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.
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This post was originally published in January 2020 and has been updated with step-by-step instructions, process photos, and more.
I'm a fan of all things buffalo-flavored... like this Buffalo Chicken Caesar Salad, Buffalo Potato Salad, and this Buffalo Cheese Dip.
These Buffalo Chicken Meatballs are no exception! These crowd-pleasing nibbles are snack size making them perfect for parties or game-day noshing.
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Why you will love these meatballs
- Just 7 ingredients for a plate full of deliciousness!
- 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.
Ingredient notes
- Ground chicken keeps the classic flavor profile, but ground turkey can also be used.
- Blue cheese - I recommend using a block of blue cheese, not pre-crumbled. The blocks stay fresher and have more moisture, making it easier to form little balls of blue cheese for stuffing into the meatballs. I use Castello Danish blue cheese.
- Buffalo wing sauce - Use your favorite variety... as spicy as you wish. My go-to sauce is Frank's.
- Brown sugar - I love adding some sweetness to the buffalo sauce mixture. If you are a purist and prefer buffalo sauce straight-up spicy, you can omit the sugar.
- Scallions add mild onion flavor to the meatballs and also serve as a garnish.
- Blue cheese dressing is a must with buffalo and serves as a dipping sauce. Use your favorite variety. Ranch dressing can also be used.
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. Use a fork to mix until just combined.
- Using a tablespoon-sized 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.
- Chill the meatballs for one hour. Preheat the oven to 400℉.
- Bake the meatballs for 15 minutes. Meanwhile, add the buffalo sauce, butter, and brown sugar to a small saucepan. Heat until the sauce is hot. Pour some of the sauce into a ramekin to use for dipping.
- Use the remaining sauce to brush on the meatballs. Bake for another 5 minutes until the internal temperature reaches 165℉.
- Transfer the meatballs to a serving plate. Serve with extra sauce and blue cheese dressing.
Serving suggestions
- Game day - Serve up a double batch with toothpicks and watch these disappear before your eyes!
- Appetizer - Serve alongside some carrot and celery sticks.
- Lunch - Pile the meatballs on top of a salad or grain bowl.
- Dinner - Serve up meatball-sub style in a hoagie roll or with cilantro lime rice and creamy cucumber salad.
Expert Tips
- Don't over-mix the meatball 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 the meatballs before baking. This helps the meatballs hold their shape during baking. It also prevents the blue cheese from melting away and oozing out of the meatballs during baking. When we bite into the meatballs, we want that pocket of tangy blue cheese.
- Use an instant thermometer to ensure the meatballs reach a safe internal temperature of 165℉.
Recipe FAQs
These meatballs are baked and then glazed with buffalo sauce. There is no need to brown them before baking.
Celery and carrots with ranch or blue cheese dressing is a classic pairing. You can also serve coleslaw, potato salad, garden salad, garlic aioli 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. Make buffalo potato salad.
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.
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📖 Recipe Card
Blue Cheese Buffalo Chicken Meatballs
EQUIPMENT
Ingredients
Meatballs
- 2-2½ ounces Blue cheese
- 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
- Blue cheese dressing (for serving)
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 for one hour.
- Preheat the oven to 400℉. Bake the meatballs for 15 minutes.
- 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.
- Transfer some of the sauce into a ramekin for serving. Use the remaining sauce to brush on the meatballs. Bake them for another 5 minutes until the internal temperature reaches 165℉.
- Transfer the meatballs to a plate. Garnish with scallions and serve with buffalo sauce and blue cheese dressing for dipping.
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.
- Always use an instant-read thermometer to ensure the meatballs reach an internal temperature of 165°F.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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