Buffalo Chicken Meatballs

Buffalo Chicken Meatballs made with ground chicken, Greek yogurt, Frank's Red-Hot Sauce, cheese, and garlic in less than 30 minutes! Serve with carrots and celery, on top of a salad, with rice, pasta, or sweet potato fries!

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 133kcal

Author Kristi

Equipment

1 cookie scoop
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.

*Nutrition facts are estimated using a database this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Nutrition