Homemade buffalo chicken meatballs packed with bold, rich fists, making them a delicious twist in a classic favorite.
The buffalo chicken meatballs are spicy, rich and perfectly bite-to-bite size, coated with rich butter buffalo sauce, Coca-Cola!
- smell: These tender chicken balls have a bold, spicy and savory flavor. You can use slight Buffalo sauce if needed.
- Swap: Use turkey instead of ground chicken. You can use experienced bread crumbs instead of Panko.
- Tips for saving time: Use precooked frozen chicken meatballs and throw them into the sauce for a quick version.
- Suggestions: Serve with ranch dip or blue cheese seasoning and fresh celery or carrot sticks for the perfect party snack.
- freezing: Freeze cooked meatballs for up to 3 months; reheat and toss before serving.
What are the Buffalo chicken meatballs?
- chicken: I use lean chicken to make these meatballs. If using extra lean meat, add a teaspoon of olive oil or make half chicken and half minced pork meatballs for added juiciness.
- Breadcrumbs: Panko can bind these meatballs by absorbing juice and some hot sauce and keeping them moist.
- Egg: The eggs tie the meatballs together so that they stay together.
- smell: Green onions, celery and seasoning add flavor.
How to make buffalo chicken meatballs
- Prepare Meatball mixture and roll it into meatballs.
- bake Meatballs according to The complete recipe below.
- simmer Sauce and meatballs toss.
Provide advice
- submarine: Stuff them into toast rolls with coleslaw and give them meatballs.
- bowl: Place them on the rice as a buffalo chicken bowl.
- Appetizers: Use toothpicks and ranch or blue cheese dip as an Appie.
Leftovers and storage
Store the remaining buffalo chicken meatballs in a covered container in the refrigerator for up to 4 days, or freeze them with a zipper bag for up to 4 months. Bake cooked meatballs from frozen for 18 to 20 minutes.
Uncooked meatballs can be frozen in a single layer and then transferred to a zippered bag for up to 4 months. Bake from frozen for 25-28 minutes.
Throw the remaining meatballs into a hearty soup or enjoy the frosty candy with the remaining coleslaw and roll it into a wrap for a hearty weekday lunch!
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Buffalo Chicken Balls
Buffalo chicken meatballs are spicy and juicy and perfect for competing with your favorite dip!
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Preheat the oven to 400°F. Line up the edge baking sheet with parchment or foil.
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In a large bowl, add ground chicken, ¼ cup buffalo sauce, panko, garlic powder, celery, green onion, egg, salt and pepper. Mix until combined.
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Divide the chicken mixture into 24 equal parts and then form a ball. Place on a prepared baking sheet and bake for 20 minutes, or until the meatballs reach 165°F.
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In a saucepan, mix the remaining ¾ cup of buffalo sauce, butter and honey over medium heat. Cook on low heat for 5 minutes.
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Drizzle with buffalo sauce on meatballs. Serve with ranch seasoning and fresh carrots or celery sticks.
Meatballs can be made and cooked 24 hours in advance and refrigerated. (Do not throw buffalo sauce before serving). Reheat them in a 375°F oven for about 15 minutes and heat the buffalo sauce as directed.
Leftovers will last for 4 days in an airtight container or in a freezer for 4 months.
Calories: 48 | carbohydrate: 3g | protein: 4g | Fatty: 3g | Saturated fat: 1g | Polyunsaturated fat: 0.4g | Monounsaturated fat: 1g | Trans fat: 0.05g | cholesterol: twenty fourmg | sodium: 317mg | Potassium: 105mg | fiber: 0.1g | sugar: 1g | Vitamin A: 48IU | Vitamin C: 0.1mg | calcium: 7mg | iron: 0.3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, chicken, party food, snacks
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