Enjoy juicy Buffalo Chicken Meatballs with tangy hot sauce & blue cheese. Perfect party appetizer that’s baked, not fried!

Scale

2 lbs ground chicken (preferably mix of white and dark meat)

1 cup panko breadcrumbs

2 large eggs, lightly beaten

1/3 cup milk

1/2 cup finely grated Parmesan cheese

3 tbsp ranch or blue cheese dressing

3 cloves garlic, minced

1/2 cup finely diced celery

1/4 cup finely diced onion

2 tsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil, for cooking

1/2 cup hot sauce (Frank’s RedHot recommended)

1/3 cup unsalted butter

1 tbsp honey

1 tsp garlic powder

1/2 tsp paprika

In a large bowl, combine panko breadcrumbs and milk. Let sit for 5 minutes to absorb.
Add eggs, Parmesan, dressing, garlic, celery, onion, Worcestershire sauce, salt, and pepper to the breadcrumb mixture and mix well.
Add ground chicken and gently fold together. Chill mixture for 30 minutes.
Preheat oven to 375°F (190°C). Form mixture into golf ball-sized meatballs using wet hands.
Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches for 2 minutes per side until browned.
Transfer seared meatballs to a baking sheet and bake for 12-15 minutes until internal temperature reaches 165°F (74°C).
While meatballs bake, make buffalo sauce: In a small saucepan, melt butter. Add hot sauce, honey, garlic powder, and paprika. Whisk until combined and simmer for 2-3 minutes.
Transfer cooked meatballs to a large bowl and pour three-quarters of the sauce over them. Gently toss to coat.
Serve meatballs with remaining sauce on the side and your favorite dipping sauces.