Buffalo Chicken Meatballs are the perfect snack or appetizer. They can easily be made into a dinner with the right sides to compliment. Dress with blue cheese or ranch to join in the Buffalo sauce haven!
In a medium bowl, mix together bread crumbs and milk. Allow the bread crumbs to absorb the milk for about 5 minutes.
Add ground chicken, minced garlic, cayenne pepper, black pepper, salt, and egg to the bread crumb mixture and stir well.
Use a 1 ½ tablespoon cookie scoop to form equal balls of the meat mixture. Roll each ball between your palms and place on a parchment paper-lined baking pan/sheet.
Bake 10-15 minutes or until the center of the meatballs reach 165°F.
Drizzle with ½ cup of buffalo sauce and toss to coat the meatballs.
Place meatballs on a platter for serving. Drizzle with more buffalo sauce and ranch dressing. Sprinkle with chopped parsley and blue cheese crumbles, if desired.
Serve with toothpicks.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.Notes: This makes about 20 “regular”-sized meatballs. The recipe can easily be doubled. Serve as an appetizer with carrot sticks and celery. You can also serve ranch or blue cheese dressing on the side for dipping.Because ground chicken is very lean, these meatballs can become dried out and overcooked quickly. Allowing the bread crumbs to absorb the milk before mixing the rest of the ingredients helps keep the meatballs moist. Monitor the temperature of the meatballs so that you don’t overcook them. Remove them from the oven as soon as they reach 165°F.