If you are a fan of the real thing, you will love these Buffalo Chicken Meatballs. They are a great way to get lots of veggies and protein in your diet, and amazingly delicious!

I have made a few variations of chicken meatballs that I love. Try my Parmesan Chicken Meatballs, and my Pesto Chicken Meatballs too. I love a chicken meatball, they're a great lighter option, and I have found a great way to keep them light and fluffy.
Ingredients
You'll see in this list, many flavors that are associated with buffalo wings, but transformed into an easy buffalo chicken meatballs recipe. Infusing the meatballs itself with some celery, blue cheese, and buffalo sauce, makes for an amazingly tender, and flavor-packed meatball.
I round out all the flavors with some red onion, carrot, and garlic, with a little jalapeno and ranch seasoning too.
What you need:
- Chicken Breast
- Carrot
- Celery
- Red Onion
- Jalapeño
- Garlic
- Blue Cheese
- Panko Bread Crumbs
- Eggs
- Ranch Seasoning
- Buffalo Sauce
- Kosher Salt
- Fresh Cracked Black Pepper
- Extra-Virgin Olive Oil
- White Cheddar Cheese
- Ranch Dressing
- Green Onions
- Celery Stalks
See the recipe card for full quantities.
Method
Start by prepping your veg and your chicken. I use chicken breasts because I have them on hand most often in the freezer and I need to use the food processor anyway for the veggies. You could start with ground chicken, and finely chop the veg if you don't have a food processor.
Working in two batches, place half the chicken and each of the veg in the bowl of a food processor, and on the second batch add in the eggs, panko, blue cheese, ranch seasoning, and some buffalo sauce. Then in a large bowl stir both batches together.
Next, portion out the meatballs place them on parchment-lined trays, and roll them in between oiled hands to perfectly shape them. Then bake them off just till cooked through.
When they are nearly done cooking, top them with some more buffalo sauce and some mozzarella cheese, and place them back in the oven to melt the cheese.
When the cheese has melted, remove them from the oven and top with a drizzle of ranch dressing some chopped green onions, and more blue cheese if you like.
More of my Favorite Meatball Recipes
Maybe my favorite meatball recipe of all is my Giant Meatballs, they remind me of that song from childhood and are SO dang tasty! Speaking of childhood, my homemade version of Spaghettios with Meatballs is so fun, easy, kid-approved, and WAY better than anything from a can. My Swedish and Greek meatballs also make great dinners!
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📖 Recipe
Buffalo Chicken Meatballs
If you're a fan of the real thing, you'll love my Buffalo Chicken Meatballs. They're a delicious way to get lots of veg and protein in.
Ingredients
- 2 pounds Chicken Breast, rough chopped
- 1 large Carrot, peeled and rough chopped
- 2 large stalks Celery, rough chopped
- 1 medium Red Onion, rough chopped
- 1 large Jalapeño, seeds removed
- 3 cloves Garlic
- ½ cup Blue Cheese
- ½ cup Panko Bread Crumbs
- 2 large Eggs
- 2 tablespoons Ranch Seasoning
- ¼ cup Buffalo Sauce, + more for serving
- 1 ½ teaspoons Kosher Salt
- ¾ teaspoons Fresh Cracked Black Pepper
- 2 tablespoons Extra-Virgin Olive Oil
- Mozzarella Cheese
- Ranch Dressing, for serving
- Green Onions, minced - for serving
- Celery Stalks, for serving
- Cooked Rice, for serving
Instructions
- Heat the oven to 375˚F and line two rimmed baking sheets with parchment paper.
- In the bowl of a food processor, combine ½ the chicken, carrot, celery, red onion, jalapeño, garlic, blue cheese, panko, eggs ranch seasoning, buffalo sauce, salt, and pepper and pulse together 20-25 times until a uniformed mixture forms. Do this in two batches, then combine them together in a large bowl.
- (I like to make a lot of meatballs if I am going to the trouble, if you don’t want so many, cut the recipe in half.)
- Scoop the mixture onto the prepared using a 2-ounce spring loaded scoop until all of the mixture has been portioned. You should get about 14 meatballs.
- Using lightly olive oiled hands, roll the portioned meatballs between your hands and space them out 2 inches apart on the baking sheets.
- Bake the meatballs in the oven until they reach an internal temperature of 155˚F, 18-20 minutes.
- When the meatballs are nearly done, top with some more buffalo sauce and a sprinkle of the white cheddar cheese and bake 5 minutes longer to melt the cheese. Cook just until they reach an internal temperature of 165˚F.
- Remove the meatballs from the oven, drizzle over the ranch dressing and top with the green onions.
- Meatballs can be enjoyed just like this, or served over rice or noodles for dinner.
- To make a meal out of these, I cook up 2 cups of rice to package directions with 4 tablespoons of butter and 2 tablespoons of ranch seasoning in the water, and roast some broccoli to serve on the side along some celery stick just like buffalo chicken wings are ofter served with.
Notes
While you can use ground chicken for this recipe, you will still need to finely grind all of the vegetables for this in a food processor. I use chicken breasts because I usually have some on hand and not ground chicken. It is also much cheaper to grind your own chicken and since I have to get the machine dirty anyway I do it myself.
Work in two batches. The batch is the large size, and even in a very large food processor, it gets too full to evenly distribute everything. Grind the chicken with half the vegetables, then combine the two batches in a large bowl before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Vollrath 2 oz Stainless Steel Disher - Size 16,Dark Blue
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SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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Anchor Hocking Glass Mixing Bowls, Mixed, Set of 10
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Cuisinart DFP-14BCNY14-Cup 14 Cup Food Processor, Silver
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 296Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 123mgSodium: 767mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 34g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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