Eggless Buffalo Chicken Meatballs with Blue Cheese
Total time45 min
Prep time20 min
Cook time25 min
5.0(26)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup plain breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 stalks celery, finely minced
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp unsalted butter
- 1 tsp worcestershire sauce
- ½ tsp garlic powder
For the blue cheese sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 3 oz blue cheese, crumbled
- 1 tbsp white wine vinegar
- 1 tbsp milk
- salt and pepper, to taste
For serving
- 2 stalks celery, cut into sticks, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Make the blue cheese sauce: stir together the mayonnaise, sour cream, crumbled blue cheese, white wine vinegar, and milk in a small bowl until combined. Season with salt and pepper to taste, then refrigerate until ready to serve.
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