Grilled Buffalo Chicken Meatballs
recipe

Grilled Buffalo Chicken Meatballs

5.0

These savory and spicy Grilled Buffalo Chicken Meatballs are versatile. Serve them as tasty bites with a cooling yogurt dipping sauce at your next party or use them in sliders and subs.

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Ingredients

For the meatballs
1 1/4
pound ground chicken
2
tablespoons carrot, cooked and 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 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

Prep: 20 Minutes, Cook: 25 Minutes
1

Mix together the chicken, carrot, celery, onion, bread crumbs, salt, paprika, brown sugar, granulated garlic, and pepper. Ball mixture, roughly into the size of ping-pong balls. Refrigerate for at least 30 minutes.

2

Mix together the yogurt, mayonnaise, seasoned salt, dill, ancho chile powder and garlic. Then refrigerate for at least 30 minutes.

3

Heat your grill to 350°F. Lightly oil a grill topper and place on the grill.

4

Add the meatballs to the topper, cooking until the bottoms are firmly set, about 5 minutes.

5

Add hot sauce, butter and Worcestershire sauce in a small pot over medium-low heat. Stir occasionally until the butter is melted and mixture combined, about 3 minutes.

6

Turn the meatballs and cook two more minutes. Repeat until the entire surface of the meatball is browned.

7

Once brown on all sides, roll the meatballs around every few minutes until they reach an internal temperature of 165°F, about 10 minutes.

8

Toss the meatballs in the Buffalo sauce and return them to the grill topper for one minute.

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.
9

Serve the meatballs with the dip or use them to make meatball sliders or sub sandwiches.

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  • Elizabeth | Apr 7, 2019

    Perfect for parties and no bones.

    This was Helpful (0)
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