Appetizers / Dinner
Buffalo Chicken Meatballs
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- 2 tablespoons canola oil
- ⅓ cup hot sauce
- ⅓ cup blue cheese, crumbled
- ½ teaspoon onion powder
- 2 garlic cloves, minced
- 1 large egg
- Freshly ground black pepper to taste
- ¼ cup green onions, sliced, plus more for garnish
- 1 lb. ground chicken
- 2 tablespoons olive oil
Preheat oven to 425º.
Heat oil, hot sauce, and blue cheese
In a small saucepan over medium heat, add oil, hot sauce, and blue cheese.
Whisk until cheese is melted and fully incorporated. Remove from heat and let cool.
Mix other ingredients
In a medium bowl, mix together breadcrumbs, onion powder, garlic, egg, black pepper, and green onions.
Add chicken and half of the hot sauce mixture and mix until well combined.
Prepare baking sheet
Cover a baking sheet with parchment paper.
Using a tablespoon scoop the chicken mixture into your hand and roll into approximately 1-inch sized meatballs (approximately 36 meatballs). Place on the baking sheet.
Bake for 15–20 minutes until lightly golden brown.
Turn the meatballs about halfway through so they brown evenly and don’t burn.
Place meatballs on a large serving plate.
Warm remaining sauce and drizzle over meatballs and sprinkle with green onions.