Buffalo Chicken Meatballs

Donna Graffagnino


If you're a fan of Buffalo Chicken wings then you're going to love these. This is my version of several different recipes and I think I nailed it. Don't forget to serve with Bleu Cheese dressing, celery & carrot sticks.


★★★★★ 1 vote

25-30 Meatballs
30 Min
45 Min


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1/2 c
red onion, minced
garlic toes, minced (about 3 tbsp)
1/4 c
parmesan cheese, grated
1/4 c
panko bread crumbs
1 Tbsp
dried parsley
1/2 tsp
1 tsp
garlic, granulated or powdered
1 tsp
onion, granulated or powdered
1/4 tsp
dill weed, dried (optional)
1/4 tsp
basil, dried
1/2 tsp
1 lb
ground chicken
4 oz
block bleu, feta, mozzarella,or your favorite cheese (cut into half-inch cubes)


4 Tbsp
butter (or light margarine)
1 c
buffalo wing sauce
1/2 tsp
garlic, granulated or powdered

How to Make Buffalo Chicken Meatballs


  • 1Preheat oven to 400°F.

    Add red onion, garlic, egg, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine.
  • 2Add ground chicken then mix until combined – do not over mix or the meatballs will be tough.

    Roll mixture into 2" balls (use a small ice cream scoop.) Press a cube of Bleu cheese into the center of each meatball then close the mixture around the cheese and seal meat together.
  • 3Meanwhile, melt butter in saucepan over medium heat; add sauce and granulated garlic and stir to combine. Turn heat to low and simmer until sauce begins to thicken and reduce slightly.
  • 4Place meatballs onto a buttered or sprayed cooling rack and put rack inside a baking pan; bake for 15 minutes.
  • 5Brush the top of each meatball with the sauce and bake them another 15-20 minutes or until the internal temperature reaches at least 165 degrees.
  • 6Serve with remaining sauce, Bleu Cheese dressing, celery & carrot sticks.

    *NOTES: You may substitute the Buffalo wing sauce with your favorite Marinara or BBQ sauce. You can omit the cheese, if desired. It still makes really good meatballs.
  • 7*Note: These also make excellent sliders.

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