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Easy 30-Minute Buffalo Chicken Meatballs with Blue Cheese Dip

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These Buffalo chicken meatballs are the perfect game day snack—spicy, tangy, and creamy, all in a neat two-bite package. Baked to tender perfection and glazed with a sticky Buffalo sauce, they’re served with a thick blue cheese dip that’s impossible to resist.

Ingredients

Scale
  • 1 lb (450g) ground chicken
  • ½ cup (50g) panko breadcrumbs
  • 1 large egg
  • 3 tablespoons Frank’s RedHot Original sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery salt (optional)
  • ½ cup (120ml) Frank’s RedHot Original sauce
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • ½ cup (75g) blue cheese crumbles
  • ½ cup (120g) sour cream
  • ¼ cup (60g) mayonnaise
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. If using foil, spray with non-stick cooking spray.
  2. In a large bowl, combine ground chicken, panko, egg, 3 tablespoons hot sauce, garlic powder, onion powder, salt, pepper, and celery salt (if using). Mix gently with your hands until just combined.
  3. Using a 1.5-tablespoon cookie scoop or your hands, form the mixture into 1.5-inch balls (about 20 to 24 meatballs). Place them on the prepared baking sheet, spacing about an inch apart.
  4. Bake for 14 to 16 minutes, until cooked through and lightly golden on the bottom. Internal temperature should reach 165°F (74°C).
  5. While the meatballs bake, make the Buffalo glaze: In a small saucepan over medium heat, combine ½ cup hot sauce, butter, honey, and Worcestershire sauce. Whisk occasionally until butter melts and mixture comes to a gentle simmer. Let bubble for 2 to 3 minutes until slightly thickened. Remove from heat.
  6. Make the blue cheese dip: In a medium bowl, combine blue cheese crumbles, sour cream, mayonnaise, lemon juice, and ¼ teaspoon garlic powder. Stir until well mixed, leaving some chunks of blue cheese. Season with salt and pepper to taste. Cover and refrigerate until serving.
  7. When meatballs are done, let rest on baking sheet for 2 minutes. Transfer to a large bowl, pour warm Buffalo glaze over them, and toss gently until evenly coated.
  8. Transfer glazed meatballs to a serving platter or slow cooker set to warm. Serve immediately with blue cheese dip and celery sticks.

Notes

Don’t overmix the meat to keep them tender. Use a cookie scoop for uniform size. Reduce the glaze properly so it clings to the meatballs. Taste the dip before serving and adjust seasoning. Keep warm in a slow cooker for parties.

Nutrition

Keywords: buffalo chicken meatballs, game day appetizer, buffalo sauce, blue cheese dip, easy meatballs, 30-minute recipe

Find it online: https://cookluma.com/easy-30-minute-buffalo-chicken-meatballs-with-blue-cheese-dip/