Buffalo Chicken Meatball Dinner is a fun twist on a classic appetizer, featuring Blue Cheese Dip topped mashed potatoes. Yum!
These meatballs start with chicken breast that’s pulsed lightly in a food processor. After that, it’s combined with a few simple ingredients, made into meatballs, and baked to perfection. A super simple two-ingredient buffalo sauce coats them with zingy, wake-up-your-tastebuds flavor.
Creamy, blue cheese dip is the perfect ying to balance out the tangy meatball’s yang. Packed with protein and flavor, you can’t go wrong serving Buffalo Chicken Meatballs with Blue Cheese Dip as an appetizer.
But wait, there’s more! I created a meal option for this recipe and was delighted with the result. – Buffalo Chicken Meatballs with Blue Cheese Dip topped Mashed Potatoes.
I simply topped prepared mashed potatoes with a generous dollop of blue cheese dip. Pile a few meatballs alongside and drizzle with buffalo sauce. It’s delicious! Make your own mashed potatoes, or take the easy route like I did and use microwaved mashed potatoes. In my book they are perfectly legit, easy, and quite good.
Buffalo Chicken Meatball Dinner
Chicken Breast vs. Ground Chicken
This recipe uses chicken breast vs. ground chicken, which intrigued me. While I was tempted to buy ground chicken, I decided to give this technique a try. (Keep in mind that you do need a food processor for this step.)
I liked the way the chicken retained more texture than the ground chicken I’ve purchased in tubes. It turned out to be a very easy process, and I also liked knowing my ground chicken was 100% breast meat.
You can try using ground chicken or turkey, but I will mention that these meatballs do not include any bread or cracker crumbs or eggs. I suspect that more coarsely grinding the chicken helps them hold their shape without these added ingredients. That may be a factor if you take the route of buying ground chicken.
Love Meatballs?
Give these additional recipes a try.
Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!
Buffalo Chicken Meatball Dinner (or Appetizer!)
Ingredients
Meatballs
- 18 oz boneless, skinless chicken breast fillets *see note (1 lb 2 oz.)
- 1 small onion, minced
- olive oil
- 2 cloves garlic, minced
- 4 tbsp chopped flat-leaf parsley
- kosher salt, and fresh ground black pepper, to taste
Buffalo Sauce
- 4 tbsp butter
- 1/2 cup Frank's Hot Sauce or other hot sauce
Blue Cheese Dip
- 2/3 cup mayo
- 2 tbsp. sour cream (don't use low or fat free) *see note
- 2/3 cup blue cheese, crumbled
- chopped flat leaf parsley, for garnish
Serving as Meal
- prepared mashed potatoes
Serving as Apperizer
- carrot and celery sticks
Instructions
Meatballs
- Heat oven to 350 degrees. Grease 2 baking sheets and set aside. *See note
- Cut chicken into large pieces. Place in a food processor and pulse for a few seconds. Transfer the chicken to a large mixing bowl.
- Saute onion in olive oil for about 5 minutes until softened, but not browned. Add to mixing bowl, along with garlic, salt, pepper, and parsley.
- Form 16 meatballs, Note – The mixture can be sticky, so wet your hands if necessary. Place meatballs on the baking sheets and spray or drizzle with a little olive oil. Bake for 15 minutes, turning them over once to ensure they brown evenly. Note – mine did not get very brown, but the colorful sauce solved that problem.
Buffalo Sauce
- While the meatballs are browning, melt butter in a large frying pan. Stir in hot sauce, mixing well to combine. Add baked meatballs turning them gently to coat with sauce.
Blue Cheese Dip
- Mix together mayo, sour cream, and blue cheese, until combined. Spoon into serving bowl and top with a sprinkle of chopped parsley.
Serving as Meal
- Top individual servings of mashed potatoes with a dollop of blue cheese dip. Serve with the meatballs, drizzled with buffalo sauce.
Serving as Appetizer
- Arrange meatballs on a serving platter, along with celery, and carrot sticks, blue cheese dip, and reserved buffalo sauce.
Notes
- You can try using ground chicken or turkey with this recipe, but I have not tried that option. It should work fine, but the mixture may be more soft/sticky. Use wet hands when forming the meatballs if necessary
- I used a single baking sheet vs two, but suspect they may brown more consistently if spread out between two sheets. Your choice.
- I discovered, low or fat-free sour cream can cause the dip to become watery, so splurge and use full-fat sour cream.
This is my favorite meal, mashed potatoes and meatballs, thebest.
It’s a great comfort food meal and easy to make, always a bonus.