From the Cook

1/2

Buffalo Chicken Meatballs

OnlineCook Verified

Ingredients

Warning0 allergens identified

Buffalo Chicken Meatballs

½ stalk celery

1 lb ground chicken

2 egg yolks

⅔ cup panko bread crumbs

¼ tsp garlic powder

½ tsp onion powder

1 tsp salt

black pepper(to taste)

2 tablespoons butter(melted)

½ cup hot Buffalo sauce(like Frank’s Original Red Hot)

crumbled blue cheese(optional, for serving)

Instructions

Preheat the oven to 350°F.

Line a baking sheet with parchment paper. Set aside.

Finely mince the celery.

Place the ground chicken, egg yolks, panko, garlic powder, onion powder, minced celery, salt, and pepper in a large mixing bowl. Using clean hands, mix the ingredients until just combined.

Scoop the meat mixture into 24 portions of about 1 1/2 oz. each. Use your hands to roll the meat mixture into balls, and place on the prepared baking sheet.

Bake the meatballs on middle rack of oven until cooked through, about 15 minutes.

Whisk together the melted butter and buffalo sauce in a large mixing bowl until combined. Transfer the meatballs to the bowl and toss until they are evenly coated in the sauce. Return the meatballs to the baking sheet.

Bake the meatballs until heated through, about 2 minutes.

Check to see that meatballs are done. Remove from oven or add time as needed.

Top the meatballs with crumbled blue cheese, if using, and serve immediately.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Prevent Dense Meatballs with Cold Ingredients 🧊
Keep your ground chicken, egg yolks, and mixing bowl chilled before combining to prevent overworking the meat, which creates tough, dense meatballs instead of light and tender ones.
Toast Panko for Superior Texture 🍞
Lightly toast the panko breadcrumbs in a dry skillet for 2-3 minutes before mixing to add subtle nuttiness and improve structural integrity so meatballs hold together better during cooking.
Emulsify Buffalo Sauce and Butter Properly 🧈
Warm the Buffalo sauce gently and whisk in butter off-heat using small additions to create a silky, cohesive coating that clings to meatballs rather than pooling at the bottom.
Bake Instead of Pan-Fry for Even Results 🔲
Bake meatballs on a parchment-lined sheet at 400°F for 15-18 minutes, rotating halfway through, to achieve uniform browning and cooking without the need for constant turning or oil splatter.
Add Blue Cheese Just Before Serving ❄️
Sprinkle crumbled blue cheese directly onto warm meatballs just before serving so it softens slightly without melting away, preserving its sharp, creamy flavor and appealing texture contrast.