I initially made these Buffalo Chicken Meatballs as a little finger food hors d’oeuvres for the hubby and I while we watched the Ravens playoff game. Side note: terrible game, but as a Jets fan I can’t really talk much about bad games. Anyway, while I was making these, the kids were asking what they were and I told them they wouldn’t be ready for them to try but they could try them the next night for dinner. Keep in mind, these meatballs have Franks Hot Sauce in them and on them, so I was sure they were going to be too spicy.
So the next night, I reheated a few meatballs and gave them to the kids and they were OBSESSED! They have been asking for them non-stop since. I was shocked but happy! So last night I obliged and made a batch for them to enjoy over the next few nights (bonus – easy dinner plan for the kids each night!)
Preheat your oven to 400 degrees. Start with 1 pound of ground all white meat chicken. For anyone following weight watchers (as I do on and off), this is a great low point dish. 3 meatballs for 1 point! Score!
Next, add in the egg, breadcrumbs, parmesan cheese, garlic and Frank’s Hot Sauce. Mix with your hand gently until combined.
Next combine all the spice isn a separate bowl – onion powder, dried parsley, garlic powder, dried dill, paprika, salt and pepper. I like to mix the spices in a separate bowl before adding them to the meat mixture so that they get evenly incorporated throughout. Mix the spices and then add to the meat. Mix gently with your hand until thoroughly combined.
Line a baking sheet with foil and spray with non-stick spray. Using a tablespoon, scoop out ping pong ball sized scoops, form into balls and place on the sheet. Bake for 15 minutes, turning half way through.
After they are baked, place the meatballs in a bowl and toss in more Frank’s Hot Sauce. If serving as an adult hors d’oeuvres, you can sprinkle with blue cheese or scallions and serve alongside some ranch or blue cheese dipping sauce. For the kids I just cut them up and put them on a plate with pasta and carrots on the side – dinner done!
Buffalo Chicken Meatballs
Ingredients
- 1 lb ground white meat chicken
- 1 egg
- 1/2 cup seasoned bread crumbs
- 1 garlic clove minced
- 3 tbsp Frank's Red Hot plus more for coating
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/4 tsp dried dill
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- ranch or blue cheese optional for serving
Instructions
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Preheat oven to 400.
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In a large bowl, combine the chicken, egg, bread crumbs, parmesan cheese, garlic and Frank's Hot Sauce. Using your hands, mix gently until combined.
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In a separate bowl, combine onion powder, dried parsley, garlic powder, dried dill, paprika, salt and pepper. Stir together until mixed.
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Add the spices into the meat mixture and combine with your hands until evenly distributed.
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Line and spray a baking sheet. Using a tablespoon, scoops the meat and form into balls. Pace the meatballs onto the baking sheet.
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Bake for 15 minutes, turning half way through.
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Place cooked meatballs in a large bowl and toss with additional Franks Hot Sauce to coat.
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Serve immediately with ranch or blue cheese dressing on the side.
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