Description

These flavorful Buffalo Chicken Meatballs combine juicy ground chicken with a spicy buffalo sauce glaze and a creamy homemade ranch dressing. Served alongside a refreshing cucumber and celery leaf salad, this dish makes a perfect crowd-pleasing appetizer or main course with a zesty kick.

Ingredients

Scale

For the Meatballs

1 1/2 lb. ground chicken
1/2 cup panko breadcrumbs
1/4 cup finely diced celery
1/4 cup minced fresh chives
1 large egg
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 Tbsp. ranch dressing

For the Buffalo Sauce and Coating

4 Tbsp. salted butter
3/4 cup buffalo sauce

For the Ranch Dressing (Optional)

3/4 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh dill, minced
1 Tbsp. minced fresh chives
1 Tbsp. distilled white vinegar
1 tsp. Worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 clove garlic, finely grated

For the Cucumber Salad (Optional)

2 English cucumbers, thinly sliced
1/2 cup yellow celery leaves
1/4 cup ranch dressing
Kosher salt and black pepper, to taste

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Instructions

Preheat and Prepare: Preheat your oven to 425ºF and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix Meatball Ingredients: In a large bowl, combine the ground chicken, panko breadcrumbs, finely diced celery, minced fresh chives, egg, kosher salt, black pepper, and 2 tablespoons of ranch dressing. Mix gently to combine without overmixing, which can make the meatballs tough.
Form and Bake Meatballs: Shape the mixture into meatballs roughly 2 tablespoons each and place them evenly spaced on the prepared baking sheet. Bake for about 20 minutes until they are golden brown and fully cooked through.
Prepare Buffalo Sauce Coating: While the meatballs bake, melt the salted butter in a large nonstick skillet over medium-low heat. Stir in the buffalo sauce until fully combined and warmed through.
Coat the Meatballs: Once the meatballs are cooked, add them to the skillet with the buffalo butter sauce. Toss gently to thoroughly coat each meatball in the sauce for a delicious spicy glaze.
Make the Ranch Dressing (Optional): In a medium bowl, whisk together mayonnaise, sour cream, minced dill, minced chives, distilled white vinegar, Worcestershire sauce, kosher salt, black pepper, and grated garlic. Chill in the refrigerator for at least 15 minutes to let flavors meld, up to 1 day ahead.
Prepare Cucumber Salad (Optional): In a separate bowl, toss thinly sliced English cucumbers, yellow celery leaves, and the prepared ranch dressing. Season with kosher salt and black pepper to taste for a crisp, refreshing accompaniment.
Serve: Plate the buffalo chicken meatballs alongside the cucumber salad and extra ranch dressing if desired, perfect for dipping and balancing the heat.

Notes

Do not overmix the meatball mixture to keep them tender and juicy.
Panko breadcrumbs help give the meatballs a light and airy texture.
Use fresh herbs for the best flavor in the ranch dressing.
The buffalo sauce can be adjusted for spice level according to taste.
These meatballs can be made ahead and reheated gently in the sauce to serve.
Serve with celery sticks or carrot sticks for added crunch and to complement the buffalo flavor.

Nutrition

Serving Size: 1 serving (approx. 4-6 meatballs with sauce and salad)
Calories: 320
Sugar: 2 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 110 mg