You know I couldn’t make you this epic Bleu Cheese Yogurt Dip without sharing the perfect way to use it. I’m still on a holiday appetizer kick and these cute little buffalo chicken meatballs are SO perfect for Christmas, New Year’s Eve, and even football Sundays.
Over the past couple of years, I’ve been creating all of the fun ways to use buffalo sauce because this one ingredient takes recipes to the next level. Remember my Buffalo Cauliflower Mac and Cheese? How about this Vegetarian Three Cheese White Bean Buffalo Dip? You name it, I’m probably going to add buffalo sauce.
Making buffalo chicken meatballs was truly a no-brainer. They’re super easy to make with simple ingredients but are juicy, flavorful, and oh-so saucy. I love serving these with fresh carrots and celery (a classic) plus a big drizzle or dunk of that amazing bleu cheese dip.
The best part? You can easily make them ahead of time, double them, keep them warm at a party, and so much more. Check out the full post for all of my tips and enjoy!
Ingredients in these buffalo chicken meatballs
These incredible buffalo chicken meatballs use just a handful of simple ingredients and are easy to customize to your taste preferences. Here’s what you’ll need:
- Ground chicken: I like to use around 93% lean ground chicken so that the meatballs stay juicy.
- Egg: you’ll need 1 egg to help bind the meatballs.
- Breadcrumbs: some panko breadcrumbs also act as a binder for the meatballs.
- Veggies & herbs: you’ll also mix in finely diced cilantro, a shredded carrot, diced green onion, and minced garlic for flavor.
- Buffalo sauce: we’re both mixing the meatball mixture with buffalo sauce and tossing the cooked meatballs in more sauce! Feel free to use mild, medium, or hot buffalo sauce.
- Seasonings: don’t forget to season with salt & pepper.
- For serving: I like to top the meatballs with more diced green onion and cilantro, then serve them with this incredible Bleu Cheese Yogurt Dip.
Customize your meatballs
Here are some simple ingredients swaps I can recommend for these buffalo chicken meatballs:
- Use chicken or turkey. Both ground chicken and ground turkey will work the same, but I recommend using no leaner than 93% so that they stay juicy.
- Make them gluten free. Feel free to use gluten free panko breadcrumbs or swap the breadcrumbs for 2-3 tablespoons of coconut flour to keep them grain free as well.
- Get extra spicy. if you love spice (and aren’t serving kiddos) feel free to use a spicy buffalo sauce or mix in some of your fav hot sauce to the meatball mixture and topping! You could also add some diced jalapeño to the meatball mixture.
How to make perfect buffalo chicken meatballs
- Make your sauce. Start by making that easy blue cheese dressing / dip. Store it in an airtight container in the refrigerator until you’re ready to serve the meatballs.
- Prep your pan. Line a baking sheet with parchment paper and preheat your oven to 400 degrees F.
- Form the meatballs. Use clean hands to combine all of the meatball ingredients in a large mixing bowl. You should get about 20 2-inch meatballs. Place them on your prepared baking sheet and then bake them up until a meat thermometer reads 165 degrees F.
- Toss, garnish & serve. Add your cooked meatballs to a large bowl and toss with extra buffalo sauce so they’re well coated. Garnish with scallions and extra cilantro, then drizzle on the bleu cheese sauce or place it in a bowl so that people can dip the meatballs!
Tip for rolling meatballs
I like to use my hands to easily combine the meatball mixture and shape them into balls, but you could also use a cookie scoop to help grab the mixture. To prevent the buffalo chicken meatball mixture from sticking to your hands, simply keep a small bowl of water nearby to dip your hands in before forming them. So easy!
Can I make them ahead of time?
Absolutely! These buffalo chicken meatballs are perfect for prepping ahead for parties and holiday gatherings.
- From cooked: mix and form the meatballs, then bake them as directed. Once cooked, store them in the fridge for up to 2-3 days until you’re ready to toss them in buffalo sauce and serve them.
