Easy Buffalo Chicken Meatballs Recipes

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BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Food Network Kitchen

Time 40m

Yield 18 meatballs

Number Of Ingredients 16

Nonstick cooking spray, for spraying baking sheet
6 tablespoons unsalted butter
1/2 cup hot sauce
1 pound ground chicken
3/4 cup breadcrumbs
1/3 cup minced celery
1 egg
1/2 small onion, grated
Kosher salt
Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
Celery sticks, for serving

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
  • Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
  • Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
  • Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
  • For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
  • Serve the meatballs with the sauce and celery sticks.

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings (about 28 meatballs)

Number Of Ingredients 13

Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
  • Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
  • For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
  • Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup panko bread crumbs
1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
1/4 cup chopped celery
1 large egg white
1 pound lean ground chicken
Reduced-fat blue cheese or ranch salad dressing, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

EASY BUFFALO CHICKEN MEATBALLS



Easy Buffalo Chicken Meatballs image

Started in the oven and finished up in the slow cooker, these easy Buffalo chicken meatballs have all of your favorite chicken wing flavor but are much easier and less messy to eat. They're moist and tender with a slightly toasted exterior and coated in a tangy, spicy sauce with just a hint of sweetness. Use thin celery sticks as skewers and serve them with ranch dressing. Perfect for parties or tailgating!

Provided by NicoleMcmom

Categories     Meatball Appetizers

Time 1h45m

Yield 11

Number Of Ingredients 12

cooking spray
2 ¼ cups Buffalo wing sauce, divided
½ cup butter
¼ cup honey
⅔ cup bread crumbs
⅓ cup finely chopped celery
⅓ cup finely chopped green onions
¼ cup crumbled blue cheese
2 large eggs
2 pounds ground chicken
¾ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
  • Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
  • Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
  • Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
  • Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.8 g, Cholesterol 106.2 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1709.4 mg, Sugar 7 g

STUFFED BUFFALO CHICKEN MEATBALLS



Stuffed Buffalo Chicken Meatballs image

For those who aren't big fans of blue cheese, try these meatballs stuffed with feta instead! It's like a surprise in every bite, delivering chicken wing flavor without the mess!

Provided by France C

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 5

Number Of Ingredients 14

cooking spray
1 pound ground chicken
½ cup panko bread crumbs
1 small egg, beaten
1 tablespoon Buffalo wing sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) container block feta cheese, cut into 20 cubes and extra cheese reserved
2 tablespoons Buffalo wing sauce
2 tablespoons ranch dressing
2 tablespoons shredded carrot
2 tablespoons finely minced celery

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
  • Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
  • Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
  • Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 10.6 g, Cholesterol 112.1 mg, Fat 12.7 g, Fiber 0.2 g, Protein 28.2 g, SaturatedFat 6.2 g, Sodium 1028.2 mg, Sugar 2.1 g

SLOW-COOKER BUFFALO CHICKEN MEATBALLS



Slow-Cooker Buffalo Chicken Meatballs image

If you love Buffalo chicken wings, but don't love the mess of eating them with your hands, try this easy and mess-free meatball version. Using the slow cooker makes this recipe great for entertaining; you can make the meatballs hours ahead and let them cook, leaving time to enjoy your own party.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h45m

Yield 36

Number Of Ingredients 12

2 lb ground chicken
1 cup Progresso™ panko crispy bread crumbs
3/4 cup finely chopped celery
3/4 cup Frank's™ Red Hot™ Buffalo wings sauce
1/2 cup finely chopped onion
2 eggs
3 cloves garlic, finely chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/4 cup butter, melted
1 cup blue cheese dressing

Steps:

  • In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
  • In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
  • In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
  • Serve with blue cheese dressing as a dip.

Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Meatball, Sodium 330 mg, Sugar 1 g, TransFat 0 g

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