Homemade Buffalo Style Chicken Meatballs

Homemade Buffalo Chicken Meatballs

These spicy and flavorful meatballs are perfect for game day appetizers, parties, or a fun twist on dinner. You can adjust the spice level to your preference by using a milder or hotter hot sauce.

Ingredients:

• For the Meatballs:
  • 1 ½ pounds ground chicken
  • ½ cup panko breadcrumbs
  • ½ cup grated cheddar cheese
  • ¼ cup finely diced celery
  • ¼ cup minced fresh chives (or ½ teaspoon dried chives)
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (start with your preferred mild hot sauce and adjust for spicier)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Buffalo Sauce:
  • 1 cup hot sauce (same type used in meatballs or your favorite buffalo sauce)
  • 2 tablespoons butter
  • 1 tablespoon honey (optional, for a touch of sweetness)

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine the ground chicken, panko breadcrumbs, cheddar cheese, celery, chives, egg, Worcestershire sauce, hot sauce, garlic powder, onion powder, oregano, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
2. Form the Meatballs: Wet your hands to prevent sticking. Scoop out a heaping tablespoon of the mixture and roll it into a ball between your palms. Repeat with the remaining mixture to form 1-inch meatballs.
3. Cook the Meatballs: You can bake or pan-fry the meatballs.
   • Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the meatballs on the prepared baking sheet and bake for 15-20 minutes, or until cooked through and golden brown.
   • Pan-frying: Heat a large skillet with 1 tablespoon of oil over medium heat. Add the meatballs and cook for 5-7 minutes per side, or until golden brown and cooked through.
4. Make the Buffalo Sauce: While the meatballs are cooking, in a saucepan over medium heat, melt the butter. Whisk in the hot sauce and honey (if using). Bring the sauce to a simmer and cook for a few minutes, until slightly thickened.
5. Assemble: Once the meatballs are cooked, add them to the buffalo sauce in the saucepan. Toss to coat the meatballs in the sauce. Let them simmer for a few minutes to heat through and absorb the flavors.
6. Serve: Serve the buffalo chicken meatballs hot with toothpicks for dipping, on a bed of rice, or with your favorite dipping sauce like ranch or blue cheese dressing.

Tips:

• For moister meatballs, use ground chicken with a higher fat content (around 80/20).
• If you don’t have chives, you can substitute with ½ teaspoon dried onion flakes.
• To test if the meatballs are cooked through, insert an instant-read thermometer into the center of a meatball. It should reach an internal temperature of 165°F (74°C).
• You can adjust the spiciness of the meatballs by using a hotter hot sauce or adding a pinch of cayenne pepper to the meatball mixture.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a saucepan with buffalo sauce or in the microwave until heated through.
• Get creative with your toppings! Try crumbled blue cheese, chopped celery, or red onion for an extra burst of flavor.