Buffalo Chicken Meatballs
Buffalo Chicken Meatballs are the ultimate appetizer for game days, parties, and more. You’ll love these spicy chicken meatballs with tons of great buffalo flavor!
Servings: 10 servings
Ingredients
- 1 large egg
- 2 tablespoons nut milk any kind
- 1 tablespoon + ¼ cup buffalo sauce divided, plus more for serving
- 1/2 cup gluten free sugar free panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 2 green onions white and light green parts thinly sliced
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl whisk together the egg, milk, and 1 tablespoon buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well.
- Add the ground chicken and use your hands or a fork to gently combine the ingredients just enough so everything is mixed through.
- Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.
- Scoop up about a tablespoon of chicken mixture and roll it into a ball, and set it on the prepared baking sheet. Meatballs will feel wet.
- Repeat with the remaining chicken. You will have about 20 little meatballs.
- Bake the meatballs until they are golden on the bottom and cooked through, about 15 minutes.
- Using the edges of the parchment paper, roll the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup buffalo sauce over them. Roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.
Notes
- Storing: Leftover buffalo chicken meatballs will stay good in your fridge for up 3 - 5 days. Keep them in an airtight container for the best results. Heat them up on the stove in a covered skillet. Make sure you don’t let them scorch! Just heat on medium or medium-low until heated through.
- Freezing: These can be frozen cooked or uncooked, depending on how much prep you want to do later on. To freeze, cool them down and place them on a baking tray in your freezer. Let them hang out in there until frozen solid, and then transfer to a freezer bag. They will be good for up to two months frozen.