Buffalo Chicken Meatballs

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: About 20 meatballs
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1 pound ground chicken, preferably dark meat (thighs)

1 medium celery stalk, finely diced (about 1/4 cup)

1/2 medium carrot, finely diced (about 1/4 cup)

2 cloves garlic, minced

2 scallions, 1 finely diced, 1 sliced on the bias for garnish

1/3 cup crumbled blue cheese, plus more for garnish

1/2 cup panko breadcrumbs

1 large egg, beaten

One 12-ounce bottle Buffalo-style wing sauce (not hot sauce)

Kosher salt and freshly ground black pepper

1 tablespoon safflower oil


  1. Combine the chicken, celery, carrot, garlic, finely diced scallion, blue cheese, panko, egg and 1/3 cup of the wing sauce in a large bowl. Season with salt and pepper. Using your hands, lightly mix everything together, taking care not to overmix.
  2. Using a light touch, form the mixture into balls, each about 1 inch in diameter.
  3. Heat oil in a large Dutch oven over medium heat. Working in batches, put the meatballs in the Dutch oven in a single layer (don't crowd the pan) and cook until lightly seared and just browned, about 2 minutes per side. (The meatballs will not be cooked through at this point, they will finish cooking in the sauce.) Transfer meatballs to a plate as they cook.
  4. Wipe out the Dutch oven, then return the meatballs to the pot. Add the remainder of the bottle of wing sauce (about 9 ounces) to the pot. Simmer over low heat, covered, until the meatballs are cooked through, about 30 to 60 minutes.
  5. Spoon the meatballs into a serving dish, top with warm sauce and garnish with blue cheese and the sliced scallions. Serve immediately.

Cook’s Note

The seared meatballs can also be transferred to a slow cooker and cooked on the high setting until cooked through, about 2 hours.