Description
These Buffalo Chicken Meatballs are a healthy, protein-packed twist on the classic Buffalo wings. They are made with lean ground chicken, loaded with veggies, perfectly seasoned and baked until juicy, then tossed in spicy Buffalo sauce. Perfect as a main course, appetizer, or snack—these meatballs are quick to make, gluten-free friendly, and always crowd-pleasing when served with creamy blue cheese dressing and a sprinkle of green onions.
Ingredients
Units
Scale
Main Meatballs
- 1 pound (450 g) lean ground chicken
- 1 large egg
- 1/4 cup dried breadcrumbs (or substitute with gluten-free breadcrumbs or 1/3 cup almond flour)
- 1 medium carrot, finely grated
- 1/4 cup sliced green onion
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons buffalo wing sauce
For Baking & Assembly
- Nonstick parchment paper or silicone baking mat (for lining the tray)
- 3 tablespoons buffalo wing sauce (for tossing after baking)
To Serve
- Blue cheese dressing, for dipping
- Sliced green onions, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C), or 160°C for fan ovens. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Mix Ingredients: In a large bowl, gently combine the ground chicken, egg, breadcrumbs (or alternatives), grated carrot, sliced green onion, minced garlic, smoked paprika, onion powder, salt, pepper, and 3 tablespoons buffalo wing sauce. Mix just until everything is evenly combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Use a cookie scoop or tablespoon to portion out the mixture into approximately 1-tablespoon-sized mounds. Roll each portion gently between your hands to form round meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake: Place the meatballs in the preheated oven. Bake for 18–20 minutes or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and slightly golden.
- Coat with Buffalo Sauce: Remove the meatballs from the oven and transfer them to a large bowl. Toss with the remaining 3 tablespoons of buffalo wing sauce until all are well coated. Alternatively, you can drizzle the sauce over the meatballs on the tray.
- Serve: Arrange the saucy meatballs on a serving platter. Serve with blue cheese dressing for dipping and garnish with extra sliced green onions as desired. Enjoy immediately!
Notes
- For a gluten-free version, use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.
- Adjust the Buffalo sauce to taste if you like it more or less spicy.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days and reheated before serving.
- These meatballs also work great as a party appetizer with toothpicks for easy serving.
Nutrition
- Serving Size: 1 meatball
- Calories: 45
- Sugar: 0.5g
- Sodium: 230mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 5g
- Cholesterol: 18mg
