Grilled Buffalo Chicken Meatballs

Grilled Buffalo Chicken Meatballs

20 mins
25 mins

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.


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


Step 1 Of 9
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.
Mix together the yogurt, mayonnaise, seasoned salt, dill, ancho chile powder and garlic. Then refrigerate for at least 30 minutes.
Heat your grill to 350°F. Lightly oil a grill topper and place on the grill.
Add the meatballs to the topper, cooking until the bottoms are firmly set, about 5 minutes.
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.
Turn the meatballs and cook two more minutes. Repeat until the entire surface of the meatball is browned.
Once brown on all sides, roll the meatballs around every few minutes until they reach an internal temperature of 165°F, about 10 minutes.
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.
Serve the meatballs with the dip or use them to make meatball sliders or sub sandwiches.
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