Buffalo Chicken Meatballs

Knowing my love for hot sauce and trying new things, my friend Caitlin sent me this recipe. I decided to give it a whirl today, making a few tweaks.



  • 1 package ground chicken
  • 1/2 cup Frank’s red hot
  • 1 egg
  • 1/3 cup celery, finely minced
  • 1 clove garlic
  • 1/4 cup Eziekiel bread crumbs
  • salt and pepper to taste
  • cooking spray


  • Mix all ingredients in a large bowl. Refrigerate for 1 hour.
  • Preheat the oven to 400* and line a baking sheet with foil. Spray with cooking spray, then set aside.
  • Roll the mixture into 28-30 meatballs (about 1/8 cup each).
  • Place meatballs unto baking sheet and bake until golden, for about 15-18 minutes.
  • Remove meatballs from oven and place in a bowl.  Add more hot sauce if desired, and gently toss to combine. Serve immediately or reheat when ready to serve.  Serve with skinny ranch dressing for dipping, on the side. Or, add the meatballs to a serving plate. Drizzle each with 1 teaspoon ranch dressing.

Skinny Ranch Dressing:

  • 3/4 cup plain Greek yogurt
  • 1-2 tsp dill weed
  • 1 clove garlic
  • salt and pepper
  • 6 Tbsp olive oil
  • 2 Tbsp Parmesan

Combine all ingredients and place in refrigerator to cool.




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