Why I Love This Recipe
- Healthy—you can feel good about serving these Buffalo Chicken Meatballs as an appetizer, or even main course because they’re loaded with veggies and protein and served with a yogurt based bleu cheese sauce.
- Bleu Cheese Dip—makes the perfect partner to these meatballs. Plus, it’s healthier made with Greek yogurt, and comes together in just 5 minutes.
- Air Fryer—My preferred way of cooking meatballs is in the air fryer. I love the texture and slight crisp on the outside, while keeping them moist inside.
How to Make Buffalo Chicken Meatballs
Make Meatballs: Combine all ingredients except chicken, in a bowl and mix until combined. Add chicken and gently mix until combined, being careful not to overwork the meat. Form into 30 small meatballs (about two teaspoons size).
Air Fry (recommended): Preheat air fryer to 350 degrees. Spray air fryer basket with non-stick cooking spray and cook chicken meatballs in a single layer (may need to in batches) for 5-7 minutes, until cooked through (165 degrees).
To Bake: Preheat oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through (165 degrees).
Make Bleu Cheese Dip: Make the homemade bleu cheese yogurt dip by combining all the ingredients together in a bowl.
Serve: Enjoy the best buffalo chicken meatballs with blue cheese for game day, a party, or just for an elevated snack!
Make Ahead and Freezing Instructions
To Make Ahead: These air fryer buffalo chicken meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.
Buffalo Chicken Meatballs
Calories 226 Prep 10 minutes mins Cook 7 minutes mins Total 17 minutes mins- 1 lb ground chicken , or ground turkey
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1 large egg
- 1/4 cup minced celery
- ¼ cup shredded carrot
- ½ teaspoon garlic powder, or 1 clove minced garlic
- ½ teaspoon onion powder, or 2 Tablespoons diced onion
- ¼– 1/3 cup Frank’s Hot Sauce (depending on desired heat level)
- 1 cup plain Greek yogurt
- 4 ounces blue cheese , crumbled
- 2 tablespoons lemon juice
- 1 tablespoon chives , finely chopped
- 1 clove garlic, minced
- freshly ground black pepper, to taste
- ½ teaspoon fine salt, to taste
Meatballs: Combine all ingredients except chicken, in a bowl and mix until combined. Add chicken and gently mix until combined, being careful not to overwork the meat.
Form into 30 small meatballs (about two teaspoons size).
Air Fry (recommended): Preheat air fryer to 350 degrees. Spray air fryer basket with non-stick cooking spray and cook meatballs (may need to in batches) for 5-7 minutes, until cooked through (165 degrees).
To Bake: Preheat oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through (165 degrees).
Bleu Cheese Yogurt Dip: Mix ingredients together in a bowl.
Notes
Serving size: 5 meatballs and 2.5 Tablespoons sauce.
Make Ahead Instructions: These meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.
Freezing Instructions: For uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.
Nutrition
Calories: 226kcal, Carbohydrates: 6g, Protein: 22g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 108mg, Sodium: 1011mg, Potassium: 552mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1119IU, Vitamin C: 3mg, Calcium: 159mg, Iron: 1mg
