Buffalo Chicken Meatballs Recipe


Buffalo Chicken Meatballs

I was thinking that Buffalo Chicken Meatballs might be tasty so here they are. The meatballs come out just right tang, a little spicy, juicy but firm with little crunches of celery. They are delicious too by the way……You can top them however you like. I like to just use Frank’s Red Hot Sauce with a side of quality Blue Cheese. Feel free to make a more traditional wing-type sauce with a combination of equal parts of Frank’s Red Hot Sauce and Butter…..Another alternative is to just pour Blue Cheese Dressing on the meatballs and then drizzle them with the aged Cayenne Pepper Sauce (Frank’s Red Hot). This recipe is very easy to make but make sure your rice is cooked properly or you might wind up with squishy meatballs. The rice is in the recipe to soak up all that delicious hot sauce. To cook rice correctly I do two (dry not liquid) cups of water to a heaping cup of rice and I use a little salt and either a pat of butter or a squirt of oil, then bring to boil then reduce to simmer then cover lightly for 15-20 minutes. I think these meatballs are great as appetizers or also just as good in a sandwich or wrap. Maybe serve with buttered rice, noodles or creamy potatoes as a dinner…….Leftover meatballs can be frozen.

This recipe makes about 10 servings.

1 1/2 lbs ground chicken

2 large eggs – slightly beaten

1 cup white rice (already prepared)

2 teaspoons dijon mustard

1/2 cup aged cayenne pepper sauce – preferably Frank’s Red Hot Sauce

1/4 cup scallions – chopped

2 garlic cloves – ground to paste

1 celery rib – chopped fine

1/4 cup carrot – finely shredded

2 Tablespoons fresh parsley – chopped

1 teaspoon paprika

2 pinches celery seeds

1/2 teaspoon yellow mustard seeds

1 teaspoon dark brown sugar

2 teaspoons course sea salt

1 teaspoon black pepper

1 cup panko bread crumbs

non stick cooking spray – preferably canola or vegetable


Set oven to 350 degrees F.

Spray baking sheet(s) with non-stick spray and set to the side.

In a large bowl add eggs, rice, dijon mustard and aged cayenne pepper sauce and mix well. Then add all the vegetables and spices. Mix well. Now add the ground chicken and mix well. Lastly add the bread crumbs and mix well.

At this point you can do a smaller tester ball (a little smaller than a marble to test for seasoning and place in the oven for about 5 minutes or until done.

When you’re happy with the seasoning use a small scoop and make your meatballs. With my small scoop I made 44 meatballs.

Cook till done. In my oven they took 15 minutes.


Buffalo Chicken Meatballs

If you like that Buffalo Wing kind of taste then you should enjoy these yummy meatballs.

The Forking Truth

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