Buffalo Chicken Meatballs
Buffalo Chicken Meatballs
Here’s a delicious recipe for buffalo chicken meatballs! Learn how to make these flavorful, tender meatballs infused with tangy buffalo sauce. Perfect for appetizers, party snacks, or a main dish, our easy-to-follow instructions ensure a mouthwatering result every time. Spice up your meal with the irresistible combination of buffalo sauce and savory chicken in each bite!
Ingredients
Equipment
Method
Meatball Instructions
- Preheat your oven to 375 degrees. Line 2 sheet pans with parchment paper or grease with olive oil.
- In a large mixing bowl, add your breadcrumbs and milk. Let this sit for 5 minutes. Now, add the rest of your ingredients. Combine it all together. I use a 1 ½ T ice cream scoop to create my meatballs. Just scoop them onto your prepared sheet pans.
- Bake in the oven for 30 minutes, turning halfway through the cooking time.
- Note: I put both sheet pans in at the same time. I put one on the middle rack and the other on the bottom rack. I switched positions halfway through the cooking time.
- Once they come out of the oven, toss them in the buffalo sauce and enjoy! I serve with my homemade ranch dressing. Recipe below.
Buffalo Sauce Instructions
- Put all the ingredients in a small sauce pan over medium heat. Bring to a simmer and then you’re done. This is such a quick and delicious recipe.
Ranch Dressing Instructions
- In a large mixing bowl, add your mayo and sour cream. Finely chop your parsley, cilantro, basil, chives and then add to the bowl. Now, add your minced garlic, vinegar, dill, salt, and black pepper. Whisk this all together. Add a little buttermilk at a time until you’ve reached your desired consistency. This is so good! Enjoy!
- Note: This will last in your refrigerator up to a week. If it thickens a bit in your refrigerator, thin it out with a little more buttermilk.
Video
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Let us know how it was!Why these meatballs are tender and flavorful
A few ingredient choices explain the texture and flavor you get:
- Panko soaked in milk: Letting panko absorb milk before mixing keeps the interior moist without making the mixture greasy. The hydrated crumbs hold moisture as the meatballs bake, contributing to tenderness.
- Egg and grated pecorino Romano: The beaten egg binds the mixture so the meatballs hold their shape, while the cheese adds savory, salty umami that boosts flavor.
- Fresh herbs and garlic: Chopped parsley, cilantro and minced garlic add brightness and aroma that balance the richness of the chicken and cheese.
- Tossing baked meatballs in buffalo sauce: Coating the meatballs after baking gives them a saucy finish while preserving some exterior texture, creating a contrast with the creamy ranch dressing served alongside.
Watch Dr. J Make Buffalo Chicken Meatballs
Watch Dr. J make Buffalo Chicken Meatballs and see how it comes together.
