MI Coop Kitchen

Buffalo Chicken Meatballs

Recipe by
Cherryland Electric Cooperative  
30 minutes
Prep: 10 minutes | Cook: 20 minutes | Servings: 2 dozen


  • 1 1/2 pound ground chicken
  • 1/2 cup panko
  • 1 egg, lightly beaten
  • 1 small carrot, finely grated
  • 1 celery stick, minced
  • 2 green onions, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup buffalo sauce (I used Franks, or use your favorite buffalo sauce)
  • 1/3 cup blue cheese or mozzarella
  • 3 tablespoons blue cheese or ranch dressing (optional for garnish)


  1. Preheat oven to 400°. Line a baking sheet with parchment paper, set aside.
  2. In a large mixing bowl, combine the ground chicken, panko and egg. Allow the panko to soak in the egg for 5 minutes. Add the carrot, celery, green onion, garlic, paprika, salt and pepper. Using your hands, mix together until just combined.
  3. Using a spoon or cookie scoop, shape into meatballs and place onto the prepared baking sheet. Place into oven and bake for 15-20 minutes until cooked through (internal temperature of 160°)
  4. Remove from the oven, place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Drizzle with ranch dressing and blue cheese, if desired.
  5. Serve immediately.

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