These Buffalo Chicken Meatballs are packed with zesty flavor and a little kick! Made with tender chicken and coated in spicy buffalo sauce, they’ll make your taste buds dance.
And that Bleu Cheese Dip is the perfect creamy sidekick! I always make sure to have extra for dipping. Trust me, you’ll want to save the leftovers—if there are any! 😂
Key Ingredients & Substitutions
Ground Chicken: This is the star ingredient for meatballs. If you’re looking for a leaner option, ground turkey works well too! Just remember that it might be a bit drier, so add a teaspoon of olive oil for moisture.
Breadcrumbs: I usually use panko for a crunchier texture, but regular breadcrumbs do just fine. If you’re gluten-free, use gluten-free breadcrumbs or even crushed cornflakes!
Buffalo Sauce: Frank’s RedHot is popular, but any hot sauce you love can work. If you want less heat, try mixing with a bit of ketchup for a milder flavor.
Bleu Cheese: If you’re not a fan, feta cheese can be a nice substitute. It has a similar tang but is creamier. Craving something different? Try ranch dressing instead!
Mayonnaise & Sour Cream: You can swap out sour cream for plain Greek yogurt for a healthier twist! It adds creaminess with a bit of tang, too.
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs correctly can be tricky, but I have some tips for you! Start with even-sized meatballs—they should be about 1 to 1.5 inches. This way, they cook evenly. Here’s how to do it right:
- Panning: If frying, heat your skillet on medium. Don’t overcrowd the pan; give them space to brown nicely!
- Baking: If you opt for baking, align them on parchment paper, making sure they don’t touch. This helps them cook evenly and get a nice golden color.
- Check for Doneness: Use a meat thermometer. They’re ready at 165°F (75°C). If you don’t have one, cut one open to ensure it’s not pink inside.
Let them rest for a couple of minutes after cooking. This helps keep the juices in and gives you better flavor! Enjoy your yummy meatballs! 😊
Buffalo Chicken Meatballs With Bleu Cheese Dip
Ingredients You’ll Need:
For the Buffalo Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped green onions (plus extra for garnish)
- 1/4 cup finely diced celery (optional)
- 1/4 cup crumbled bleu cheese (optional, can be mixed in or reserved for garnish)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying or baking)
For the Buffalo Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter
- 1 teaspoon honey or sugar (to balance heat)
For the Bleu Cheese Dip:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled bleu cheese
- 1 tablespoon lemon juice or white vinegar
- 1 tablespoon milk or buttermilk (to thin dip)
- Salt and black pepper to taste
Additional:
- Celery sticks, for serving
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and roughly 30 minutes to cook. So, you’ll be ready to enjoy these tasty meatballs in about 45 minutes total!
Step-by-Step Instructions:
1. Prepare the Meatballs:
Start by gathering your ingredients in a large bowl. Combine the ground chicken, breadcrumbs, egg, minced garlic, chopped green onions, diced celery (if using), onion powder, smoked paprika, salt, pepper, and crumbled bleu cheese (if you’re mixing it in). Gently mix everything together until just combined—no need to overwork the meat! Then, form the mixture into 1 to 1.5-inch meatballs and place them on a plate or tray.
2. Cook the Meatballs:
There are two options for cooking your meatballs: you can fry or bake them. For frying, heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning them occasionally, until they’re browned on all sides and cooked through (with an internal temp of 165°F), about 10-12 minutes. If you prefer baking, preheat your oven to 400°F (200°C), place the meatballs on a parchment-lined baking sheet, and bake for 15-18 minutes or until cooked through.
3. Make the Buffalo Sauce:
While those delicious meatballs are cooking, it’s time to whip up the buffalo sauce! In a small saucepan over low heat, combine the hot sauce, butter, and honey. Stir until the butter melts and the sauce is nice and smooth.
4. Toss Meatballs in Buffalo Sauce:
Once the meatballs are done, transfer them to a large bowl. Pour the buffalo sauce over the meatballs and gently toss to coat them evenly—oh, the smell!
5. Make the Bleu Cheese Dip:
In a small mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), crumbled bleu cheese, lemon juice (or vinegar), and milk (or buttermilk). Taste and adjust the salt and pepper. If the dip is too thick for your liking, just add a little more milk until you reach the desired consistency.
6. Serve:
Arrange your buffalo chicken meatballs on a serving plate and garnish with extra crumbled bleu cheese and chopped green onions for that finishing touch. Serve alongside the bleu cheese dip and crunchy celery sticks for a perfect snack or appetizer!
Enjoy your spicy, creamy Buffalo Chicken Meatballs with the tangy bleu cheese dip! Perfect for game day or any occasion. Yum! 🥳
Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great substitute if you’re looking for a leaner option. Just keep in mind that turkey can be drier, so consider adding a teaspoon of olive oil to keep the meatballs moist.
How Can I Make the Meatballs Spicier?
If you want some extra heat, feel free to add crushed red pepper flakes or a dash of cayenne pepper to the meat mixture before shaping your meatballs. You can also opt for a spicier hot sauce in the buffalo sauce for an added kick!
Can I Prepare the Meatballs in Advance?
Yes! You can shape the meatballs ahead of time and store them in the fridge for up to a day before cooking. If you need to prepare them even earlier, freeze them raw. Just thaw them in the fridge overnight before cooking.
What Should I Do with Leftover Bleu Cheese Dip?
Store any leftover bleu cheese dip in an airtight container in the fridge for up to 3 days. It’s perfect for dipping veggies, chips, or even drizzling over salads! Just give it a quick stir before using, as it may thicken a bit after sitting.