Description
These baked buffalo chicken meatballs are a weeknight lifesaver, offering the taste of takeout wings without the mess or guilt. Moist from Greek yogurt and baked to perfection, they are high-protein, low-carb, and ready in under 30 minutes.
Ingredients
Scale
- 1 pound ground chicken
- ¼ cup full-fat plain Greek yogurt
- ½ medium onion, grated and excess liquid squeezed out
- ½ cup panko breadcrumbs (or gluten-free alternative)
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ cup Frank’s RedHot sauce
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- ¼ cup blue cheese crumbles (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. If using a wire rack, place it on the sheet.
- Grate the onion and squeeze out excess liquid with your hands to prevent soggy meatballs.
- In a medium bowl, combine ground chicken, squeezed onion, Greek yogurt, breadcrumbs, minced garlic, Worcestershire sauce, salt, pepper, and paprika. Mix gently until just combined; do not overmix.
- Roll the mixture into 1.5-inch balls (yields 20-24 meatballs). Place on the baking sheet with space between them.
- Bake for 15-18 minutes until golden brown and internal temperature reaches 165°F (74°C). Flip halfway if not using a rack.
- While meatballs bake, melt butter in a small saucepan over low heat. Whisk in Frank’s RedHot, garlic powder, and apple cider vinegar. Keep warm.
- Transfer baked meatballs to a large bowl. Pour warm buffalo sauce over them and toss gently to coat.
- Serve immediately with celery sticks and blue cheese dressing, or return to oven for 2-3 minutes to caramelize sauce.
Notes
Squeeze excess liquid from the grated onion to ensure meatballs stay moist and don’t become soggy. Do not overmix the meat mixture as this can make the chicken tough. Use a meat thermometer to ensure chicken reaches 165°F. For a turkey version, add an extra tablespoon of Greek yogurt or olive oil to compensate for lower fat content.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 85
- Sugar: 1
- Sodium: 220
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 2
- Protein: 8
Keywords: buffalo chicken meatballs, baked meatballs, healthy dinner, low carb recipes, high protein, game day food, weeknight dinner, gluten-free option