Spicy Buffalo Chicken Meatballs

By • January 28, 2014 0 Comments

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Author Notes: Tender buffalo chicken meatballs served with creamy buttermilk-blue cheese dipping sauce. Riley Wofford


Serves 8 to 10


  • 2 pounds ground dark meat chicken
  • 2 large eggs, beaten
  • 1 2/3 cups plain bread crumbs
  • 1 stick unsalted butter, melted
  • 1 cup minced celery
  • 4 tablespoons Sriracha sauce
  • 2 teaspoons kosher salt
  • 2 tablespoons vegetable oil
  1. Preheat the oven to 400F. Combine the chicken, eggs, bread crumbs, melted butter, celery, Sriracha sauce, and salt in a large bowl. Form the mixture into 1-inch meatballs.
  2. Heat the vegetable oil in a large oven-proof skillet over medium-high heat. Working in batches, cook the meatballs for 5 to 6 minutes, turning a few times while cooking, until browned on all sides. Transfer the pan to the oven and cook for 10 to 15 minutes, until the meatballs are completely cooked through.


  • 4 ounces blue cheese, crumbled
  • 3/4 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  1. Combine the blue cheese, sour cream, buttermilk, and lemon juice in the bowl of a food processor and blend until well combined. Season with salt and pepper, to taste. Serve alongside the meatballs for dipping.

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