Description
Juicy, spicy and tangy, these buffalo chicken meatballs are everything you love about buffalo wings, just in bite-sized portions and easier to eat! Perfect as savory appetizers for game day parties, or whenever you want a tasty snack! Or, serve over rice or in sandwiches! Totally gluten-free and dairy-free too!
Ingredients
- 1 pound ground chicken
- 1/2 cup gluten-free panko breadcrumbs
- 3/4 cup finely chopped celery
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/3 teaspoon ground black pepper
- 4 tablespoons dairy-free butter
- 5 tablespoons gluten-free buffalo sauce
Instructions
- Prepare the Sauce: In a microwave, melt the dairy-free butter and mix it with the gluten-free buffalo sauce, stirring until you get a smooth consistency. Set aside half the buffalo sauce for tossing in cooked meatballs.
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground chicken, gluten-free panko breadcrumbs, chopped celery, egg, salt, ground pepper, and half the butter-buffalo sauce.
- Mix to Get Meatball Mixture: Mix everything thoroughly until you get a homogeneous mixture.
- Preheat and Line: Preheat the oven to 360F. Line a large baking sheet with parchment paper.
- Form Meatballs: Using wet hands, shape the meatball mixture into balls approximately 1-1.5 inches in diameter. Place the meatballs on the prepared baking sheet, leave 2 inches of space between each ball.
- Bake: Bake for 25-30 minutes, until the chicken meat is cooked through.
- Toss Meatballs in Remaining Sauce: Transfer the cooked chicken meatballs to a bowl and add the remaining buffalo sauce. You can reheat the sauce if needed. Feel free to add more buffalo sauce and melted butter if desired. Mix gently to coat each meatball.
- Serve and Enjoy: Serve the gluten-free buffalo chicken meatballs with a sprinkle of chopped parsley, vegetable crudités, blue cheese dip, or any of your favorite dipping sauce.
Notes
Ground Chicken: I used ground chicken because we’re making chicken meatballs, but you could easily swap it out for ground turkey and make turkey buffalo meatballs instead!
Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.
Celery: Adding chopped celery adds a crunchy contrast in the meatballs, but make sure to chop the celery very finely.
Egg: The egg helps to bind the ingredients together, so make sure you add it in.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Buffalo Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free buffalo sauce.
Storing: To store, place the gluten-free buffalo meatballs in an airtight container and store for up to 4 days. Reheat in the microwave before serving.
Prepping Ahead: If you wish to prepare these buffalo chicken meatballs ahead of time, make sure to store the baked meatballs and the buffalo sauce separately. When ready to serve, heat up the meatballs and sauce and then toss together.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Category: Appetizers
- Method: Baking
- Cuisine: American
