These meatballs have lots of flavor and are very easy to make. They are a lot easier than wings, and even if they won’t replace buffalo chicken tenders for some people, they are a great way to scratch the itch for chicken wings.
You can make them a day ahead and be ready for the party. Buffalo chicken meatballs are perfect for Sunday football. Serve them on toothpicks with celery sticks, hot sauce and blue cheese dressing.
Recipe and photo: TidyMom.
What you’ll need
Blue cheese or ranch dressing, buffalo wing sauce, celery salt, egg, garlic, green onions, ground chicken, onion flakes, panko crumbs, ranch dressing mix, salt and pepper.
Makes about 34 meatballs. About 40 minutes.
Get the full recipe from TidyMom at TidyMom →
Tips
- Ground chicken is soft and sticky. Wet your hands or use a small cookie scoop to shape the meatballs quickly.
- Ground chicken is done at 165°F. Check one meatball from the middle of the pan.
- Out of eggs? Our chart of what to use instead of eggs shows which swaps work for binding meatballs.
- To make them milder for kids, toss only half the batch in buffalo sauce and leave the rest plain with ranch.
- Cooked meatballs keep 3 to 4 days in the fridge. They also freeze well; reheat until hot all the way through.
You might also like
- Cheesy Buffalo Chicken Dip
- Buffalo Chicken Sliders
- Crock Pot Buffalo Wings
- Crispy Cauliflower Buffalo Wings
Thanks to TidyMom for this amazing recipe and featured image!
