Description
These Buffalo Chicken Meatballs are a flavorful and spicy appetizer or main dish featuring ground chicken combined with classic buffalo sauce and aromatic vegetables. Cooked quickly to juicy perfection either in an air fryer or oven, they come with a creamy blue cheese yogurt dip that balances the heat beautifully. Perfect for game day, parties, or a tasty weeknight meal.
Ingredients
Scale
Meatballs
- 1 pound ground chicken (or ground turkey)
- 1 teaspoon kosher salt
- â…“ cup panko bread crumbs
- 1 large egg
- ¼ cup celery (minced)
- ¼ cup carrot (shredded)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup Frank’s Hot Sauce (or more to taste)
Blu Cheese Yogurt Dip
- 1 cup plain Greek yogurt
- 2 ounces blue cheese (crumbled)
- 2 tablespoons lemon juice (or more to taste)
- 1 tablespoon chives (finely chopped)
- 1 clove garlic (grated)
- ½ teaspoon kosher salt (or more to taste)
Instructions
- Mix ingredients: Combine all ingredients except the ground chicken in a bowl and mix thoroughly. Then add the ground chicken and gently mix until well combined, taking care not to overwork the meat to keep the meatballs tender.
- Shape meatballs: Use a cookie scoop to rough scoop the meat mixture onto a cookie sheet, and then use wet hands to form about 24 small meatballs for even cooking.
- Cook in air fryer: Preheat the air fryer to 375°F. Spray the air fryer basket with non-stick cooking spray. Cook the meatballs in batches if needed for 5-7 minutes, or until the internal temperature reaches 165°F and they are cooked through.
- Alternatively, bake in oven: Preheat the oven to 400°F. Place the meatballs on a greased baking sheet spaced about ½ inch apart. Bake for 8-10 minutes until cooked through and the internal temperature reaches 165°F.
- Prepare the dip: Mix the plain Greek yogurt, crumbled blue cheese, lemon juice, finely chopped chives, grated garlic, and kosher salt in a bowl until well combined to create a creamy blue cheese yogurt dip.
- Serve and enjoy: Serve the buffalo chicken meatballs warm as an appetizer or with sides like mashed potatoes or rice. Pair with the blue cheese yogurt dip for added flavor.
Notes
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Wetting your hands when shaping meatballs helps prevent sticking.
- Adjust the amount of hot sauce to control the spice level.
- For a lower fat option, use ground turkey breast instead of chicken.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
