Description
These Buffalo Chicken Meatballs are a spicy, flavorful appetizer or main dish option featuring ground chicken mixed with classic buffalo seasoning and baked or air fried to perfection. Served with a creamy blue cheese yogurt dip, they offer a healthier twist on traditional buffalo wings with the convenience of easy meatball form.
Ingredients
Scale
Meatballs
- 1 pound ground chicken (or ground turkey)
- 1 teaspoon kosher salt
- â…“ cup panko bread crumbs
- 1 large egg
- ¼ cup celery (minced)
- ¼ cup carrot (shredded)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup Frank’s Hot Sauce (or more to taste)
Bleu Cheese Yogurt Dip
- 1 cup plain Greek yogurt
- 2 ounces blue cheese (crumbled)
- 2 tablespoons lemon juice (or more to taste)
- 1 tablespoon chives (finely chopped)
- 1 clove garlic (grated)
- ½ teaspoon kosher salt (or more to taste)
Instructions
- Prepare Meatball Mixture: Combine all ingredients except the ground chicken in a bowl and mix well. Add the ground chicken and gently mix to combine, being careful not to overwork the meat to maintain tenderness.
- Form Meatballs: Using a cookie scoop, roughly portion out the mixture onto a cookie sheet. Using wet hands, shape each portion into small meatballs, about 24 total.
- Air Fry the Meatballs: Preheat air fryer to 375°F. Lightly spray the air fryer basket with non-stick cooking spray. Cook the meatballs in batches for 5-7 minutes or until they reach an internal temperature of 165°F, ensuring they are cooked through and browned on the outside.
- Bake the Meatballs (Alternate Method): Preheat the oven to 400°F. Arrange the meatballs about ½ inch apart on a greased baking sheet. Bake for 8-10 minutes or until fully cooked with an internal temperature of 165°F.
- Make Bleu Cheese Yogurt Dip: In a bowl, mix together all dip ingredients until smooth and well combined.
- Serve: Plate the meatballs with the bleu cheese yogurt dip. These meatballs make a great appetizer or main dish served alongside mashed potatoes or rice. Enjoy!
Notes
- You can substitute ground turkey for ground chicken if preferred.
- Adjust the amount of Frank’s Hot Sauce to control the spiciness of the meatballs.
- Wet your hands before shaping meatballs to prevent sticking.
- Using a meat thermometer ensures perfect doneness at 165°F internal temperature.
- These meatballs can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- The bleu cheese yogurt dip adds a creamy, tangy complement to balance the spicy meatballs.
