Baked Buffalo Chicken Meatballs
These baked Buffalo chicken meatballs are packed with spicy-sweet buffalo sauce, crunchy panko, and creamy blue cheese - ideal for weeknights or party appetizers.
Ingredients
Main Ingredients
- 1 pound lean ground chicken 85–90% lean gives slightly better moisture. Ground turkey works well as a 1:1 swap.
- 3/4 cup panko bread crumbs Gives a lighter texture than regular breadcrumbs; substitute plain breadcrumbs or crushed crackers if needed.
- 1 large egg
- 1/4 cup scallions (scallions)
- 1/4 cup celery (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/3 cup buffalo sauce Divided
- 1/4 cup blue cheese (crumbled)
Instructions
Preparation
- Preheat the oven to 400°F and line a large baking tray with parchment paper to prevent sticking and help the bottoms brown.
- In a mixing bowl, combine the ground chicken, panko, egg, minced garlic, 2 tablespoons of buffalo sauce, scallions, celery, salt, onion powder, paprika, dried parsley, and black pepper. Mix gently until just combined — avoid overmixing.
- Using lightly oiled hands, shape the mixture into twelve meatballs (just over 2 ounces each, about 60 grams). Arrange them on the lined tray with space between each.
- Bake for 15 minutes, or until the centers reach 160°F on an instant-read thermometer and the outsides are set and lightly golden. A small seam at the top should appear and juices will run clear.
- Remove the tray, brush each meatball with the remaining buffalo sauce, then transfer to a serving plate and sprinkle with crumbled blue cheese. Serve immediately.
Notes
Store cooled meatballs in an airtight container for 3–4 days. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat in the oven or microwave as instructed in the article. Avoid overmixing to keep meatballs tender.