Buffalo Chicken Meatballs (Baked, 92 Cal Each)
Meatballs are always a favourite and these are a real party hit.
Equipment
Large rimmed baking sheet
Aluminium foil
Large mixing bowl
Blender or Food Processor
Fine mesh strainer
Small saucepan
Instant-read thermometer
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
Storage: Refrigerate cooked meatballs in an airtight container for up to 3 days. Store the buffalo-butter glaze separately.
Freezing: Freeze baked meatballs in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F / 175°C for about 20 minutes.
Make-Ahead: Roll raw meatballs, place on the lined baking sheet, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Chilling firms the mixture and helps them hold their shape.
Substitutions: Swap blue cheese for feta or omit entirely for a dairy-lighter version. Use gluten-free breadcrumbs for a gluten-free option.
Pro Tip: Use a #40 cookie scoop (about 1.5 tablespoons) for perfectly uniform meatballs that cook evenly.
Serving Suggestion: Place the cooked meatballs and the glaze in a slow cooker set on warm to keep them hot for up to 2-3 hours at parties.
Nutrition
Serving: 1servingCalories: 92kcalCarbohydrates: 4gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 51mgSodium: 433mgPotassium: 254mgFiber: 1gSugar: 1gVitamin A: 955IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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