Touchdown Buffalo Chicken Snack (Print Version)
Juicy chicken bites coated in spicy buffalo sauce, ideal for flavorful snacking or appetizers.
# What You Need:
→ Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup finely chopped celery
05 - 1/4 cup finely chopped green onions
06 - 2 cloves garlic, minced
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp smoked paprika
→ Buffalo Sauce
10 - 1/3 cup hot sauce
11 - 2 tbsp unsalted butter, melted
12 - 1 tsp honey
→ Serving
13 - 1/4 cup blue cheese or ranch dressing
14 - 2 tbsp chopped fresh parsley
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, celery, green onions, garlic, salt, pepper, and smoked paprika. Mix until just combined; avoid overmixing to keep meatballs tender.
03 - Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet, leaving space between each for even cooking.
04 - Bake for 18–20 minutes until meatballs are golden and cooked through, reaching an internal temperature of 165°F.
05 - While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl until smooth.
06 - Add cooked meatballs to the bowl with sauce and toss gently until evenly coated.
07 - Serve warm with blue cheese or ranch dressing and a sprinkle of fresh parsley.
# Expert Advice:
01 -
- They capture all the flavors of wings without the mess of bones and sticky fingers everywhere
- The meatballs stay incredibly moist thanks to the veggies and breadcrumbs in the mix
- You can prep everything ahead and bake them right before guests arrive
02 -
- Don't be tempted to skip lining the baking sheet—that sauce gets sticky and cleanup is miserable without parchment
- The meatballs continue cooking slightly when you toss them in the warm sauce, so pull them from the oven when they're just done
- Room temperature meatballs toss more evenly in the sauce than piping hot ones
03 -
- Wet your hands slightly before shaping the meatballs to keep the mixture from sticking to your palms
- Use a cookie scoop for perfectly uniform meatballs every single time