Buffalo Chicken Meatballs with Blue Cheese Sauce

Total Time:
1 hr 35 min
30 min
35 min
30 min

16 meatballs

  • Blue Cheese Sauce:
  • 1/2 cup mayonnaise
  • 1/3 cup crumbled blue cheese
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Buffalo Chicken Meatballs:
  • 3 tablespoons olive oil
  • 1 small yellow onion, cut into medium dice
  • 2 tablespoons buttermilk
  • 1 slice white or wheat bread, torn into small pieces
  • 1 cup plus 2 tablespoons hot sauce, such as Frank's
  • 1 pound ground chicken
  • 1/2 cup plain breadcrumbs
  • 1 package ranch dressing mix
  • 1 large egg
  • 3/4 cup diced celery
  • Nonstick cooking spray, for spraying the aluminum foil
  • 4 ounces blue cheese, cut into 1/2-inch cubes
  • 5 tablespoons unsalted butter
  • 2 tablespoons honey
Watch how to make this recipe.
  • For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.

  • For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.

  • In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

  • Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.

  • While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.

  • Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

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