Description
These Buffalo Chicken Meatballs are bold in flavor, simple to make, and filled with heart. These little bites are juicy, spicy, and comforting, like your favorite game-day wings, minus the mess and the pile of napkins.
Ingredients
- 1 pound Ground Chicken
- ½ cup Panko Breadcrumbs
- 1/4 cup Diced Onion
- 1 Egg
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Buffalo Sauce like Frank’s Red Hot
- 2 Tablespoon Butter melted
- ½ teaspoon Garlic Powder
Instructions
- Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a large mixing bowl, mix together all the meatball ingredients: 1 pound ground chicken, ½ cup panko breadcrumbs, ¼ cup diced onion, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Shape the mixture into 1½-inch meatballs and arrange them evenly on the prepared baking sheet. Bake for 18–20 minutes, or until the internal temperature reaches 165°F.
- While the meatballs are baking, combine the buffalo sauce, melted butter, and garlic powder in a small saucepan. Warm over low heat, stirring occasionally, until heated through. (½ cup buffalo sauce, 2 tablespoons butter, ½ teaspoon garlic powder)
- When the meatballs are finished baking, toss them in the warm buffalo sauce until evenly coated. Serve right away with ranch or blue cheese dressing, celery sticks, and extra buffalo sauce on the side for dipping.
Notes
- Fridge: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store baked meatballs without sauce in the freezer for up to 3 months. Reheat in a 350°F oven until warmed through.
- Reheating: Reheat meatballs in the oven or microwave, then coat with fresh buffalo sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American