Buffalo Chicken Meatballs

I didn’t grow up eating buffalo chicken wings and I think I was in my early 20’s before I ever had one. Now, as someone who loves buffalo sauce and puts it on just about everything I can, it is hard for me to believe it took me so long to actually try it. As much as I now love buffalo chicken wings, I don’t always love the mess that comes along with them. This recipe gives you all the flavor (plus some extra veggies!) with less mess. Serve them up as an appetizer for game day or as an entree with a side of veggies and quinoa (our favorite way to eat them at least). As Bryan doesn’t eat dairy, he just adds some extra buffalo sauce to dip them in while I like to mix a bit of blue cheese dressing and buffalo sauce together for mine.

Few tips – to keep these low FODMAP we use FODMAP friendly ingredients including buffalo sauce and the amount of celery does not exceed the recommended amount per serving. Look at all those veggies in there…plus the extra on the side.

Buffalo Chicken Meatballs

Course: Appetizer, Main Course
Cuisine: American
Servings: 4 people


  • Neutral Oil
  • 1 pound Ground Chicken
  • 1/4 Cup Celery, small dice
  • 1/2 Cup Carrots, shredded
  • 1 Large Egg
  • 1/3 Cup Buffalo Sauce
  • 1/2 - 2/3 Cup Bread Crumbs
  • 1/4 Cup Green Onions, greens only plus more for garnish


  • Preheat oven to 400°F
  • Prepare a large baking sheet with parchment paper, or lightly oil it
  • In a large bowl combine ground chicken, diced celery, shredded carrots, egg, hot sauce, bread crumbs, and green onions; mix until well combined and there are no dry bread crumb clumps
  • Using a medium scoop or tablespoon evenly divide mixture and roll into 2" balls
  • Optional - lighly brush the tops of the meatballs with neutral oil to help with the browning process
  • Bake for 25-30 minutes or until golden brown and internal temp has reached 165°
  • Serve with extra buffalo sauce or a half and half combo of buffalo sauce and blue cheese dressing mixed together
  • Serves 4 as an entree or 8-10 as an appetizer

April 5, 2021 at 9:00 am | Chef's Corner, Culinary, FODMAP Friendly, Gluten-Free, Recipe, Uncategorized | No comment

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