blue cheese crumbles, as they have a strong flavor.
- Either using a cookie dough scoop or your hands, form the mixture into golf ball-size meatballs and place on baking sheet. Bake for 20 minutes or until their internal temperature reads 165°F/(74°C) with a meat thermometer.
- Serve your meatballs however you wish! In naan, on sub sandwiches, as an appetizer with toothpicks, over mashed potatoes, on a salad, etc. Enjoy!
Notes
- I only use the green part of the scallions, but feel free to use the white parts too if you want more onion flavor & texture.
- Depending on how big they are, you should get 30-36 meatballs.
Tried this recipe?Let us know how it was!