Save These juicy chicken meatballs combine ground chicken, diced celery and onion, and spices for a flavorful base. Baked until golden, they are then coated with a vibrant buffalo sauce made from hot sauce, butter, honey, and garlic powder. Serve garnished with parsley and blue cheese crumbles alongside celery sticks for a crowd-pleasing appetizer that's easy to prepare and perfect for snacking during casual get-togethers.
The smell of hot sauce and butter melting together always takes me back to my first Super Bowl party as a newlywed. I'd promised to bring something impressive and spent three days researching appetizers that would actually get eaten. These meatballs disappeared in under seven minutes, and my brother-in-law still requests them for every gathering.
Last year I made six batches for my daughter's birthday party and learned the hard way that double-ing the recipe doesn't always work in a standard mixing bowl. The blue cheese melts into tiny pockets of tangy creaminess throughout the meatball, creating these little flavor bombs that make people pause midconversation.
Ingredients
- Ground chicken: The lean meat soaks up the buffalo sauce beautifully while staying juicy
- Breadcrumbs: The essential binder that keeps these tender without making them dense
- Finely diced celery: Adds that classic buffalo wing crunch and freshness inside every bite
- Blue cheese: Even non-blue cheese lovers usually don't mind it distributed throughout
- Hot sauce and honey: The combination that makes this sauce addictive rather than just spicy
Instructions
- Prep your station:
- Heat that oven to 400°F and line your baking sheet while you gather everything
- Mix the meatballs:
- Combine everything gently with your hands until just holding together
- Shape and bake:
- Roll into 1.5-inch balls and bake 16 to 18 minutes until golden and cooked through
- Make the sauce:
- Melt butter and whisk in hot sauce, honey, and garlic powder until smooth
- Coat and serve:
- Toss hot meatballs in sauce and garnish with parsley and extra blue cheese
Save My friend Sarah brought these to a potluck last month and watched her husband pick through the serving platter eating only the sauce-coated ones. She now makes a double batch of sauce separately just for dipping, which honestly isn't the worst idea I've ever heard.
Make Ahead Magic
You can shape the meatballs up to 24 hours ahead and keep them covered in the refrigerator. The sauce reheats perfectly in the microwave at 30 second intervals.
Serving Ideas
I've served these on toothpicks for cocktail hour, over rice for dinner, and tucked into sub rolls for an epic sandwich. The celery sticks aren't just garnish they provide that perfect cooling crunch between bites.
Party Planning Tips
A slow cooker on warm setting keeps these at the perfect temperature for hours without drying them out. The sauce continues to develop flavor as it sits, so these actually taste better after 30 minutes.
- Set out a small bowl of ranch for the blue cheese hesitant
- Keep napkins nearby because finger licking is inevitable
- Double the recipe because there are never leftovers
Save Watch people's faces when they take that first bite and realize these aren't your average appetizer meatballs.
Recipe Questions & Answers
- → Can I make these meatballs gluten-free?
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Yes, simply substitute regular breadcrumbs with gluten-free breadcrumbs to keep the texture and flavor intact.
- → How spicy are the buffalo meatballs?
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The spiciness depends on the hot sauce used. Adjust heat by choosing milder or spicier sauces or adding cayenne pepper.
- → Can I prepare the meatballs ahead of time?
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You can mix and shape the meatballs in advance, store them refrigerated, then bake fresh before serving.
- → What’s a good way to serve these meatballs?
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Serve warm with celery sticks and sprinkle with extra blue cheese or parsley for added flavor and presentation.
- → Can I use other proteins instead of chicken?
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Ground turkey or pork can be used for variations, though cooking times and flavor may slightly differ.
