Buffalo Chicken Meatballs
Spicy and flavorful Buffalo Chicken Meatballs are a perfect appetizer. Easy to make, freeze, and reheat for any occasion!
Ingredients
- 2 pounds ground chicken
- 1 cup plain panko breading
- 2 large eggs, beaten
- ½ cup mild cheddar cheese, shredded
- 3 tablespoons dry ranch seasoning
- ½ cup buffalo sauce, divided
- 1 teaspoon garlic powder
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- parsley, chopped, for garnish
Instructions
- To a large bowl, add ground chicken, panko, beaten eggs, shredded cheese, ranch seasoning, ¼ cup buffalo sauce, and garlic powder. Mix together until just combined, being careful not to overwork the ingredients.
- Working one at a time, form a heaping tablespoon of the mixture into a ball. Place onto a lined baking sheet. Repeat with the remaining meatballs.
- To a large nonstick skillet over medium heat, add oil and butter. Once hot, place the meatballs to the skillet in a single layer. You will need to work in batches, you do not want to overcrowd the pan. Cook until the outsides are nicely browned and a meat thermometer reads an internal temperature of 165°F. Place cooked meatballs on a plate and tent to keep warm, repeat with the remaining meatballs.
- Remove the pan from heat.
- Add all of the meatballs back to the pan, and pour in the remaining buffalo sauce, tossing gently to coat.
- Place over medium heat, just until heated through (1-2 minutes).
- Serve garnished with parsley.