Buffalo Chicken
Meatballs
Juicy ground chicken meatballs packed with finely diced vegetables, Parmesan, and fresh herbs — baked until golden then tossed in warm buffalo sauce. Serve with celery sticks and a creamy dipping sauce for the ultimate high-protein game day snack or weeknight dinner that nobody will believe is on plan.
- Meatballs
- 1 lb ground chicken
- ½ cup red onion, finely diced
- 4 cloves garlic, minced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1 large egg
- ¼ cup Parmesan cheese, grated
- 1 tbsp fresh parsley, minced
- 1 tsp dried dill
- ½ tsp salt
- ½ tsp black pepper
- Buffalo Sauce
- ½ cup buffalo sauce of choice
- For Serving
- — celery sticks
- — plain Greek yogurt or blue cheese dressing (for dipping)
- — sliced green onions (optional garnish)
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1
Preheat & prep the pan
Preheat oven to 400°F. Line a baking sheet with foil and place a wire cooling rack on top. The rack allows air to circulate underneath the meatballs so they cook evenly on all sides without sitting in their own liquid.
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2
Process the vegetables
Place the red onion, garlic, carrot, and celery in a food processor and pulse until very finely diced and combined. This step is key — finely processed vegetables blend seamlessly into the meatball mixture, keeping the texture smooth and ensuring the meatballs hold together well.
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3
Mix the meatballs
In a large bowl, combine the ground chicken, processed vegetables, egg, Parmesan, parsley, dill, salt, and pepper. Mix with your hands until everything is just combined — don't overwork the mixture or the meatballs will be tough.
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4
Form & bake
Roll the mixture into 1-oz meatballs — about the size of a golf ball — and place on the wire rack. Bake at 400°F for 25–30 minutes until cooked through and lightly golden, with an internal temperature of 165°F.
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5
Toss in buffalo sauce
Warm the buffalo sauce in a small saucepan over low heat for 2–3 minutes. Transfer the cooked meatballs to a large bowl, pour the warm sauce over the top, and toss gently until every meatball is evenly coated.
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6
Serve
Arrange on a plate and garnish with sliced green onions if desired. Serve immediately with celery sticks and a side of plain Greek yogurt or blue cheese dressing for dipping.
- The dill is not a mistake: It sounds like an unexpected addition but dried dill pairs surprisingly well with buffalo sauce — it adds a subtle herby note that makes these taste more complex than a standard meatball. Don't skip it!
- Food processor is worth it: Finely processed vegetables blend invisibly into the ground chicken, adding moisture and flavor without any chunky texture. It also helps the meatballs hold together during baking.
- Wire rack = better meatballs: Elevating the meatballs on a rack lets hot air circulate underneath so they cook evenly and don't steam in their own liquid on the baking sheet.
- Greek yogurt dipping sauce: Mix plain Greek yogurt with a pinch of garlic powder, a squeeze of lemon, and salt for a quick high-protein blue cheese-style dip.
- Meal prep: These reheat beautifully — store cooked and sauced meatballs in the fridge for up to 4 days and reheat in the microwave or in a skillet with a splash of extra buffalo sauce.