Craving intense buffalo flavor? Look no further! These Buffalo Chicken Meatballs are a breeze to make and ideal for a quick lunch. Enjoy the simplicity of one-bowl prep and effortless cleanup. Plus, they reheat beautifully, making leftovers a delight. 
Ingredients
- 1 pound ground chicken white meat
- 1 large egg
- 1/4 cup flour
- 1/3 cup finely grated carrots
- 2 stalks of celery chopped fine
- 2 Tablespoons fresh chives chopped
- 1/2 teaspoon garlic powder
- 2 Tablespoons buffalo sauce no sugar added
- 1/4 cup blue cheese crumbles
Servings: servings (5 meatballs)
Units:
Instructions
- Clean and prep your area.
- In a large bowl, combine all ingredients and mix well. If meatballs are too dry, add a teaspoon of water at time until mixture holds shape.
- Use a medium cookie scoop to portion 25 meatballs. Roll each into a ball.
- Brush your air fryer with oil or line the air fryer with a piece of parchment paper. Place meatballs in the basket in a single layer.
- Cook at 400 degrees for 8 minutes or until the center of the meatball reaches 165 degrees.
- Remove the cooked meatballs to a plate and cover with foil while cooking any remaining meatballs. Meatballs are best after they have rested for about 5 minutes.
- Serve with an additional drizzle of buffalo sauce. Garnish with chives or green onions, if desired.
Recipe Notes
