Mini Buffalo Chicken Meatballs
The perfect game day snack, these Mini Buffalo Chicken Meatballs are easy to make and are served with a Greek Yogurt Blue Cheese Dip.
Servings 18 mini meatballs
Ingredients
Mini Buffalo Chicken Meatballs
- 1 pound ground chicken
- 1 carrot, shredded
- 3 scallions, thinly sliced (save some for garnish)
- 1/2 cup buffalo sauce (divided)
- 1 egg
- 1/4 cup breadcrumbs (or panko) (use gluten free if you need to make recipe gluten free)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 pinch salt and pepper
Greek Yogurt Blue Cheese Dip
- 1 cup greek yogurt, plain
- 4 oz blue cheese crumbles
- 1-2 cloves garlic, minced
- 1 lemon, juiced (about 3 tbsp)
- 1/2 tsp rice wine vinegar
- sat and pepper, to taste
Instructions
Mini Chicken Meatballs
- Line a large rimmed baking sheet with parchment paper and preheat oven to 400 degrees F.
- Tip - squeeze the shredded carrots in a dish towel or paper towel to remove some of the excess moisture. This will help ensure your meatballs aren't too wet when forming
- Combine the ground chicken, shredded carrots (see above tip), scallions (reserve a few green parts for garnish), 1/4 cup of buffalo sauce, egg, breadcrumbs, onion powder and garlic powder in a large bowl. Mix well and add a pinch of salt and pepper.
- Using a small scoop or spoon, form about 1 tbsp of the chicken mixture into a mini ball and place on lined baking sheet. Continue with remaining chicken mixture
- Place on center rack in oven and bake for about 18-20 minutes, turning halfway through
- Remove from oven when fully cooked and brush with remaining 1/4 cup buffalo sauce and garnish with remaining scallions.
Blue Cheese Dressing
- Combine the Greek yogurt, blue cheese, garlic, lemon juice, and vinegar into a small bowl and mix to combine. Taste and season with salt and pepper