This post was originally published in January 2020 and has been updated.
Skip the wings and bake up these Blue Cheese-Stuffed Buffalo Chicken Meatballs instead. Tender and juicy, these bite-sized meatballs are perfect for game-day snacking.
Why you will love these
If you're a fan of buffalo hot wings - or the flavors of buffalo sauce in general - you will love these buffalo chicken meatballs. These crowd-pleasing nibbles are snack size making them perfect for parties or game-day noshing.
- Just 6 ingredients.
- No eggs or breadcrumbs are needed.
- Filled with blue cheese for a delicious surprise in every bite.
- Baked not fried. This keeps the meatballs lighter and the clean-up easier.
- Serve with toothpicks or add to a salad, pizza, or sandwich.
For more buffalo-infused recipes, try buffalo chicken Caesar salad, roasted buffalo potato salad, and buffalo cheese dip
Ingredients
- Ground chicken keeps the classic flavor profile, but ground turkey can also be used.
- Blue cheese - I recommend using block cheese, not pre-crumbled. Block cheese is fresher and has more moisture which makes it easier to form into balls for stuffing the meatballs. I see Castello Danish blue cheese.
- Buffalo wing sauce - Use your favorite variety... as spicy as you wish. My go-to sauce is Frank's.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Roll the blue cheese into 18-20 balls, approx. ½ teaspoon each. Set aside.
- Combine the ground chicken, sauce, and scallions in a mixing bowl. (Image 1)
- Mix the chicken mixture together until just combined. (Image 2)
- Using a tablespoon size scoop, portion the chicken mixture into 18-20 meatballs. Press one ball of cheese into each meatball shaping the meat to completely cover the cheese. Transfer the meatballs to a parchment-lined baking sheet. (Image 3)
- Chill (or freeze) the meatballs for one hour.
- Preheat the oven to 400 degrees. Bake the meatballs for 15-20 minutes until the internal temperature reaches 165 degrees. (Image 4)
- Meanwhile, add buffalo sauce, butter, and brown sugar to a small saucepan. (Image 5)
- Heat over low until the butter and sugar are melted. Stir together.
- Toss the cooked meatballs with the sauce. (Image 6)
- Garnish with scallions and blue cheese and serve with toothpicks.
Tips
- Don't over-mix the chicken mixture. Use a fork to incorporate the ingredients. Overworking the mixture will result in tough meatballs.
- Use a tablespoon-sized cookie scoop to portion the meatballs. The uniform size will ensure even cooking, and one tablespoon yields the perfect one or two-bite nibble.
- Chill (or freeze) the meatballs before baking. This prevents the blue cheese from melting away and oozing out of the meatball during baking. When we bite into the meatballs, we want that pocket of tangy blue cheese.
Faq's
Celery and carrots with ranch or blue cheese dressing is a classic pairing. You can also serve coleslaw, potato salad, garden salad, french fries, or roasted potatoes.
Buffalo sauce can add a punch of flavor to so many dishes. Toss with roasted veggies, like cauliflower, or use it as a dip for fries or onion rings. Add to cream-based dressings for an extra punch of flavor. Drizzle over pizza or nachos.
If you don't love the funk of blue cheese, you can omit it. The meatballs will still be tender and delicious. Drizzle the baked meatballs with ranch dressing before serving.
Grab a fork or some toothpicks and serve these for your next party or game-day spread. Trust me - you will want these meatballs on your snack table. Making a double batch is highly recommended.
Equipment
Mixing bowl | Measuring cups and spoons | Quarter sheet pan | Parchment paper | Cookie scoop (1 TBSP) | Small saucepan
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Blue Cheese-Stuffed Buffalo Chicken Meatballs
Ingredients
Meatballs
- 2-2½ ounces blue cheese (plus extra for garnish)
- 1 pound ground chicken
- ¼ cup buffalo wing sauce
- 2 scallions (chopped, plus extra for garnish)
Sauce
- ½ cup buffalo wing sauce
- 2 tablespoons light or dark brown sugar
- 1 tablespoon unsalted butter
Instructions
- Divide the blue cheese into 18-20 pieces, about ½ teaspoon each. Roll into balls. Set aside.
- In a mixing bowl, combine the ground chicken, ¼ cup buffalo wing sauce, and the chopped scallions. Using a fork, mix to incorporate.
- Using a tablespoon-sized scoop, portion the mixture into 18-20 balls. Make a hole in the middle of each ball and press a ball of blue cheese into the center and shape the chicken mixture around the cheese. Place on a parchment-lined baking sheet. Chill (or freeze) for one hour.
- Preheat the oven to 400 degrees. Bake the meatballs for 15-20 minutes until their internal temperature reaches 165 degrees.
- Meanwhile, combine the buffalo sauce, brown sugar, and butter in a small saucepan. Heat over low heat until the butter is melted and the sugar is dissolved.
- Toss the cooked meatballs in the sauce. Garnish with blue cheese crumbles and chopped scallions. Serve with forks or toothpicks.
EQUIPMENT
Notes
- Don't over-mix the chicken mixture. Use a fork to incorporate the ingredients. Overworking the mixture will result in tough meatballs.
- Use a tablespoon-sized cookie scoop to portion the meatballs. The uniform size will ensure even cooking, and one tablespoon yields the perfect one or two-bite nibble.
- Don't skip the chill time. This prevents the blue cheese from melting away and oozing out of the meatball during baking.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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