Buffalo Chicken Meatballs make the best appetizer or “snacky” dinner! The meatballs are flavor-packed and filled with buffalo sauce, ranch dressing, carrots, celery, garlic, onion, and cilantro. They get a quick sear in a pan, and then get finished off in the oven, for the best tender, juicy meatball texture. They are absolutely delicious served with ranch dressing for dipping, with celery and carrot sticks too!
Prep time: 20 minutes
Cook time: 20 minutes
WHAT YOU NEED
1 lb. ground chicken
½ cup Tessemae’s Buffalo Sauce, divided
2 tbsp. Tessemae’s Classic Ranch Dressing, plus extra for serving
½ of a small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 rib celery, very finely chopped
1 medium carrot, peeled and very finely chopped
¼ cup cilantro, finely chopped, plus extra for serving
½ teaspoon salt
¼ teaspoon pepper
2 tbsp. olive oil
1-2 scallions, thinly sliced, for serving
WHAT YOU DO
- Preheat oven to 400℉ and line a baking sheet with parchment paper. In a medium bowl, combine the ground chicken, ¼ cup of the Tessemae’s Buffalo Sauce, the Tessemae’s Ranch Dressing, onion, garlic, celery, carrot, cilantro, salt, and pepper. Mix with your hands until just combined. Wet or oil your hands to make the rolling process easier, and roll into 14-16 meatballs.
- Heat a large nonstick skillet or cast iron pan over medium to medium-high heat. Add olive oil. Once hot, add the meatballs and cook for about 3 minutes per side, or until golden brown on the outside. Transfer meatballs to the prepared baking sheet and bake for 10-12 minutes or until cooked through. Once cooked, transfer meatballs to a bowl and toss in the remaining ¼ cup Tessemae’s Buffalo Sauce. Drizzle with desired amount of Tessemae’s Classic Ranch Dressing, and garnish with thinly sliced scallions and chopped cilantro. Serve with extra Tessemae’s Classic Ranch Dressing for dipping.
Note: Crumbled blue cheese makes a great addition to the final dish!