Buffalo Chicken Meatballs

5 from 4 votes

Buffalo Chicken Meatballs

The answer to your perfect party appetizer dreams has come true. These Buffalo Chicken Meatballs are a real crowd pleaser, and are infinitely better than those frozen meatballs you can find at the grocery store. They're gluten-free from a special ingredient (hint:a way better alternative to bread crumbs) and they're so good, you'll want to eat the whole tray.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 357kcal

Author Nicole Modic

Ingredients

1 ½ Pounds Ground Chicken both white and dark meat
½ Cup Tortilla Chips very finely crushed, or pulsed in a food processor
1 Egg beaten
1 Carrot finely grated
1 Celery Stalk finely grated
3 Green Onions finely minced
4 Garlic Cloves mashed
½ Teaspoon Paprika
¾ Teaspoon Sea Salt
½ Teaspoon Black Pepper
½ Cup Buffalo Sauce
¾ Cup Ranch Dressing

Instructions

Preheat the oven to 400 F.
Line a baking sheet with parchment paper or spray it well with cooking spray so that the meatballs don’t stick.
In a large bowl, mix the chicken, crushed tortilla chips, egg, 1/4 cup of the buffalo sauce, carrot, celery, green onions, paprika, salt, and pepper. I recommend using your hands to really mix everything together well.
Use a spoon or small cookie scoop to form meatballs and line them up on the baking sheet.
Bake for 18-20 minutes, or until the chicken is cooked through.
Once cooked, transfer meatballs to a bowl and toss them with remaining 1/4 cup buffalo sauce.
Sprinkle with extra green onion. Add toothpicks and serve with ranch dressing on the side!

Nutrition