Buffalo Chicken Meatballs

Buffalo Chicken Meatballs! With herbs, veggies, & a little spicy cayenne.  Heat is balanced perfectly by the cool, yogurt Blue Cheese Sauce. Healthy & delish!

Course Entree
Cuisine American
Keyword Chicken, Meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 21 meatballs
Calories 111 kcal
Author Holly Sander


For The Meatballs & Buffalo Sauce:

  • 3/4 cup almond meal, or bread crumbs
  • 1/3 cup finely chopped celery, plus another one-third cup for garnish (about 3 stalks)
  • 1/2 small onion, finely chopped
  • 1 large egg
  • 4 medium size garlic cloves, minced
  • 2 green onions, finely chopped
  • 1 pound lean ground chicken
  • 3 tablespoons finely chopped parsley
  • 1/2 teaspoon ground Cayenne pepper
  • 1 teaspoon Salt and pepper
  • 1/3 cup Frank's Red Hot Sauce (or Tabasco Sauce for a spicier flavor)
  • 3 tablespoons butter
  • 2 teaspoons raw or regular white sugar (start with 1 teaspoon, taste and add more if desired)

For The Blue Cheese Sauce:

  • 1/4 cup fat free plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 ounces blue cheese, crumbled (melt one ounce in microwave)
  • 1/3 cup fat free buttermilk
  • Juice of ¼ lemon or to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely sliced green onion
  • 2 tablespoons finely chopped celery


For The Meatballs & Buffalo Sauce:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  3. In a large bowl, combine ground chicken, almond meal, egg, garlic, onions, green onions, parsley, salt, pepper, and cayenne. With a wooden spoon or clean hands, stir until well combined.

  4. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 21 meatballs.
  5. Place meatballs onto prepared baking sheet and bake for 20 minutes, or until a meat thermometer inserted in the center of the meatball reads 165 degrees.
  6. To make the Buffalo Sauce, add butter and sugar to a large pot over medium heat, and stir in Tabasco sauce. Allow the sauce to incorporate for 1-2 minutes, then turn off heat.
  7. Add the cooked meatballs to the pot, and gently coat them in the sauce. As the sauce cools, it will form a nice coating that sticks to the meatballs.
  8. Serve immediately, drizzled with blue cheese sauce, if desired

For The Blue Cheese Sauce:

  1. Combine the first seven ingredients in a small bowl.
  2. Smash some of the blue cheese crumbles with the back of a spoon and stir to incorporate. Add parsley and celery.

Recipe Notes

Use the time while the meatballs are cooking in the oven to prepare the Blue Cheese Sauce and the Buffalo Sauce.