Buffalo Chicken Meatballs

How to make Buffalo Chicken Meatballs.



  • 1 tablespoon unsalted butter
  • 2 tablespoons celery finely diced
  • 2 tablespoons white onion finely diced
  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon Franks Red Hot Original Hot Sauce
  • 1/2 teaspoon sea salt or seasoning salt
  • 1 tablespoons parsley
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2-3/4 cup toasted breadcrumbs
  • 1 lb. ground chicken


  • 1/2 cup Franks Red Hot Original Hot Sauce
  • 1 tablespoon unsalted butter melted
  • 1/2 teaspoon parsley
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper


  • parsley garnish
  • blue cheese dressing for dipping
  • celery and carrot sticks


  1. In a saucepan, melt butter over medium heat.
  2. Add diced celery and onions and saute until tender.
  3. Place cooked celery and onions in a large bowl and allow to cool.
  4. Stir in egg, mayo, hot sauce,salt, parsely, cayenne pepper, garlic powder and paprika until well combined.
  5. Stir in breadcrumbs.
  6. Stir in ground chicken until well incorporated.
  7. Cover and chill mixture for 30-60 minutes.
  8. When ready to prepare, using a small cookie scoop (1 tablespoon size), scoop out the mixture and roll into a ball with wet hands. (Wet hands will keep it from sticking to your hands).
  9. Place meatballs on a cookie sheet lined with parchment paper.
  10. Bake in preheated 400 F. oven for 10-12 minutes.
  11. To make the sauce, combine all sauce ingredients in a large bowl.
  12. Toss meatballs in the sauce until they are well coated, reserving the leftover sauce.
  13. Place the meatballs back on the lined cookie sheet and broil for 1-2 minutes just until the sauce has baked onto the meatballs (watch it carefully since broiling is super quick).
  14. Toss the meatballs in remaining sauce.
  15. Place meatballs on a platter and insert toothpicks.
  16. Garnish with fresh parsley.
  17. Serve warm with blue cheese dressing and celery and carrot sticks.
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