If you’re on the hunt for a game day snack or a flavorful appetizer that packs a punch, I’ve got just the thing for you: Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe. These bite-sized wonders combine tender, juicy chicken meatballs with a kick of spicy buffalo sauce and the cooling, tangy charm of bleu cheese and yogurt in the dip. Trust me, once you try this recipe, you’ll find it hard to go back to plain old wings!
Why You’ll Love This Recipe
- Flavorful and Balanced: The spicy buffalo sauce perfectly complements the creamy, tangy bleu cheese yogurt dip.
- Healthy-ish Snack Option: Using lean ground chicken keeps it lighter than traditional fried wings.
- Perfect for Entertaining: These meatballs disappear fast at parties and family gatherings!
- Easy to Make Ahead: Prep them in advance and bake right before serving without stress.
Ingredients You’ll Need
Each ingredient plays a role here — the lean chicken keeps things juicy without being greasy, while the panko keeps the meatballs light and tender. The fresh herbs and veggies add brightness and texture. Here’s what you’ll want in your shopping basket.
- Lean ground chicken: Look for 93% lean or similar to avoid excess fat that can weigh down the meatballs.
- Egg: Acts as a binder to keep the meatballs together.
- Panko breadcrumbs: These give the meatballs a light texture — don’t swap for regular breadcrumbs if you want that fluffiness!
- Fresh cilantro: Adds a fresh herbal note; finely diced so it blends well.
- Buffalo sauce: You can pick your heat level — mild, medium, or hot; just make sure it’s a good quality sauce for best flavor.
- Carrot: Shredded finely to sneak in some sweetness and moisture.
- Green onion: Adds subtle sharpness and color.
- Garlic: Fresh and minced, it amps up the savory depth.
- Salt and freshly ground black pepper: To season perfectly.
- Bleu cheese yogurt dip: Combines tangy bleu cheese with creamy yogurt for the perfect cooling contrast.
- Diced green onion & cilantro (for garnish): Adds the finishing pretty touch.
Variations
I love that this recipe is super versatile, so feel free to tweak it according to what you have on hand or your spice tolerance. I’ve tried a few variations that really changed things up for the better — and you can too!
- Mild or Hot Buffalo Sauce: When I first started making this, I stuck with medium buffalo sauce, but upping the heat brings a whole new level of party-worthy flavor.
- Herb switch-up: Fresh parsley works beautifully in place of cilantro if you’re not a fan.
- Dairy-free dip: Swap the yogurt for a coconut or cashew-based alternative and use vegan bleu cheese for a dairy-free version.
- Air-fried meatballs: For a crispier outside, try air frying these instead of baking — I did this once when I was craving extra crunch and the results were fantastic!
How to Make Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe
Step 1: Prepare the Bleu Cheese Yogurt Dip
Start by making your bleu cheese yogurt dip. It’s a simple blend that adds so much to these meatballs — I like to whip this up first so it can chill and develop flavor while I work on the meatballs. Pop it in the fridge and let it hang out until you’re ready to serve. Trust me, the tangy and creamy contrast will be worth the wait!
Step 2: Form Your Buffalo Chicken Meatballs
In a large bowl, mix the ground chicken, egg, panko, cilantro, buffalo sauce, shredded carrot, green onion, garlic, salt, and pepper. I always recommend using your hands here — it gives you the best feel for the consistency. Here’s a tip: keep a small bowl of water nearby so you can dip your hands before rolling the meatballs. This stops the mixture from sticking all over your fingers and helps you shape nice, even balls with minimal fuss. Aim for about 20 meatballs, roughly golf ball size.
Step 3: Bake to Perfection
Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the meatballs evenly on the sheet and bake for 12-15 minutes — you’ll want to make sure they reach an internal temperature of 165°F for safety and juiciness. I love how baking keeps these meatballs so tender and juicy without any added grease. Plus, clean-up is a breeze!
Step 4: Toss in Buffalo Sauce and Serve
Once the meatballs are out of the oven, toss them gently in ⅓ cup of buffalo sauce so every bite gets that iconic coating of heat. Then, serve immediately topped with diced green onion and cilantro for a fresh pop of color and bite. Don’t forget the bleu cheese yogurt dip on the side — I like to drizzle it or dip the meatballs right in. Adding celery and carrot sticks alongside really rounds out the classic buffalo combo.
Pro Tips for Making Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe
- Avoid Dryness: Don’t overbake your meatballs — keeping them juicy is key, so check with a meat thermometer and pull them right at 165°F.
- Fluffier Meatballs: Use panko breadcrumbs instead of regular for a lighter texture that won’t feel heavy or dense.
- Ultimate Tossing: Toss meatballs in sauce gently using a large bowl and a spoon — vigorous stirring can break them apart!
- Hands-Wet Trick: Keep dipping your hands in water before rolling to prevent sticking and create perfectly round meatballs easily.
How to Serve Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe
Garnishes
I always finish these meatballs with a sprinkle of diced green onion and fresh cilantro — it gives a vibrant green color that makes the dish pop visually and lends a bright, fresh flavor contrast to the spicy meatballs. Sometimes I add a drizzle of extra buffalo sauce or a dash of smoked paprika for some smoky depth. These little accents elevate the presentation, making your guests think you spent way more time on them than you actually did.
