Ingredients
- 1/3c Hot sauce (we used Frank's)
- 1/3c Crumbled bleu cheese
- 1/3c Gluten-free panko breadcrumbs
- 2 pc Celery, finely diced
- 2 pc Scallion, chopped
- 1 ea. Egg
- 1/4 tsp. Devil Dust
Spicy, Juicy, and Built for Dipping
These buffalo chicken meatballs bring the heat—juicy, flavorful, and just the right amount of spicy.
Made with Devil Dust, they deliver a bold kick that pairs perfectly with a drizzle of hot sauce and a cool, creamy dip on the side.
Preparation
- Preheat oven to 425°F.
- In a medium mixing bowl, combine all ingredients and mix well to evenly incorporate.
- Prepare a sheet pan with nonstick spray.
- Using wet hands, form the mixture into 1.5-inch meatballs and place on the tray, leaving space between each one.
- Bake for 25–30 minutes, until cooked through and internal temperature reaches 165°F.
- Let cool slightly, then drizzle with hot sauce before serving.
Pro Tip:
Wet your hands before rolling—this keeps the mixture from sticking and helps form smoother meatballs.
Make It Your Own:
- Serve with blue cheese or ranch for dipping
- Add breadcrumbs if gluten-free isn’t needed
- Toss in sauce instead of drizzling for full coating
- Add chopped celery for texture
What To Serve It With:
Serve as an appetizer, game day snack, or alongside a salad or roasted veggies for a full meal.