Rachael Ray's Buffalo Chicken Meatballs

Recipe by Paula
READY IN: 30mins


  • 1
    lb ground chicken breast (all-white-meat)
  • 12
    small onion, grated
  • 2
    garlic cloves, grated
  • 12
    cup parsley, chopped
  • salt & freshly ground black pepper
  • extra virgin olive oil, for drizzling
  • 2
    tablespoons butter
  • 12
    cup hot sauce, Frank's Brand
  • blue cheese dressing, for dipping
  • 3
    scallions, green and white parts thinly sliced, for garnish
  • carrot sticks


  • Pre-heat oven to 400ºF.
  • In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
  • 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.
  • Wash your hands after handling the raw poultry.
  • Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
  • Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
  • While the meatballs are baking, melt the butter in a large skillet over medium heat.
  • Add the hot sauce and whisk to combine.
  • Toss the baked meatballs in the hot sauce to coat.
  • Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.