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I created these Buffalo Chicken Meatballs when I got fed up with messy hands during game nights. Now, they're my favorite go-to for parties and quick meals. You enjoy all that spicy buffalo flavor in perfect little bites. They’re incredibly juicy and deliver that fiery kick everyone loves.
What Sets These Apart
The secret is mixing ground chicken with turkey to keep things juicy. I toss in some diced veggies and just a bit of breadcrumbs, then coat it all in that rich, buttery buffalo sauce. It’s way easier than dealing with wings, but they satisfy that craving all the same.
Ingredients You'll Need
- Meat Mix: A blend of 85/15 ground chicken and 85/20 ground turkey gives the perfect juicy bite.
- Aromatics: Small diced onion, celery, and fresh garlic cloves.
- Binders: Panko breadcrumbs soaked in milk for extra softness.
- Seasonings: Frank's RedHot sauce, salt, pepper, and fresh chopped parsley.
- For the Sauce: Melted butter combined with more Frank's RedHot.
- For Serving: Blue cheese dressing, blue cheese crumbles, and celery sticks.
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Let's Create Some Deliciousness
- Prep the Ingredients
- Chop your aromatics finely, then cook until soft. Let them cool while you prep the rest.
- Mix It Up
- Soak breadcrumbs in milk and hot sauce, then stir in eggs, spices, and your cooled veggie mix.
- Shape the Meatballs
- Gently combine the meats with your breadcrumb mixture, but don’t overwork it! Scoop and shape them into balls.
- Bake and Coat
- Place on a foil-covered tray and bake until they’re cooked through, then carefully mix with the warm buffalo sauce.
My Secret Tips
You wanna know how I keep these meatballs extra soft? I use just my fingertips when I mix, not my whole hands. Your palms get too warm and can melt the fats, leading to dense meatballs. When you’re adding the sauce, do it in small portions and be gentle since they can break apart easily when hot.
Make It Yours
There are so many options with these delicious meatballs. We snack on them, but they’re also great in sub rolls. Sometimes, I chop them for pizza or toss them on rice for dinner. The basic recipe is a winner no matter how you enjoy them.
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Keep Them Fresh
You can keep these treats in the fridge for about three days or freeze them for up to three months. Just wait to add the sauce until you’re ready to dig in. My trick is to freeze them on a flat tray first, then pack them in bags so they don’t stick together.
Perfect Pairings
Always pair these with classic sides like creamy blue cheese dip and fresh celery sticks. I like to sprinkle extra blue cheese on top for those who enjoy that tangy flavor. And honestly, a chilled beer goes perfectly with these.
Why You'll Adore These
These meatballs bring all the buffalo wing flavor without the messy fingers. They’re perfect for game days, meal prepping, or when you just want something delicious. And guests always rave about them. I’ve never had any left when I take them to gatherings!
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Frequently Asked Questions
- → Why mix turkey and chicken together?
- Blending the meats balances flavor and texture perfectly while keeping things juicy and tasty.
- → Why chop veggies super tiny?
- Smaller pieces blend evenly into the mix, adding flavor and keeping the meatballs moist.
- → Why are tongs better for serving?
- Tongs handle delicate, warm meatballs without squishing them and let any extra grease drip away.
- → Can I make them ahead of time?
- Totally! Whip up and cook the meatballs earlier, but wait to toss in the buffalo sauce till serving.