Buffalo Chicken Meatballs

All the wings. None of the mess.

These started as football food and very quickly became lunch.

I put the usual buffalo-wing suspects—carrot, celery and blue cheese—right into the chicken, then toss the meatballs in a buttery Frank’s sauce. They’re good straight out of the pan with ranch, but even better stuffed into a hoagie roll.

Make them for people coming over. Or make them because it’s Sunday and football is on. Same thing.

Makes about 18–20 meatballs

For the Meatballs

• 1 lb ground chicken

• 1 small carrot, very finely minced

• 1 celery stalk, very finely minced

• 1 small shallot, very finely minced (about 2–3 tablespoons)

• 1 garlic clove, minced

• ⅓ cup panko breadcrumbs

• 1 egg

• 1 tablespoon ranch dressing or mayonnaise

• ⅓ cup crumbled Gorgonzola

• ¾ teaspoon garlic powder

• ¾ teaspoon onion powder

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

For the Buffalo Sauce

• ½ cup Frank’s RedHot Buffalo Wing Hot Sauce

• 3 tablespoons unsalted butter

• ¾ teaspoon Dijon mustard

• ¾ teaspoon Worcestershire sauce

• ¼ teaspoon garlic powder

Make the Meatballs

Heat the oven to 425°F. Line a sheet pan with parchment paper or lightly grease it.

Add the chicken, carrot, celery, shallot, garlic, panko, egg, ranch, Gorgonzola, garlic powder, onion powder, salt and pepper to a large bowl. Gently mix until everything is evenly incorporated, being careful not to overwork the chicken.

Scoop the mixture by the heaping tablespoon and gently roll into small meatballs. Arrange on the prepared sheet pan.

Bake for 14–17 minutes, until browned in spots and cooked through to 165°F.

Make the Buffalo Sauce

While the meatballs cook, melt the butter in a large skillet or Dutch oven over medium-low heat. Add the Frank’s, Dijon, Worcestershire and garlic powder and stir until smooth.

Add the cooked meatballs directly to the skillet and gently toss until completely coated. Let them hang out in the sauce over low heat for another 2–3 minutes.

Finish with sliced scallions and a little more crumbled Gorgonzola, if you want.

Serve with ranch for dipping—or stuff them into hoagie rolls and call it lunch.