Side Dishes
For sides, I’m a big fan of classic celery and carrot sticks — they’re crunchy, refreshing, and perfect for dipping. Also, a crisp side salad or simple roasted potatoes work wonderfully to round out the meal. If you want to add some indulgence, cheesy garlic bread or warm soft pretzels are always crowd-pleasers alongside these buffalo chicken meatballs.
Creative Ways to Present
When I’ve made these for parties, I like serving meatballs on a large platter with small bowls of the bleu cheese yogurt dip scattered around, plus celery and carrot sticks fanned out like flower petals. It turns into a beautiful appetizer board that invites everyone to dig in. For a fun twist, I’ve also served mini sliders using these meatballs with a bit of extra buffalo sauce and a small lettuce leaf — totally delicious and unexpected!
Make Ahead and Storage
Storing Leftovers
Leftover buffalo chicken meatballs keep really well in an airtight container in the fridge for up to 3 days. I like to store the meatballs and the bleu cheese yogurt dip separately to maintain freshness and texture. When you’re ready, reheat the meatballs gently so they don’t dry out.
Freezing
Yes, you can freeze these meatballs! I usually freeze them on a sheet pan first, then transfer to a freezer bag once firm. They keep well for up to 3 months. When frozen, it’s best to thaw overnight in the fridge before reheating to keep them juicy and tender.
Reheating
For reheating, I find gently warming the meatballs in the oven at 350°F for about 10 minutes works best to preserve texture without drying. You can also microwave them covered on medium power, but watch closely so they don’t dry out. Reheat the buffalo sauce separately and toss the meatballs again just before serving for that fresh saucy glaze.
FAQs
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Can I make Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe gluten-free?
Absolutely! Simply swap the panko breadcrumbs with gluten-free breadcrumbs or almond flour. Be sure to check your buffalo sauce ingredients as well, as some may contain gluten.
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What’s the best way to get the meatballs to stay tender and not dry out?
Using lean but not super skinny ground chicken (around 93% lean) helps. Also, mixing in shredded carrot adds moisture, and baking them at a high temperature for a shorter time avoids drying. Checking internal temperature with a meat thermometer ensures they’re cooked but not overdone.
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Can I prepare these meatballs in advance for a party?
Yes! You can mix and form the meatballs a day ahead, store them covered in the fridge, and bake them fresh before guests arrive. The bleu cheese yogurt dip can be made ahead too and refrigerated until ready.
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Is there a good substitution for bleu cheese if I don’t like it?
Definitely. If bleu cheese isn’t your thing, try swapping it for ranch or a classic creamy yogurt dip infused with a bit of garlic and herbs. It won’t have that signature tang, but it’ll still complement the buffalo heat nicely.
Final Thoughts
Making Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe has become one of my go-to recipes whenever I want something impressive yet easy to throw together. I absolutely love how the flavors balance perfectly — the heat of the buffalo, the creaminess of the dip, and the freshness of herbs and veggies. It’s a dish that everyone seems to go crazy for, and I’ve found it’s a fantastic way to switch things up from traditional wings. If you’re up for a recipe that’s packed with flavor and totally crowd-pleasing, I highly recommend giving this a try. Plus, once you nail the technique, it’s super quick to make again and again!
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Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 meatballs (serves 6) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Buffalo Chicken Meatballs are a spicy and flavorful appetizer or main dish, baked to perfection and served with a tangy bleu cheese yogurt dip. Made with lean ground chicken, fresh herbs, and classic buffalo sauce, they’re a healthier twist on a party favorite that’s easy to prepare and sure to please.
Ingredients
Bleu Cheese Yogurt Dip
- 1/2 batch bleu cheese yogurt dip (prepared separately)
Buffalo Chicken Meatballs
- 1 pound lean ground chicken (around 93% lean)
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/4 cup finely diced cilantro
- 3 tablespoons buffalo sauce (mild, medium or hot)
- 1 medium carrot, finely shredded
- 2 tablespoons finely diced green onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
For Tossing
- 1/3 cup buffalo sauce
To Garnish
- Diced green onion
- Diced cilantro
Instructions
- Make the bleu cheese yogurt dip: Prepare the bleu cheese yogurt dip according to your favorite recipe or pre-made batch, then refrigerate until ready to serve alongside the meatballs.
- Preheat the oven: Set your oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Form the meatballs: In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, finely diced cilantro, buffalo sauce, shredded carrot, diced green onion, minced garlic, salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated. Using clean hands, shape the mixture into 20 evenly sized meatballs, dipping your hands in water between forming each ball to prevent sticking. Place the meatballs on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs in the preheated oven for 12 to 15 minutes, or until a meat thermometer inserted into the center reads 165 degrees Fahrenheit, indicating they are fully cooked.
- Toss with buffalo sauce: Once baked, transfer the meatballs to a large bowl. Gently toss or spoon the ⅓ cup of buffalo sauce over them until evenly coated, ensuring they are flavorful and spicy.
- Garnish and serve: Garnish the meatballs with diced green onions and cilantro for freshness and color. Serve immediately with the bleu cheese yogurt dip on the side. For an extra touch, offer celery and carrot sticks to accompany the dish.
Notes
- Use lean ground chicken (around 93% lean) for the best texture and flavor.
- Dipping your hands in water when forming meatballs prevents sticking and helps create uniform shapes.
- The meatballs can be made with mild, medium, or hot buffalo sauce depending on your spice preference.
- Serve the meatballs immediately after tossing in buffalo sauce for the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg
