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    You are in: Home / Recipes / Rachael Ray's Buffalo Chicken Meatballs Recipe
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    Rachael Ray's Buffalo Chicken Meatballs

    Rachael Ray's Buffalo Chicken Meatballs. Photo by Mgnbos

    1/1 Photo of Rachael Ray's Buffalo Chicken Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    ~Paula~'s Note:

    I saw this on the TV show and knew that I wanted to try these for a football party.

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    Units: US | Metric

    • 1 lb ground chicken breast (all-white-meat)
    • 1/2 small onion, grated
    • 2 garlic cloves, grated
    • 1/2 cup parsley, chopped
    • salt & freshly ground black pepper
    • extra virgin olive oil, for drizzling
    • 2 tablespoons butter
    • 1/2 cup hot sauce, Frank's Brand
    • blue cheese dressing, for dipping
    • 3 scallions, green and white parts thinly sliced, for garnish
    • celery rib
    • carrot sticks


    1. 1
      Pre-heat oven to 400ºF.
    2. 2
      In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
    3. 3
      Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
    4. 4
      Wash your hands after handling the raw poultry.
    5. 5
      Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
    6. 6
      Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
    7. 7
      While the meatballs are baking, melt the butter in a large skillet over medium heat.
    8. 8
      Add the hot sauce and whisk to combine.
    9. 9
      Toss the baked meatballs in the hot sauce to coat.
    10. 10
      Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.

    Ratings & Reviews:

    • on December 26, 2012


      Okay...these were delicious. I made them cocktail size, baked them, put them in the sauce and froze for a week. The night before our get together I took them out and let them defrost slowly. Put in a crockpot the day of the party on warm and they were perfect all day. I served with my secret homemade Blue Cheese Dressing. They were a hit. I have now had 3 requests to make these. New Years Eve to be the first. BTW...I did add one egg. Thanks for posting the recipe Paula.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2014


      Nice like Rachael to put a spin on the usual. After reading all the reviews, I add the following notes to my(buffalo meatball)recipe box 1) add 1 egg plus add 1/4 to1/2 C. breadcrumbs. 2) Cook on a rack, so meatballs do not sit in grease & gunk. 3) sometimes add a few tablespoons cheese...usually cheddar, . Then I add 3) twists of my own. 1) ADD a few dots of Franks original hot sauce right into the meat mixture....not too much...still experimenting w/ amount ( not a fan of HOT). 2) double the sauce BUT NOT the butter. I toss the meatballs in most of it but save some extra for the side 3) I plan to experiment by making /serving a 2nd batch @ the same time using Franks SWEET CHILLI sauce OR maybe blend of the 2. BUT this recipe is great as is too. If I do not have ground meat on hand I have shredded up left over roasted chicken or rotisserie chicken, and tossed with Franks Hot sauce, then served them as sliders, and a mayo blue cheese spread on the side

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2013


    Read All Reviews (13)


    Nutritional Facts for Rachael Ray's Buffalo Chicken Meatballs

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.4
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 4.3 g
    Cholesterol 87.9 mg
    Sodium 934.2 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.8 g
    Sugars 1.0 g
    Protein 24.9 g

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