Buffalo Chicken Meatballs
These savory Buffalo Chicken Meatballs offer a flavorful, healthier alternative to traditional buffalo wings. Perfect for serving as an appetizer at your next gathering or game day, these meatballs are infused with bold flavors and finished with a rich buffalo sauce for an unforgettable bite. Garnish with blue cheese crumbles and a drizzle of ranch dressing to enhance the taste.
Ingredients
- 1 small bunch green onions
- 1 small bunch fresh parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Cajun seasoning
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 1 clove garlic minced
- 1 tablespoon milk
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ cup buffalo sauce
Instructions
- Begin by finely mincing the green onions and parsley, using a small food processor for efficiency. Once minced, incorporate the paprika, salt, pepper, and Cajun seasoning, pulsing briefly to blend. If a food processor is unavailable, finely chop the green onions and parsley by hand with a sharp knife.
- In a large bowl, combine the herb mixture with the ground chicken, breadcrumbs, egg, minced garlic, and milk. Use your hands to thoroughly mix the ingredients until well incorporated.
- Form the mixture into approximately 20 meatballs, each about 2 inches in diameter. For uniformity, a cookie scoop can be used. Place the formed meatballs on a clean plate and cover them. Chill in the refrigerator for at least 30 minutes to firm up.
- Heat the olive oil in a large skillet over medium heat. Cook the meatballs in batches of 10-12, turning them to ensure they brown evenly on all sides, about 1-2 minutes per side. Continue cooking until the meatballs reach an internal temperature of 165°F (measured with a digital meat thermometer). Once done, transfer the cooked meatballs to a clean plate.
- In the same skillet, melt the butter, then add the buffalo sauce. Whisk the mixture until it begins to simmer and bubble gently.
- Return the cooked meatballs to the skillet, gently stirring to coat them in the buffalo sauce. Allow the meatballs to soak up the sauce and reheat for about 3-5 minutes.
- Serve the meatballs with a side of carrots and celery, and top with blue cheese or ranch dressing, fresh green onions, and blue cheese crumbles, if desired.