Buffalo Ground Chicken Meatballs

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Difficulty: Beginner
Cooking Temp: 400  F
Servings: 4
Calories: 285
Description

Tender, high protein ground chicken meatballs baked until golden and tossed in a glossy buffalo sauce. These are lighter than traditional beef meatballs but still bold, juicy, and perfect for weeknight dinners, meal prep, or entertaining.

Ingredients
    For the Ground Chicken Meatballs
  • 1 1/4 lb ground chicken
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 2 scallions, finely sliced
  • 1/4 cup very finely minced celery
  • 1/4 cup very finely minced carrot
  • 1 clove garlic, grated or crushed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
    • For the Buffalo Sauce
  • 1/3 cup buffalo style hot sauce
  • 1 tbsp unsalted butter, melted
  • 1 tsp honey
    • For Serving, Optional
  • 1/4 cup blue cheese dressing or ranch dressing
  • 1 tbsp finely chopped celery leaves
  • 1 scallion, thinly sliced
Instructions
    Preheat the Oven
  1. 1
    Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly coat it with oil spray to prevent sticking. Position the rack in the center of the oven so the meatballs cook evenly and develop a light golden exterior without overbrowning on the bottom.
    2. Prepare the Meatball Mixture
  2. 2
    In a large mixing bowl, add the ground chicken, breadcrumbs, egg, scallions, minced celery, minced carrot, garlic, salt, and pepper. Using clean hands or a fork, gently mix until just combined. The mixture should look evenly blended but still soft and slightly sticky. Avoid overmixing, as working the ground chicken too much can make the meatballs firm instead of tender.
    3. Shape the Meatballs
  3. 3
    Using a small cookie scoop or tablespoon, portion about 1 1/2 tbsp of mixture per meatball. Roll each portion gently between your palms to form smooth, compact rounds. If the mixture feels sticky, lightly dampen your hands with water. Place the meatballs evenly spaced on the prepared baking sheet so hot air can circulate around them for even cooking.
    4. Bake Until Golden and Cooked Through
  4. 4
    Transfer the baking sheet to the oven and bake for 16 to 18 minutes. The meatballs should feel set, lightly golden on the outside, and register 165°F in the center when checked with an instant read thermometer. If you do not have a thermometer, cut one open and check that the center is opaque and no longer pink. Do not overbake, as ground chicken can dry out quickly.
    5. Air Fryer Method
  5. 5

    Preheat air fryer to 375°F, arrange meatballs in a single layer in a lightly sprayed basket, and cook for 10 to 12 minutes, shaking halfway through, until golden and cooked to 165°F internal temperature.

    6. Prepare the Buffalo Sauce
  6. 6
    While the meatballs bake, whisk together the buffalo hot sauce, melted butter, and honey in a medium bowl until smooth and glossy. The butter should fully blend into the sauce, creating a slightly thickened, silky texture. If the sauce looks separated, whisk a little longer until fully combined.
    7. Toss the Meatballs in Sauce
  7. 7
    Once the meatballs are done baking, transfer them carefully to the bowl with the buffalo sauce. Gently toss with a silicone spatula or spoon until each meatball is evenly coated. Work slowly to avoid breaking them, as they will be very tender while still warm.
    8. Serve and Garnish
  8. 8
    Arrange the coated meatballs on a serving platter. Drizzle with blue cheese or ranch dressing if desired, and sprinkle with chopped celery leaves or sliced scallions for freshness. Serve warm while the sauce is glossy and fragrant for the best texture and flavor.
Note

For a lower carb option, replace the breadcrumbs with 1/3 cup finely ground almond flour. If using very lean ground chicken breast, consider adding 1 tbsp olive oil to the mixture to help maintain moisture. Meatballs can be baked ahead of time and refrigerated for up to 4 days, then reheated at 350°F for 8 to 10 minutes before tossing with freshly warmed buffalo sauce. Unsauced meatballs freeze well for up to 2 months and should be thawed completely before reheating.

Keywords: ground chicken
https://trustedmemorialplanners.com/post/recipe/buffalo-ground-chicken-meatballs