These buffalo chicken meatballs are coated in tangy buffalo sauce then baked until tender and juicy! Drizzle with ranch or blue cheese dressing for a low carb game day appetizer.
Prep Time: 15 minutesminutes
Cook Time: 16 minutesminutes
Total Time: 31 minutesminutes
Servings: 6
Ingredients
1pound80% lean ground chicken
1largeegg(beaten)
¼cuppanko crumbs
¼cupgrated parmesan cheese
2teaspoonsminced garlic
2Tablespoonsfinely chopped green onion
½teaspoon onion powder
½teaspoonKosher salt
¼teaspoonground black pepper
⅓cup Frank's RedHot sauce, plus more to taste
For serving: Blue cheese dressing or Ranch dressing
Instructions
Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
In a large bowl, mix the chicken, egg, panko, cheese, garlic, green onion, onion powder, salt, and black pepper using a wooden spoon or with your hands until combined, being careful not to overmix.
Using a medium cookie scoop or spoon, scoop the meat onto the baking sheet. Using your hands, roll each portion into 1 1/2-inch balls and return to the baking sheet.
Bake uncovered 16 to 20 minutes, or until no longer pink in the center. Turn halfway through, if desired, to avoid the bottoms browning.
Transfer meatballs to a bowl or slow cooker. Pour hot sauce over top and toss until meatballs are coated. Serve immediately or keep on "warm" in the slow cooker until ready to serve.
Serve with blue cheese or ranch for dipping.
Notes
How to fry meatballs: You can also cook in a pan with 2 Tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through. Substitutes: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic. Store: Keep leftover buffalo meatballs in an airtight container in the fridge up to 5 days.Freeze. To keep the meatballs from sticking together, first place them in a single layer on a baking sheet 4 hours in the freezer and then transfer to a freezer-safe bag. Freeze up to 4 months.