Appetizers -

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Yield: 35 meatballs

All the flavor of Buffalo Chicken Wings in a meatball. Great for dinner or an appetizer.


3 tablespoons unsalted butter

1/2 cup hot sauce, such as Frank's RedHot original

1/2 cup crumbled blue cheese

1 teaspoon kosher salt

1/2 cup panko breadcrumbs

1 celery stalk, chopped

1/2 cup chopped shallots

2 garlic cloves, grated

1 egg

1/2 cup chopped parsley

1 pound ground chicken

1 tablespoon olive oil

2 scallions, chopped


  1. Preheat oven to 425°F. In a small sauce pan over medium heat add butter, hot sauce, 1/4 cup blue cheese and 1/2 teaspoon salt. Whisk until butter and cheese are melted and fully incorporated, about 2 minutes. Remove from heat and let it cool.

  2. In a medium mixing bowl add breadcrumbs, 1/2 teaspoon salt, celery, shallots, garlic, egg and parsley. Mix together with a spoon. Add chicken and half of the hot sauce mixture, blend until just combined. Don't over mix or it can toughen the meatball. In a large cast iron skillet add olive oil and spread evenly. Form 1-inch meatballs and place in the prepared skillet. When forming the meatballs, just pinch a small amount of the mixture and roll gently in your hand without handling it too much. This will keep them tender. Meatballs should be touching. Bake until lightly golden brown, 15 to 17 minutes.

  3. Pour the reserve hot sauce mixture over the meatballs as soon as it comes out of the oven. Top with the remaining crumbled blue cheese and scallions.


Adapted recipe originally published for the column "Insanely Easy Weeknight Dinners" on


Back to top