Buffalo Chicken Meatballs
These Buffalo Chicken Meatballs are glazed in a homemade buffalo sauce, stuffed with blue cheese and served with sour cream, chives and celery. What's not to love!? Makes 24 meatballs, suggested serving 6 each.
Servings: 24 meatballs
Cost: £2 / $2.50
Large Bowl (for mixing meat)
1 tbsp Measuring spoon (scooping meatballs)
1/2 tsp measuring spoon (scooping cheese)
Small Pot or Saucepan (for combining meatballs and sauce)
Large Baking Tray
- 1lb / 500g Ground Chicken (see notes for sub)
- 5oz / 150g Firm Blue Cheese (see notes)
- 1 cup / 250ml Buffalo Sauce, or as needed (see notes for recipe)
- 3/4 cup / 45g Panko Breadcrumbs
- 1/2 cup / 35g Freshly Grated Parmesan
- 1/4 cup Finely Chopped Fresh Parsley
- 1 medium White Onion, grated
- 1 clove of Garlic, grated or minced
- 1 Egg
- 1 tsp Worcestershire Sauce
- 1 tsp Salt
- 1/4 tsp Black Pepper
- Olive Oil Spray
- 2 ribs of Celery, sliced into thin 2" sticks
- Fresh Chives, finely diced
- Sour Cream
In a large bowl, combine your chicken with 1/2 cup/35g parmesan, 1/4 cup parsley, 3/4cup/45g breadcrumbs, 1 medium grated onion, 1 grated garlic clove, 1 egg, 1 tsp Worcestershire sauce, 1 tsp salt and 1/4 tsp black pepper.
Using a 1tbsp measuring spoon, scoop out the mixture and spread out on an oil sprayed baking tray (don't roll yet).
Using a 1/2tsp measuring spoon, scoop the blue cheese and roll into a little ball. Place on top of meat. Once each scoop of meat has a blue cheese ball on top, roll each ball into a meatball shape, making sure the blue cheese is completely wrapped.
Spray the meatballs and pop in the oven at 390f/200c for 15-20mins or until golden and the cheese just starts to leak out.
Using a fork, dip the meatballs in the buffalo sauce or, combine all together in a bowl/saucepan.
Rest on wire rack with tray or paper towels underneath (to catch excess sauce). Drizzle with sour cream, sprinkle with chives and pop in a celery stick. Serve right away!
a) Ground Chicken - If you're in the UK, you might struggle to find it (I know I do) so to sub, use 500g chicken thighs and pulse in a food processor until it mimics the texture of ground chicken.
b) Blue Cheese - I usually use Danish Blue Cheese as it's nice and strong and most importantly, nice and firm. Something like Gorgonzola would be too soft and leak too quickly.
c) Homemade Buffalo Sauce - I of course recommend using my homemade buffalo sauce recipe, but if you're going to get store bought I'd go for Frank's Red Hot Buffalo Sauce.
d) Calories - Per meatball with no sour cream/chives/celery.
Calories: 88kcal | Carbohydrates: 2.03g | Protein: 6g | Fat: 6.3g | Saturated Fat: 3.214g | Polyunsaturated Fat: 0.524g | Monounsaturated Fat: 2.072g | Trans Fat: 0.031g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 149mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 276IU | Vitamin C: 1.5mg | Calcium: 60mg | Iron: 0.53mg