You’ve probably seeing this finger food many times before, but I came across this recipe idea for the first time EVER and I had to give it a try right away. How come I have never thought of this before? Although I love the taste of Buffalo Wings I’m not a fan of the “wing” part. These chicken balls are the perfect twist to an American classic. They are so easy to make and eat–no fry (haha), no bones, no skin, no mess!!!!
Now, there are lots of recipes out there for Buffalo Chicken Meatballs, but I came up with this one inspired by Skinny Taste recipe.
- 1 pound ground chicken (I used white meat)
- 1 large egg (beaten)
- 1 celery stalk minced (about 1/3 cup)
- 1/3 cup minced carrots
- 3/4 cup bread crumbs (or Panko)
- 2 tablespoons minced onions (or green onions)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon wings sauce of your choice
Preheat oven to 400 degrees. Coat a large baking sheet with olive oil and set aside.
On a large mixing bowl, beat the egg lightly adding the hot sauce. Add all the ingredients living the chicken and breadcrumbs for last. Using your hands, mix until combined. Roll chicken mixture into firm, 2 or 3-inch round balls (get your hands lightly wet if the mix is sticking to it) and place on baking sheet. Bake until cooked through, about 20 minutes.
Place the chicken balls in a bowl, add approximately 1/3 of buffalo sauce and toss to combine. Arrange the chicken balls in a plate and drizzle ranch or blue cheese dressing to finish. Serve with celery, carrot sticks and a side of dressing.