Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Prep time: 20 min • Cook time: 25 min • Yield: 36 cocktail meatballs


For the meatballs:

  • 1 pound ground white meat chicken
  • 3 tablespoons onion, finely diced
  • 3 tablespoons celery, finely diced
  • 3 tablespoons parsley, finely chopped
  • 1 clove garlic, minced
  • 1 large egg
  • 1 tablespoon coconut flour
  • 1 tablespoon hot sauce
  • ¼ cup crumbled bleu cheese (optional)
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1/8 teaspoon black pepper
For the sauce:
  • 6 tablespoons pasture-raised butter or ghee
  • 3 tablespoons hot sauce
  • 1 tablespoon fresh lime juice
  1. Preheat oven to 375º F.
  2. Combine all ingredients for meatballs in a large bowl and mix well. Roll the mixture into 1-inch balls and place on a parchment-lined sheet pan. Bake for about 25 minutes until lightly browned and fully cooked.
  3. While the meatballs are cooking, make the sauce. Combine all sauce ingredients in a small saucepan over medium-low heat and bring to a simmer. Gently simmer for about 5 minutes, whisking occasionally. The sauce should slightly thicken.
  4. Transfer the cooked sauce to a large bowl. Add the cooked meatballs and toss to coat. Serve warm with toothpicks or hors d’oeuvre picks. Optionally, serve any extra sauce with the meatballs.

Notes: If you are not eating dairy products, eliminate the bleu cheese. The meatballs are equally good without it.

Looking for a refreshing drink to pair with these meatballs? Check out my drinks here!

Dr. Kellyann Drinks