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I whipped up these Buffalo Chicken Meatballs when I got tired of sticky fingers during game nights. They've become my go-to for parties and quick dinners. You get all that spicy buffalo goodness in neat little bites. They're super juicy and pack that fiery punch everyone craves.
What Makes These Stand Out
The key trick is blending ground chicken with turkey for extra juiciness. I mix in some chopped veggies and just a handful of breadcrumbs, then coat everything in that rich, buttery buffalo sauce. Way less fuss than wings but they hit the same spot in your soul.
What You'll Need
- Ground Meat: A combo of 85/15 ground chicken with 85/20 ground turkey gives you that ideal juicy bite.
- Aromatics: Tiny chopped onion, celery, and fresh garlic cloves.
- Binders: Milk-soaked panko breadcrumbs for softness.
- Seasonings: Frank's RedHot sauce, salt, pepper, chopped fresh parsley.
- For the Sauce: Butter melted with more Frank's RedHot.
- For Serving: Blue cheese dressing, blue cheese crumbles, celery sticks.
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Let's Make Some Magic
- Prep the Base
- Blitz your aromatics until tiny, then cook them until soft. Cool them down while getting everything else ready.
- Make the Mix
- Let breadcrumbs soak up milk and hot sauce, then add eggs, spices, and your cooled veggie mix.
- Form the Meatballs
- Lightly blend meats with your breadcrumb stuff but don't squeeze too hard! Scoop and shape into balls.
- Bake and Sauce
- Cook on a foil-covered tray until done, then carefully toss with warm buffalo sauce.
My Pro Tips
Want to know how I keep these babies super soft? I only use my fingertips when mixing, never my whole hands. Your palms get too warm and melt the fats, making tough meatballs. And when you're adding sauce, do small batches and be super gentle since they can fall apart when hot.
Make It Your Own
You can do so much with these tasty balls. We eat them as snacks but they're fantastic stuffed in sub rolls too. I sometimes chop them up for pizza or throw them on rice for dinner. The basic recipe won't let you down no matter how you serve them up.
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Keep Them Fresh
You can store these gems in your fridge for about three days or stick them in the freezer for up to three months. Just hold off on the sauce until you're ready to eat them. My trick is freezing them on a flat tray first then tossing them in bags so they don't turn into one big clump.
Perfect Partners
Always serve with the classic sides some creamy blue cheese dip and fresh celery sticks are absolutely needed. I usually sprinkle extra blue cheese chunks on top for folks who love that sharp flavor kick. And honestly a cold beer pairs perfectly with these.
Why You'll Love These
These meatballs deliver all that buffalo wing taste without sticky fingers. They're awesome for watching sports, prepping meals ahead, or when you just want something tasty. And guests always go crazy for them I've never had any left when I bring them to parties!
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Common Questions
- → What's the point of mixing two meats?
- The turkey and chicken blend gives you just the right amount of fat and a nice bite while keeping all the good flavor.
- → Why chop the veggies so small?
- Tiny veggie bits spread the taste throughout and keep everything juicy without making the texture weird.
- → How come tongs work better than a spatula?
- Fresh-cooked meatballs break easily when they're hot, and tongs let extra grease drip away while keeping them intact.
- → Can I fix these up beforehand?
- You bet - roll and cook the balls early, but wait to add the sauce until you're ready to eat for the best texture.