Description

These Buffalo Chicken Meatballs are a flavorful and tangy appetizer or main dish featuring juicy ground chicken meatballs baked to golden perfection, then tossed in a rich buffalo sauce made with butter. Served with a refreshing cucumber and celery leaf salad dressed in a homemade ranch dressing, this recipe offers a delicious blend of spicy, creamy, and fresh flavors that are sure to please any crowd.

Ingredients

Scale

For the Meatballs:

1 1/2 lb. ground chicken
1/2 cup panko breadcrumbs
1/4 cup finely diced celery
1/4 cup minced fresh chives
1 large egg
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 Tbsp. ranch dressing
4 Tbsp. salted butter
3/4 cup buffalo sauce

For the Ranch Dressing (optional):

3/4 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh dill, minced
1 Tbsp. minced fresh chives
1 Tbsp. distilled white vinegar
1 tsp. Worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 clove garlic, finely grated

For the Salad (optional):

2 English cucumbers, thinly sliced
1/2 cup yellow celery leaves
1/4 cup ranch dressing
Kosher salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper to prevent sticking while baking meatballs.
Mix Meatball Ingredients: In a large bowl, combine the ground chicken, panko breadcrumbs, finely diced celery, minced chives, egg, kosher salt, black pepper, and ranch dressing. Gently mix until just combined to avoid overworking the meat, which can make meatballs tough.
Form and Bake Meatballs: Shape the mixture into meatballs about 2 tablespoons in size. Place them evenly spaced on the prepared baking sheet. Bake in the oven until golden brown and cooked through, approximately 20 minutes.
Prepare Buffalo Sauce Coating: While the meatballs bake, heat a large nonstick skillet over medium-low heat. Melt the salted butter, then stir in the buffalo sauce until well combined and warm.
Toss Meatballs in Buffalo Sauce: Once meatballs are fully cooked, transfer them to the skillet with the buffalo butter sauce. Toss gently to coat all meatballs evenly in the sauce for maximum flavor.
Make Homemade Ranch Dressing (Optional): In a medium bowl, whisk together mayonnaise, sour cream, fresh dill, minced chives, distilled white vinegar, Worcestershire sauce, kosher salt, black pepper, and finely grated garlic. Refrigerate for at least 15 minutes or up to 1 day to enhance flavor.
Prepare Cucumber Salad (Optional): In a separate bowl, toss the thinly sliced English cucumbers with yellow celery leaves and about 1/4 cup of prepared ranch dressing. Season with salt and black pepper to taste.
Serve: Plate the buffalo chicken meatballs alongside the cucumber salad, serving with additional ranch dressing if desired for dipping or drizzling. Enjoy warm for a delicious contrast of spicy meatballs and cool salad.

Notes

Do not overmix the meatball ingredients to keep them tender and juicy.
Use parchment paper to prevent sticking and facilitate easy cleanup.
Butter is essential in the buffalo sauce for richness and smooth texture.
Ranch dressing and cucumber salad are optional but highly recommended for a fresh balance to the spicy meatballs.
Adjust the amount of buffalo sauce based on preferred spice level.
These meatballs can be served as party appetizers or as a main dish with sides like celery sticks or carrot sticks.

Nutrition

Serving Size: 1 serving (about 4-5 meatballs with salad)
Calories: 350
Sugar: 3g
Sodium: 720mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0.3g
Carbohydrates: 8g
Fiber: 1.5g
Protein: 28g
Cholesterol: 110mg