Grilled Buffalo Chicken Meatballs
Grilled Buffalo Chicken Meatballs
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.
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
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.
Made This Recipe?
Click the stars to rate it.
