Buffalo Chicken Meatballs

Ingredients

Makes 6 servings

For the Meatballs:

• 2 lbs ground chicken (93% lean)

• 1/4 red onion, finely diced

• 2 celery stalks, finely diced

• 1/3 cup crumbled bleu cheese (plus extra for topping)

• 1/2 cup Italian seasoned breadcrumbs

• 1 large egg

• 2 tbsp Frank’s RedHot buffalo sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

For Coating & Serving:

• 3/4 cup Frank’s RedHot buffalo sauce (for tossing)

• fresh parsley, chopped (for garnish)

• bleu cheese crumbles (for topping)

• celery sticks & baby carrots (for serving)

• ranch or bleu cheese dressing (for dipping)

• white rice or cauliflower rice (optional base)

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Instructions:

Preheat oven to 400°F and line a baking sheet with tinfoil. In a large mixing bowl, combine the ground chicken, diced red onion, finely diced celery, Italian seasoned breadcrumbs, bleu cheese crumbles, egg, and two tablespoons of Frank’s RedHot buffalo sauce. Season the mixture with garlic powder, onion powder, salt, and pepper to taste. Mix everything together with your hands. Using about two tablespoons of mixture per meatball, roll them into evenly sized balls and place them onto the baking sheet. Bake the meatballs for 20 to 25 minutes, or until they are golden brown on the outside and the internal temperature reaches 165°F. Once the meatballs are cooked, let them cool slightly, then transfer them to the bowl and toss gently until they are fully coated in buffalo sauce.

Serve the buffalo chicken meatballs over a bed of white or cauliflower rice, topped with a sprinkle of fresh parsley and extra bleu cheese crumbles for garnish. Pair with celery sticks and baby carrots on the side, along with ranch or bleu cheese dressing for dipping. For a balanced twist, try using a Greek yogurt–based dressing and swap breadcrumbs for oat or almond flour if you want to add more fiber and keep them lighter. These meatballs are also great for meal prep - store leftovers in the fridge for up to four days.

I like to make these for dinner early in the week to have for lunches throughout the week!