Here is a fun fact about me: ever since college I have been obsessed with buffalo chicken (aka “buff chick”) everything. It all started when I was introduced to the classic buff-chick pizza at 2am with EXTRA blue cheese on the side…O.M.G. Where had that been all my life? I am not sure if it was a New England thing but it hadn’t made its way down south yet. Now I find buffalo chicken everywhere and I am so happy the rest of America has caught on and understands how delicious it truly is.
Clearly this recipe has been inspired by my love for buffalo chicken! It is actually one of the recipes that I had posted a while ago and I lost when my site was hacked. I figured with it being football season and all, now is the perfect time to bring it back. You can make them smaller and serve as a game day appetizer with a side of blue cheese dipping sauce if that is your jam. Buffalo & blue cheese go together like peanut butter & jelly. Or make them normal meatball size, as I did pictured here and eat with salad, veggies, plain or whatever your little heart desires.
As for the buffalo sauce of choice I prefer the Tessemae brand. If you haven’t tried the Tessemae line of salad dressings and marinades you are missing out. They have the cleanest ingredients, no added sugar, and most are Whole30 approved including the Buffalo sauce. You can find select varieties at Whole Foods or most local grocery stores. However I recommend ordering the sample pack on Amazon. This way you can try all the different ones and narrow down your favorites. In my house our go-to ones are Green Goddess ,Honey Balsamic ,Honey Mustard , and Buffalo Sauce . Use on your salads, marinades, or for these buffalo chicken meatballs!
Calling all my buffalo chicken fans! These babies are for you and just in time for football season.
- 1 1lb ground chicken thighs (dark meat)
- 1/4 cup chopped celery
- 1/4 cup diced onion
- 1/4 cup coconut flour
- 1 egg
- 1 tbsp garlic powder
- 1/3 cup buffalo sauce + 1/2 cup
Heat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, combine all of your ingredients and mix thoroughly, saving the extra 1/2 cup of buffalo sauce.
Form the meat mixture into either the size of a golfball or make smaller if serving as an appetizer. Place on baking sheet.
Bake for 18-20 minutes. Once done, let cool for about 5-10 minutes. Place the meatballs in a large glass bowl and add the remaining buffalo sauce. Carefully toss the meatballs so they are coated with the sauce- be gentle so you don't break the balls!
Serve with a side of blue cheese dipping sauce, ranch, celery, and carrots!