Printable Zesty Buffalo Chicken Meatball Recipe Card
This zesty buffalo chicken meatball recipe is easy to make and brings buffalo sauce, lean ground chicken, and creamy blue cheese sauce together in the best way possible.
Servings: 16 Servings
Calories: 119kcal
Ingredients
- 1 lb ground chicken
- 1 large egg
- ½ cup almond flour
- 2 green onions chopped
- 1 tsp garlic minced
- ½ tsp salt
- ½ tsp pepper
- ⅔ cup hot sauce
- ½ cup butter melted
- 2 tbsp blue cheese dressing for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, egg, almond flour, green onions, garlic, salt, and pepper until just mixed.
- Use a small cookie scoop to portion the mixture into 16 meatballs. Roll each meatball gently between your palms to create a uniform shape.
- Arrange the meatballs on the prepared baking sheet, leaving about 1 inch of space between each one.
- Bake for 18–20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- While the meatballs bake, melt the butter in a large nonstick skillet over medium-low heat.
- Stir the hot sauce into the melted butter until well combined.
- Add the baked meatballs to the skillet and toss gently until evenly coated in the buffalo sauce.
- Transfer to a serving platter, insert toothpicks if desired, and serve with blue cheese dressing.
Notes
- Avoid overmixing the meatball mixture, as this can make the meatballs dense and tough.
- Use a cookie scoop to keep the meatballs uniform in size for even cooking.
- Finely grate the onion and garlic for extra moisture and flavor.
- For a spicier version, add a pinch of cayenne pepper to the meatball mixture.
Storage Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months.
- Reheat in a 350°F (175°C) oven for 10–12 minutes or until heated through.
Nutrition
Serving: 16Servings | Calories: 119kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Sodium: 422mg | Potassium: 174mg