Make these tender and juicy Buffalo Chicken Meatballs with ground chicken, Greek yogurt, Frank's Red-Hot Sauce, cheese, and garlic in 30 minutes! No breadcrumbs, no eggs, and no salad dressings! A delicious dinner or appetizer - perfect for game day!
While my Greek chicken meatballs are served with a delicious yogurt sauce, these Buffalo Chicken Meatballs are juicy and flavorful enough to be enjoyed all on their own.
And, unlike most other meatball recipes, these are made without breadcrumbs, eggs, or dressings. In fact, this recipe is as simple and flavorful as a recipe for buffalo chicken meatballs can get. The flavor, though? There's nothing simple about it! 🤩
Jump to:
Why You'll Love This Recipe
- Easy Recipe Simply mix all of the ingredients together, form into balls, and bake.
- Simple Ingredients Ground chicken, Greek yogurt, Frank's Red-Hot Sauce, blue cheese, Monterey jack cheese, and garlic. Even the hot sauce is made with super simple ingredients.
- No Breadcrumbs, No Eggs, and No Salad Dressings This recipe uses Greek yogurt instead of dressing and you'll never know!
- Gluten-Free
- Meal Prep Meatballs re-heat nicely, so make them once and you'll have them ready for a quick dinner throughout the week.
Ingredient Notes
- Ground Chicken Excellent source of protein.
- Greek Yogurt Used in place of mayonnaise or salad dressing.
- Cheese Blue cheese and Monterey jack cheeses are used to add authentic buffalo chicken flavor. They also help the meatballs stay together.
- Frank's Red-Hot Sauce Everyone's favorite! Made with simple ingredients (no added gums, starches, or fillers).
- Garlic I definitely recommend using fresh garlic, but garlic powder can be used when you're in a pinch.
How to Make Buffalo Chicken Meatballs
Here's a summary of the steps for making this Healthy Buffalo Chicken Meatball recipe. For the complete recipe, scroll down to the recipe card.
- Add all ingredients to a medium mixing bowl.
- Mash well.
- Form into 1 to one-and-a-half tablespoon sized balls.
- Bake in the oven for 15-18 minutes. Serve and enjoy!
What to Serve with Buffalo Chicken Meatballs
- Fresh Veggies Similar to how buffalo wings are served at a restaurant, serve these meatballs with a side of raw veggies to help balance out the flavor and texture.
- Sauce or Dip This recipe is spicy enough for me, but my husband likes to dip them in hot sauce. You do you, lol.
- Sweet Potato Fries (Air Fryer) My favorite side for buffalo chicken meatballs!
Dietitian Tip
Pre-packaged foods like meatballs can have hidden ingredients, such as breadcrumbs, that you may never expect. This is where making your own meatballs really comes in handy, especially if someone in your family has food allergies or Celiac disease.
Buffalo Chicken Meatballs
Equipment
- 1 sheetpan a sheet pan with edges is a must for this recipe
- 1 meat chopper also called a food masher
Ingredients
- 1 pound ground chicken
- ¼ cup Frank's Red-Hot Sauce
- ⅓ cup Greek yogurt (plain) 2% or whole milk yogurt, not non-fat.
- ¼ cup blue cheese from a chunk of blue cheese, not pre-crumbled.
- ¼ cup Monterey Jack cheese freshly shredded from a block of cheese
- 1 clove garlic minced
Instructions
- Add all ingredients to a medium mixing bowl.1 pound ground chicken, ¼ cup Frank's Red-Hot Sauce, ⅓ cup Greek yogurt (plain), ¼ cup blue cheese, ¼ cup Monterey Jack cheese, 1 clove garlic
- Use a meat masher to mash all ingredients together
- Use a 1 tablespoon cookie scoop to portion out each meatball (no need to level it) and place on a greased or lined rimmed baking sheet. Meatballs can be spaced close together but not touching.
- Use your fingertips to form each scoop of mixture into balls.
- Bake in the oven at 400 degrees for 15-18 minutes, or until a digital meat thermometer reaches 165 degrees Fahrenheit.
Notes
- Liquid will seep out of the meatballs as they bake, so definitely use a sheet pan that has edges.
- This recipe is a spin-off of the buffalo chicken dip recipe found on the back of Frank's Red-Hot Sauce.
- Don't use pre-shredded or pre-crumbled cheeses for this recipe. The anti-caking agents used will affect the texture of the meatballs.
- Allow meatballs to cool completely before storing refrigerated in an airtight container.
Leave a Reply