These are baked ground chicken meatballs mixed with buffalo sauce, minced vegetables, and blue cheese, then finished with a simple warm buffalo-butter glaze. At 92 calories and 8 grams of protein per meatball, they work as an appetizer or a quick weeknight protein alongside rice or roasted vegetables. The whole thing is done in 45 minutes, start to finish.
Substitutions that actually work
- Ground chicken: Ground turkey works as a straight swap — same lean texture, same cook time. Use thigh-based ground chicken or turkey if you want a slightly juicier result.
- Buffalo sauce: Any vinegar-based hot sauce thinned with a little extra butter works. Avoid thick sriracha-style sauces — they don’t coat the meatballs the same way.
- Blue cheese: Feta is a reasonable substitute if blue cheese isn’t available. It’s milder but still adds a salty, creamy note inside the meatball.
- Breadcrumbs: Panko works fine. Crushed crackers or rolled oats (pulsed once) also bind the mixture without changing the flavor much.
What makes this version work
Two things matter here. First, getting the vegetables genuinely fine — large chunks of carrot or celery make the meatballs fall apart and leave raw-tasting pockets. The blender-and-strain method in the recipe card solves this fast, but a sharp knife and patience gets you there too. Second, the two-stage buffalo application: sauce inside the mixture adds flavor throughout, while the warm butter-sauce glaze added after baking keeps the outside from drying out in the oven. Skip the garnish — not worth the extra dish. The glaze is enough.
Common problems and fixes
- Meatballs falling apart on the pan: Ground chicken is wet. If your mixture feels loose, refrigerate it for 15 minutes before rolling — the breadcrumbs absorb more moisture and the balls hold their shape.
- Dry, dense meatballs: Overbaking is the usual cause. Check internal temperature at 25 minutes. Ground poultry is safe at 165°F (74°C) — pull them the moment they hit that temperature.
- Meatballs sticking to the foil: Spray the foil lightly with cooking spray before placing the meatballs. Parchment paper is even more reliable if you have it.
- Glaze too thin and watery: Keep the heat low and stir constantly. If it separates, remove from heat, add a small extra knob of butter, and stir until it comes back together.
- Uneven sizing means uneven cooking: Use a cookie scoop or tablespoon measure to portion the mixture. Consistent size means every meatball finishes at the same time.
Keeping and reheating
Cooked meatballs keep in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for 10 minutes, or in a covered skillet over low heat with a splash of water to prevent drying. They also freeze well — freeze them in a single layer first, then transfer to a bag once solid. Frozen meatballs reheat from frozen in a 350°F oven in about 20 minutes. Store the glaze separately and rewarm it gently on the stovetop just before serving; it breaks down if frozen and reheated with the meatballs.
Buffalo Chicken Meatballs (Baked, 92 Cal Each)
Equipment
Ingredients
1 pound ground chicken - minced chicken, about 450g
¼ cup buffalo sauce - 60ml, for the meatball mixture
½ cup breadcrumbs - plain ; 55g
¼ teaspoon salt
1 large egg
1 teaspoon garlic - minced, about 1 medium clove
1 medium carrot - finely minced
2 stalks celery - finely minced
2 stalks green onions - scallions or green shallots, minced
1 tablespoon blue cheese - crumbled, about 8g- ¼ cup buffalo sauce - 60ml, for the glaze
1 tablespoon unsalted butter - 14g
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced). Line a large rimmed baking sheet with aluminium foil and lightly grease or spray with non-stick cooking spray.
- Finely mince the celery, green onions, and carrot. For fastest results, place the vegetables in a blender with 1 cup of water, pulse 3-4 times, then strain through a fine mesh strainer and pat dry with paper towels. A food processor or sharp knife works too — aim for pieces no larger than a grain of rice.1 medium carrot, 2 stalks celery, 2 stalks green onions
- In a large mixing bowl, combine the minced vegetables, breadcrumbs, egg, salt, minced garlic, and crumbled blue cheese. Stir until evenly distributed.1/2 cup breadcrumbs, 1 large egg, 1/4 teaspoon salt, 1 teaspoon garlic, 1 tablespoon blue cheese
- Pour ¼ cup buffalo sauce into the bowl and stir until the mixture is evenly coloured.1/4 cup buffalo sauce
- Add the ground chicken to the bowl and mix with your hands until just combined. Avoid overworking the mixture — overmixing makes the meatballs dense and rubbery.1 pound ground chicken
- Using a #40 cookie scoop or a tablespoon measure, portion the mixture into 12 golf ball-sized meatballs (about 1.5 tablespoons each). Place them on the prepared baking sheet, spaced 1 inch apart.
- Bake for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) on an instant-read thermometer. The exterior should be lightly browned.
- While the meatballs bake, warm ¼ cup buffalo sauce and 1 tablespoon butter in a small saucepan over low heat, stirring until the butter melts and the glaze is smooth and combined.1/4 cup buffalo sauce, 1 tablespoon unsalted butter
- Remove the meatballs from the oven and pour the warm buffalo-butter glaze evenly over the top. Serve immediately, with ranch or blue cheese dressing on the side if desired.
Notes
Nutrition
Common questions
Can I make these meatballs ahead of time?
Yes — roll the raw meatballs, place them on the lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. This actually helps them hold their shape better since the mixture firms up in the cold.
How do I know when the meatballs are fully cooked?
Use an instant-read thermometer — ground chicken must reach 165°F (74°C) at the center. Color alone is not reliable with ground poultry; a pale interior does not mean undercooked, and a browned exterior does not mean done.
Can I cook these in an air fryer instead of the oven?
Yes. Cook at 375°F for 12 to 15 minutes, shaking the basket once halfway through. Check temperature at 12 minutes — air fryers run hot and these can dry out quickly if left too long.
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