- From raw: mix and form the meatballs, then place them on a baking sheet lined with parchment paper. Tightly cover the meatballs with plastic wrap and put them in the fridge until you are ready to cook them. You can prep these meatballs 1-2 days ahead of time. Once ready to cook, simply follow the recipe as written.
Keep them warm (great for parties!)
If you want to keep these buffalo chicken meatballs warm, you can simply add the fully cooked meatballs with about ½ cup buffalo sauce to a slow cooker (step 5) and place them on warm so people can serve themselves over a period of time. I love serving with toothpicks!
Team bleu cheese or team ranch?
I personally LOVE these meatballs dipped in this flavorful Bleu Cheese Yogurt Dip, but if you have guests who are team ranch feel free to also serve them with a side of my Healthy Greek Yogurt Ranch Dressing.
Remember to serve with some fresh carrots and celery sticks for a fun appetizer platter! Bonus points if you have some homemade buffalo wings on the side.
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. simply reheat in a pan on the stovetop, in your slow cooker on low, or in the microwave.
Freezer-friendly buffalo chicken meatballs
There are two super easy ways to freeze these buffalo chicken meatballs (if you’d like):
- Cook first, then freeze: place your cooked meatballs in a freezer-safe, airtight container or bag and freeze them for up to 3 months. When you’re ready to enjoy, let the meatballs thaw in the refrigerator for a few hours or overnight, and then heat them in a pan on the stovetop until they’re warm. Toss with extra buffalo sauce and serve!
- Freeze before cooking: you can also freeze these meatballs before cooking them! Form your meatballs as instructed, place them on a baking sheet, and put them in the freezer for 1-2 hours. This is called a flash freeze. Then, transfer your frozen meatballs to an airtight, freezer-friendly bag or container and place them in the freezer for up to 3 months. To thaw them, simply place them in the refrigerator for a few hours or overnight and then cook them as directed.
More appetizers you’ll love
Get all of my appetizer recipes here!
I hope you love these easy buffalo chicken meatballs! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip
Delicious and easy buffalo chicken meatballs served with a creamy bleu cheese dip for the perfect party appetizer! These healthy buffalo chicken meatballs are made with lean ground chicken, simple mix-ins, and your fav buffalo sauce. Options to make them mild or spicy for guests, and easy to double for a larger crowd!
bleu cheese yogurt dip
- For the buffalo chicken meatballs:
lean ground chicken (around 93% lean is best)
finely diced cilantro
buffalo sauce (mild, medium or hot!)
medium carrot, finely shredded
finely diced green onion
- Freshly ground black pepper
- For tossing:
- To garnish:
- Diced green onion
- Diced cilantro
Start by making the bleu cheese yogurt dip. Store in the fridge until ready to serve.
Preheat the oven: to 400 degrees F. Line a baking sheet with parchment paper.
Form the meatballs: in a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, buffalo sauce, shredded carrot, diced green onion, garlic and salt and pepper; mix until well combined. Use clean hands to form into 20 meatballs. Place meatballs on the prepared pan and bake for 12-15 minutes or until a meat thermometer reads 165 degrees F.
Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!
Once meatballs are done, add to a large bowl and gently toss or spoon on ⅓ cup buffalo sauce. Serve immediately and garnish with scallions/cilantro. Feel free to drizzle or dip the meatballs in the bleu cheese yogurt sauce and serve celery and carrot sticks on the side.
If you are serving a larger crowd, I recommend doubling the meatballs and dip. This recipe tends to serve 5-6 people as an appetizer.
If you want to keep these warm, you can simply add the fully cooked meatballs with about ½ cup buffalo sauce to a slow cooker (step 5) and place them on warm so people can serve themselves over a period of time. I love serving with toothpicks!
Servings: 6 servings
Serving size: 3 meatballs with dip
Saturated fat: 4.7g