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Buffalo Chicken Meatballs

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  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x



1 lb ground chicken

1/4 cup Parmesan

3 clove garlic, minced

1 tsp salt

1 tsp pepper

2 celery stalks, diced fine

1 carrot, grated

2 tbl Frank’s RedHot Sauce

2 tbl green onion, sliced

For the Buffalo Sauce

1 cup Franks RedHot Sauce

1 stick butter


Mix ground chicken, Parmesan, green onion, garlic, carrot, celery, Frank’s RedHot sauce, salt and pepper with your hands until combined well. Using a small scoop with release, scoop out meatball mix and shape with hands.  Repeat until no meatball mix remains.

Place meatballs in a shallow baking dish and put enough water on the bottom to fill a quarter way up the meatballs.  Cover with foil and bake at 375 for 30 minutes or until internal meatball temperature reaches 165. 

While the meatballs are in the oven, make the buffalo sauce by combining 1 cup Franks RedHot Sauce and 1 stick of butter in a small saucepan over low heat until the butter has melted.  Stir to combine. 

Once the meatballs have reached 165, remove from the oven and with a slotted spoon, remove from the baking dish.  Gently toss in buffalo sauce and serve garnished with blue cheese, green onions and Litehouse Chunky Blue Cheese Dressing for dipping!