recipe
Grilled Buffalo Chicken Meatballs
5.0

These savory spicy grilled buffalo chicken meatballs are versatile - serve them as tasty meatballs with a cooling yogurt dipping sauce or use them in sliders and subs.

Ingredients
For the meatballs
1 1/4
pound ground chicken
2
tablespoons cooked carrot, finely chopped
2
tablespoons celery, finely chopped
1
green onion, finely chopped
1/4
cup dry bread crumbs
1/2
teaspoon kosher salt
1/2
teaspoon smoked paprika
1/2
teaspoon brown sugar
1/2
teaspoon granulated garlic
1/4
teaspoon ground black pepper
For the ranch dip
1/4
cup non-fat Greek yogurt
1/4
cup mayonnaise
1
tablespoon buttermilk
1/2
teaspoon seasoned salt
1/4
teaspoon dill
1/4
teaspoon ancho chile powder
1/4
teaspoon granulated garlic
For the buffalo sauce
1/4
cup hot sauce
1/4
cup butter
1/4
teaspoon Worcestershire
Directions
20 Minutes for Prep, 25 Minutes for cook.
1
Mix together the chicken, carrot, celery, onion, bread crumbs, salt, paprika, brown sugar, granulated garlic, and pepper. Form into meatballs the size of ping-pong balls. Refrigerate for at least 30 minutes.
2
Make the ranch dip. Mix together the yogurt, mayonnaise, seasoned salt, dill, ancho chile powder and garlic. Refrigerate for at least 30 minutes.
3
Preheat your grill to 350 degrees. Lightly oil a vegetable grill topper like the Char-Broil® Porcelain Grill Wok and preheat it as well.
4
Place the meatballs on the topper and cook until the bottoms are firmly set, about five minutes.
5
Meanwhile place the hot sauce, butter and Worcestershire sauce in a small pot and place over medium-low heat on the grill side burner. Stir occasionally until the butter is melted and combined into the sauce, about three minutes.
6
Turn the meatballs to a raw side and cook two more minutes. Repeat until the entire surface of the meatballs is browned.
7
Now the meatballs are firm enough to just roll them around every few minutes until they finish cooking, about another 10 minutes to reach an internal temperature of 165 degrees.
8
Toss the meatballs in the Buffalo sauce and return them to the grill topper just for one minute to glaze the meatballs. Serve the meatballs with the ranch dip or use them to make meatball sliders or sub sandwiches.
Hot Tip: If making a sub, fill your sub roll with thin provolone cheese slices and top with meat balls, ranch and some blue cheese crumbles. Put it back on the grill over medium-high heat, just long enough for the cheese to melt.
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