Buffalo Chicken Meatballs

These chicken meatballs are perfect when you need something quick and hearty to take tailgating!  They make a great appetizer for most social gatherings.  To make it more convenient, I suggest that you make and bake the day before, and then pop them in a crock pot to warm for 1-2 hours before and during your fun!


  • oil spray

  • 1 1/4 lb ground chicken

  • 1/4 cup panko crumbs

  • 1 large egg

  • 2 scallions, chopped

  • 1/3 cup finely minced celery

  • 1/3 cup finely minced carrot

  • 1 clove crushed garlic

  • kosher salt and freshly ground black pepper, to taste

  • 1/3 cup Franks Hot sauce

  • 1/4 cup skinny blue cheese dressing (optional) OR Bolthouse Farms Greek yogurt based blue Cheese dressing

  • finely chopped celery leaf for garnish (optional)


  1. Preheat the oven to 400°F.

  2. Lightly spray a non-stick baking sheet with oil.

  3. In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste.

  4. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.

  5. Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.

  6. Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.

  7. Serve immediately, drizzled with blue cheese dressing, if desired.


Yield: 26 meatballs, Serving Size: 1 meatball

  • Amount Per Serving:

  • Freestyle Points: 1

  • Points +: 1

  • Calories: 37 calories

  • Total Fat: 2g

  • Saturated Fat: g

  • Cholesterol: 26mg

  • Sodium: 135mg

  • Carbohydrates: 1g

  • Fiber: 0g

  • Sugar: 0g

  • Protein: 4g

Source: Skinnytaste . All images and text ©Gina Homolka for Skinnytaste


Farrah Wigand@realforyou