Baked Buffalo Chicken Meatballs

My baked buffalo chicken meatballs make a healthier game-day appetizer or an anytime protein. They are juicy and tender, with just the right amount of heat. Watch me make them below!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 226kcal

Author Arman Liew

Ingredients

1 pound lean ground chicken
3/4 cup panko bread crumbs
1 large egg
1/4 cup scallions scallions
1/4 cup celery finely chopped
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/3 cup buffalo sauce divided
1/4 cup blue cheese crumbled

Instructions

Preheat the oven to 400°F. Line a large baking tray with parchment paper and set aside.
In a mixing bowl, add the ground chicken, panko bread crumbs, egg, minced garlic, two tablespoons of buffalo sauce, scallions, diced celery, salt, onion powder, paprika, dried parsley, and black pepper, and mix until just combined.
Using your hands, shape the mixture into twelve meatballs, just over two ounces each (60 grams). Place them on the lined tray.
Bake the meatballs for 15 minutes, or until they reach an internal temperature of 160°F.
Remove the meatballs from the oven and brush with the remaining buffalo sauce. Transfer to a plate, sprinkle with blue cheese, and serve immediately.

Video

Notes

Serving size: This recipe makes 16 meatballs, so one serving is four meatballs.

To store: Place the cooked and cooled leftover baked meatballs in an airtight container and refrigerate for up to 5 days.

To freeze: The leftovers also freeze well for about 3 months. Remember to let the meatballs thaw in the fridge before reheating.

To reheat: Place the meatballs in a baking dish, cover with foil, and reheat in the oven at 350°F until warmed through. You can also zap them in the microwave in 30-second intervals (add a splash of water to prevent them from drying out).

Nutrition