Game day or any day, these Buffalo BBQ Chicken Meatballs will hit the spot. They’re simply baked to perfection with browned edges and a tender center then coated in a tangy, sweet and spicy sauce.
Traditional Buffalo sauce gets a new spin with the addition of BBQ sauce, worcestershire, apple cider vinegar, honey, and a good pinch of ground celery seed. A pat of butter gives the sauce a glossy finish. The result is a rich flavor that keeps the heat with a bit of sweet.
For the meatballs, you’ll get a moist mixture from the milk-soaked panko breadcrumbs, egg, Buffalo BBQ sauce, and dollop of ranch dressing. Grated onion also keeps the meatballs tender with a pop of flavor. Minced celery brings in a layer of texture, and freshly grated parm adds a bit of natural saltiness. Form about 1 ½-inch meatballs, place on a parchment-lined extra-large sheet pan and they’re ready to go!
In just 15 minutes you’ll have pillowy meatballs with browned edges ready to bathe in that silky, sweet and spicy sauce. Serve it up with a bunch of celery sticks, ranch or blue cheese dressing, and cilantro. Enjoy!
Tender chicken meatballs baked to perfection and coated in a tangy, sweet and spicy Buffalo BBQ sauce.
- 1 cup Frank’s Buffalo Sauce
- ¾ cup BBQ sauce (I’m a fan of Stubb’s)
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon celery seed, ground in mortar and pestle
- Salt and pepper, to taste
- ¼ cup Panko breadcrumbs
- 2 tablespoons milk
- 2 lbs ground chicken
- 1 egg
- ½ cup minced celery
- ¼ cup grated onion
- ¼ cup Buffalo BBQ Sauce
- 1 tablespoon Ranch dressing
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Celery sticks
- Ranch dressing
- Sliced green onions
- Chopped chives
- Crumbled blue or gorgonzola cheese
In a medium saucepan, combine buffalo sauce, bbq sauce, honey, vinegar, butter, Worcestershire sauce, and celery seed. Bring to a low simmer over medium heat until butter melts, stirring frequently. Gently simmer 5 minutes more for flavors to meld and sauce to thicken slightly. Season with salt and pepper, to taste. Reserve ¼ cup of sauce for meatball recipe. Set remaining sauce aside.
Preheat oven to 400F. Line a large, rimmed baking sheet with parchment paper. In a small bowl, combine panko and milk. Set aside to soak.
In a large bowl, add ground chicken, egg, celery, onion, ¼ cup Buffalo BBQ sauce, ranch dressing, cumin, parsley, salt and pepper. Add soaked breadcrumbs. Mix with your hands until combined. Gently roll into 1 ½-inch meatballs and place on prepared baking sheet. You should get 24-26 meatballs. Bake meatballs for 14-15 minutes until browned, cooked through, and still tender. Transfer cooked meatballs to paper towels to drain of excess liquid then place into a large bowl. Pour enough Buffalo BBQ sauce over meatballs to thoroughly coat. Transfer to serving bowl and pass remaining sauce alongside with additional celery, ranch dressing, and suggested garnishes.