Get ready to spice up your dinner routine with these Spicy Buffalo Chicken Meatballs! Perfectly seasoned and packed with flavor, these meatballs offer a fiery twist on a classic favorite. Paired with a creamy dip that cools down the heat just enough, this dish is sure to be a hit at your next gathering or family meal. Whether you’re looking to impress guests or simply enjoy a cozy night in, these meatballs bring a delicious balance of heat and comfort.
Steps
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper. In a large mixing bowl, combine ground chicken, ¼ cup of buffalo sauce, an egg, sliced green onions, diced carrots, almond flour (or panko breadcrumbs), garlic powder, onion powder, salt, and pepper.
- Using a cookie scoop or small spoon, portion the chicken mixture and form it into balls with your hands. Arrange the meatballs on the lined baking sheet and bake for 18-20 minutes.
- Once baked, remove the meatballs from the oven and drizzle with the remaining ¼ cup of buffalo sauce. Gently toss the meatballs to ensure they are evenly coated with the sauce.
- Serve the meatballs immediately, garnished with additional green onions. Optionally, drizzle with blue cheese or ranch dressing before serving, and pair with celery and carrot sticks if desired.
Ingredients
- 1 lb ground chicken
- ½ cup buffalo sauce, divided
- 1 large egg
- ¼ cup thinly sliced green onions, plus extra for garnish
- ¼ cup finely diced carrots
- ? cup almond flour or ¼ cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Blue cheese dressing or ranch dressing, for serving
- Blue cheese crumbles, for serving
- Celery sticks, for serving (optional)
- Carrot sticks, for serving (optional)
Nutritional Values
Calories: 900kcal | Carbohydrates: 24g | Protein: 84g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 420mg | Sodium: 3684mg | Potassium: N/A | Fiber: 12g
FAQ
- Can I use ground turkey instead of ground chicken?
- While you can substitute ground turkey for ground chicken, the flavor may not be as satisfactory. For the best taste, it’s recommended to stick with ground chicken.
- What can I use instead of almond flour for a gluten-free option?
- Almond flour is already a gluten-free option used in this recipe. However, if you prefer a different texture, you could try using gluten-free breadcrumbs.
- How should I store leftovers, and how long do they last?
- Once cooled, store the meatballs in an airtight container in the refrigerator for 4-5 days. To reheat, you can use an oven, microwave, toaster oven, or air fryer.
- Can I make mini meatballs with this recipe?
- Yes, you can make mini meatballs by using a tablespoon to scoop the chicken mixture. This will yield about 25 mini meatballs, perfect for appetizers.
- What are some serving suggestions for buffalo chicken meatballs?
- These meatballs can be served with a drizzle of blue cheese or ranch dressing and garnished with green onions. They pair well with celery and carrot sticks or can be served over rice or with roasted vegetables for a complete meal.
Tips
- For optimal flavor, stick with ground chicken rather than substituting with ground turkey, as the latter may not provide the desired taste.
- To ensure even cooking and consistent sizing, use a cookie scoop or tablespoon to portion out the chicken mixture before forming it into meatballs.
- For a gluten-free option, opt for almond flour instead of panko bread crumbs, which also helps keep the meatballs low in carbs.
- After baking, drizzle the meatballs with additional buffalo sauce and gently toss them to ensure they are fully coated and flavorful.
Equipment
- Cookie Scoop – Useful for portioning the chicken mixture into evenly sized meatballs.
- Parchment Paper – For lining the baking sheet to prevent sticking and make cleanup easier.