This easy Buffalo Chicken Meatballs recipe is served with a homemade bleu cheese dip and is ready in less than 20 minutes! Make it in the air fryer or oven and it will be a hit at your next game day or party.
Meatballs: Combine all ingredients except chicken, in a bowl and mix until combined. Add chicken and gently mix until combined, being careful not to overwork the meat.
Form into 30 small meatballs (about two teaspoons size).
Air Fry (recommended): Preheat air fryer to 350 degrees. Spray air fryer basket with non-stick cooking spray and cook meatballs (may need to in batches) for 5-7 minutes, until cooked through (165 degrees).
To Bake: Preheat oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through (165 degrees).
Bleu Cheese Yogurt Dip: Mix ingredients together in a bowl.
Notes
Serving size: 5 meatballs and 2.5 Tablespoons sauce.Make Ahead Instructions: These meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.Freezing Instructions: For uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.