Mini Buffalo Chicken Meatballs with a Blue Cheese Crumble

Mini Buffalo Chicken Meatballs with a Blue Cheese Crumble

These tender, moist chicken meatballs are cooked to perfection and then tossed in a spicy, buttery buffalo sauce and sprinkled with some tangy crumbled blue cheese and served with a creamy blue cheese dipping sauce.

5 from 1 vote

Print Pin

Course: Appetizer

Cuisine: American

Keyword: appetizer, blue cheese, buffalo, buffalo chicken, chicken, hors d'oeuvres, party app, party snack, spicy

Prep Time: 10

Cook Time: 22

Servings: servings

Calories: 83kcal

Equipment

Baking Sheet
Mixing Bowl
Sauce Pan

Ingredients

For the Meatballs

1 lb ground chicken
½ cup bread crumbs
1 egg
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt and pepper
1 teaspoon soy sauce
1 teaspoon Frank's Red Hot Sauce

For the Buffalo Sauce

4 tablespoon butter
1 cup Frank's Red Hot Sauce
1 teaspoon garlic powder

Serve with

1 tablespoon crumbled blue cheese sprinkled on top
blue cheese dressing or ranch

Instructions

Preheat the oven to 350 degrees and cover a baking sheet with parchment paper.
In a bowl, mix together ground chicken, bread crumb, egg, onion powder, garlic powder, salt, pepper, soy sauce and 1 teaspoon of Frank's Red Hot Sauce.
Roll the mixture into balls about 2.5 inches in diameter. Place on the baking sheet.
Bake for 20-22 minutes.
In a sauce pan, melt butter on medium low heat.
Add in the rest of the Frank's Red Hot Sauce and garlic powder. Mix well and allow the sauce to heat up for about 10 minutes.
In a bowl, add the cooked meatballs. Pour the buffalo sauce over the meatballs and toss.
Plate the meatballs and sprinkle with blue cheese crumble. Serve with blue cheese dressing or ranch.

Notes

Save leftovers in an air tight container for up to 5 days in the fridge.

Nutrition