Buffalo Chicken Meatballs with Blue Cheese Dip
Buffalo Chicken Meatballs are a spicy, bite-sized take on the classic buffalo wings, packed with flavor and perfect for game day or any buffalo wing craving. Made with tender ground chicken, hot sauce, blue cheese, and a blend of zesty spices, these meatballs provide that signature buffalo kick in every mouthful. Oven-baked after a quick pan browning, they finish off with a crispy golden crust yet stay juicy inside. Serve them with a tangy Greek yogurt and blue cheese dipping sauce to balance the heat. Whether as an appetizer or alongside a meal, these meatballs will surely be a hit for the entire family!
Equipment
Large oven-safe skillet (12-inch / 30cm)
Large mixing bowl
Medium cookie scoop or tablespoon measure (3 Tbsp capacity)
Instant-read thermometer
Rimmed baking sheet (backup if skillet is not oven-safe)
Small mixing bowl (for dipping sauce)
Ingredients
For the Chicken
2 pounds ground chicken (minced chicken) - minced chicken, about 900g
3 oz hot sauce - 90ml, half a 6-ounce bottle of Louisiana-style hot sauce
1 tablespoon sriracha sauce
1 teaspoon onion powder
½ teaspoon garlic powder
3 tablespoons breadcrumbs - 20g- 2 tablespoons blue cheese salad dressing
3 tablespoons blue cheese - crumbled, 25g- 2 teaspoons Italian herb seasoning blend - such as McCormick's Perfect Pinch Italian
- ¼ teaspoon fine sea salt - adjust to taste
½ teaspoon ground black pepper - freshly ground 
2 tablespoons olive oil - extra virgin ; for pan-searing
For the Buffalo Dipping Sauce
1 cup Greek yogurt - plain ; 240g- 1-2 teaspoons hot sauce - to taste
- 2 teaspoons blue cheese salad dressing
Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced).
- In a large mixing bowl, combine the ground chicken, hot sauce, Sriracha, onion powder, garlic powder, breadcrumbs, blue cheese dressing, crumbled blue cheese, herb seasoning, salt, and pepper. Mix gently with your hands until just combined — do not overwork the mixture or the meatballs will turn tough and dense.2 pounds ground chicken (minced chicken), 3 oz hot sauce, 1 tablespoon sriracha sauce, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 3 tablespoons breadcrumbs, 2 tablespoons blue cheese salad dressing, 3 tablespoons blue cheese, 2 teaspoons Italian herb seasoning blend, 1/4 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- Add 2 tablespoons of extra virgin olive oil to a large oven-safe skillet and heat over medium-high heat until the oil shimmers.2 tablespoons olive oil
- Using a large cookie scoop or measuring spoon, portion the mixture into meatballs using about 3 tablespoons of mixture per meatball. Roll gently between your palms — do not pack them tightly.
- Test the pan by flicking a drop of water into the oil — if it sizzles immediately, the pan is ready. Carefully place each meatball into the hot skillet, leaving space between them. Sear without moving for 4–5 minutes per side until a deep golden-brown crust forms. Work in batches if needed to avoid crowding.
- Transfer the oven-safe skillet to the preheated oven. Bake for 10–15 minutes or until an instant-read thermometer inserted into the centre of the largest meatball reads 165°F / 74°C. If your skillet is not oven-safe, transfer the seared meatballs to a rimmed baking sheet before placing in the oven.
- While the meatballs bake, make the dipping sauce. In a small bowl, stir together the Greek yogurt, 1–2 teaspoons of hot sauce, and blue cheese dressing until smooth. Taste and adjust the heat level to your preference.1 cup Greek yogurt, 1-2 teaspoons hot sauce, 2 teaspoons blue cheese salad dressing
- Divide the meatballs evenly among plates and serve with the blue cheese dipping sauce on the side or drizzled over the top.
Notes
Storage: Refrigerate cooked meatballs in an airtight container for up to 3 days. Store the dipping sauce separately — it keeps for 4 days but give it a stir before serving.
Freezing: Cool meatballs completely, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F / 190°C for 15–18 minutes.
Make-ahead: Form the raw meatballs up to 24 hours in advance, cover tightly with cling film, and refrigerate until ready to sear. Add 1–2 minutes to the oven time since they will be fridge-cold.
Substitution: Ground turkey works as a direct swap — if the mixture feels stiff, add an extra tablespoon of blue cheese dressing before forming.
Pro tip: Mix the ground chicken only until the ingredients are just combined — overworking lean poultry makes meatballs dense and rubbery since there is no fat marbling to keep things tender.
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 15gProtein: 52gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 269mgSodium: 1250mgPotassium: 1800mgFiber: 2gSugar: 4gVitamin A: 109IUVitamin C: 4mgCalcium: 188mgIron: 4mg
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