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
Units
Scale
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
