Buffalo chicken meatballs with blue

The first time I made these for a Super Bowl party, my friend Sarah actually paused mid conversation and asked what I'd done differently. The secret turned out to be the honey in the Buffalo sauce, which cuts through the heat just enough to make you reach for another meatball instead of your drink.

Last winter I made these on a Tuesday night just because, and my husband ate three straight from the baking sheet before they even hit the sauce. Sometimes the simplest weeknight dinners become the ones you crave most.

Ingredients

• Ground chicken: The mild base that lets the Buffalo flavors shine without competing with beef or porks stronger taste
• Breadcrumbs: These keep the meatballs tender, so dont skip them even if you usually avoid breadcrumbs in recipes
• Egg and milk: The binding duo that prevents the meatballs from becoming tough little hockey pucks
• Green onions: Fresh onion flavor without the harsh bite of raw onion, which I discovered after an overly pungent batch
• Garlic clove: One is enough since the sauce will bring plenty of additional flavor
• Onion powder: Deep savory notes that work behind the scenes
• Kosher salt: Essential seasoning, but dont go heavier than half a teaspoon since the sauce is salty
• Black pepper: Just enough warmth to complement but not compete with the heat
• Hot sauce: Franks RedHot is the classic choice for a reason, but any cayenne based sauce works beautifully
• Unsalted butter: Using unsalted matters here because the hot sauce and cheese already bring plenty of salt
• Honey: The game changer that balances the heat without making the sauce sweet
• Crumbled blue cheese: The cool creamy counterpart that makes Buffalo chicken sing

Instructions

Preheat your oven:

Get it to 400°F and line a baking sheet with parchment, which makes cleanup so much easier than scrubbing baked on sauce later

Mix the meatball base:

Combine chicken, breadcrumbs, egg, milk, green onions, garlic, onion powder, salt, and pepper in a large bowl, mixing gently until just combined

Shape the meatballs:

With damp hands, roll the mixture into 1½ inch balls and place them on the prepared baking sheet

Bake until golden:

Cook for 18 to 20 minutes until the meatballs are cooked through and lightly golden on the outside

Whisk the sauce:

While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl

Coat and serve:

Transfer the cooked meatballs to the sauce bowl, toss gently to coat, then sprinkle with blue cheese and chives

Save

These became my go to contribution for every potluck after my book club kept requesting them month after month. Something about spicy food makes people talk more.

Make Ahead Magic

Ive learned to form the meatballs in the morning and keep them refrigerated on a plate until baking time. They hold their shape better when chilled, and coming home to dinner thats halfway done feels like a tiny luxury.

Sauce Wisdom

After years of Buffalo chicken experiments, I've found that melting the butter completely before whisking in the hot sauce prevents that broken, oily look. The emulsion stays smooth when everythings the same temperature.

Serving Ideas

Celery and carrot sticks arent just garnish, they actually help cool your palate between bites. I like to arrange them around the platter so people dont have to ask.

• Set out extra blue cheese for dipping if youre feeding a crowd
• Keep a bowl of water nearby for damp hands when shaping meatballs
• Double the sauce if you love really wet, messy Buffalo chicken

Save

These reheat surprisingly well the next day, which I discovered during a lonely week of leftover lunches that somehow became the highlight of my work afternoons.

Recipe FAQs

→ What type of chicken is best for the meatballs?

Ground chicken breast or thigh can be used; breast meat offers a leaner option, while thigh provides more moisture.

→ How do I prevent the meatballs from drying out?

Incorporate breadcrumbs, milk, and egg to maintain moistness and avoid overmixing the meat mixture before forming balls.

→ Can I adjust the heat level of the sauce?

Yes, adjust hot sauce quantity or add cayenne pepper to increase spiciness according to your preference.

→ What’s the best way to cook the meatballs evenly?

Baking at 400°F on a parchment-lined sheet ensures even cooking and a light golden crust without frying.

→ Are there good alternatives to blue cheese for topping?

Ranch dressing or crumbled feta can be used as creamy toppings for a different flavor profile.

→ How can these meatballs be served?

Serve with fresh celery and carrot sticks for crunch, or alongside a fresh salad for a complete snack or appetizer.