Ok, so now that you have Thanksgiving dinner covered and breakfast covered you need snacks for guests.  Or you might be asked to bring an appetizer to Thanksgiving dinner or a party. These Buffalo Chicken Meatballs are DELICIOUS!  And they are easy to make, especially if you use a melon baller to help scoop them into perfect balls. 

One piece of advice is to not over cook these!  Chicken is very lean and if you over cook them they will be tough.  In my oven they take about 13 minutes and they are perfect!
Enjoy!  Send thoughts and questions!


5 from 1 vote

Buffalo Chicken Meatballs

Makes about 2 dozen

1 1/2lb. ground chicken or turkey
1/2 cup panko bread crumbs
1 large egg, beaten
1 stick celery, finely minced
2 green onions, green part only, minced
3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup Franks Buffalo Wing Sauce-divided
1/4 cup Ranch dressing
1/4 cup blue cheese crumbles 

Preheat oven to 400°

Line a baking sheet with parchment paper and set aside.

In a large bowl, combine chicken, panko bread crumbs, egg, celery, green onions, garlic, paprika, salt, pepper and 2 Tablespoons Franks Buffalo Sauce.

Using your hands mix well, but do not over mix or the meatballs will be tough.  

Use a 2" melon baller to scoop meatballs.  Place on prepared baking sheet.

Bake for 12-15 minutes or until cooked through (internal temperature needs to be 160°)

Remove from oven and toss meatballs with remaining buffalo sauce in large bowl.  Drizzle with ranch dressing and top with blue cheese crumbles. Serve with toothpicks for easy pickup. 

* I use condiment squeeze bottle to drizzle the ranch dressing over meatballs.

Needed Items