Ingredients:

  • 1 lb (450g) ground chicken
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (60ml) Buffalo wing sauce
  • 1 large egg, lightly beaten
  • 2 tablespoons finely diced celery
  • 1 tablespoon finely minced red onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup (240g) plain Greek yogurt
  • 1/4 cup (30g) crumbled bleu cheese
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh chives
  • Pinch of garlic powder
  • Black pepper to taste

Instructions:

  1. In a large bowl, combine ground chicken, panko breadcrumbs, wing sauce, egg, celery, red onion, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Gently mix until just combined.
  2. Cover the bowl and refrigerate for at least 30 minutes. This will help the meatballs hold their shape better.
  3. Preheat oven to 400°F (200°C, Gas Mark 6) if baking. Line a baking sheet with parchment paper. Alternatively, prepare a skillet with vegetable oil over medium heat if frying. Using a spoon or ice cream scoop, form the meat mixture into approximately 1-inch meatballs.
  4. Baking: Arrange the meatballs on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Frying: Carefully place the meatballs in the hot oil, ensuring not to overcrowd the pan. Cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes).
  5. While the meatballs are cooking, in a small bowl, combine Greek yogurt, crumbled bleu cheese, milk, lemon juice, chives, garlic powder, and pepper. Stir until smooth and well combined. Add milk as needed for desired consistency.
  6. Serve the cooked Buffalo Chicken Meatballs warm with the bleu cheese yogurt dip on the side. Garnish with extra chives if desired.