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Buffalo Chicken Meatballs

Serves 12-15

Cook Time: 10-15 minutes

Buffalo Chicken Meatballs make a fantastic appetizer. Buffalo chicken wings that have been deep fried and slathered in sauce have been a popular bar food for years. The heat from the cayenne pepper sauce buffered with melted butter is the perfect eat-as much-as-you-can appetizer for snacking. This recipe for Buffalo Chicken Meatballs is a fusion of the Buffalo Wing appetizer and Italian Meatballs. The addition of herbs and spices into this dish makes for an amazing treat you’ll want to make again and again.


  • 1¾ pounds chicken thighs (boneless & skinless)
  • 2 cups Italian bread crumbs
  • 1 medium onion, diced
  • 1 egg
  • 2 tbsp. minced garlic
  • 1½ cups parmesan cheese
  • 1 tbsp. Italian seasoning
  • 3/4 cup hot sauce
  • 1/2 cup butter
  • blue cheese salad dressing


Place chicken and egg in food processor and chop.

Combine with bread crumbs, onion, garlic, parmesan cheese and Italian seasoning.

Form into golf ball size meatballs (approx. 12-15 meatballs). Place three meatballs together on a skewer.

Place on 375⁰F grill over indirect heat, turning every 4-5 minutes. Cook until they are firm to the touch and reach an internal temperature of 165⁰F.

Heat hot sauce and butter in saucepan until melted and fully combined to make Buffalo Sauce. Baste meatballs with Buffalo Sauce.

Serve with blue cheese dressing.

Recipe from Damon Holter, of Croix Valley Foods.

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