Buffalo Chicken Meatballs are stuffed with feta cheese, and full of flavor and spice. The perfect appetizer for sharing!
Are you ready for some meeeeatballllls??
Who’s excited for the Super Bowl next weekend (or rather, the food and commercials!?) I don’t follow the two teams going head to head, though my husband has informed me that the coaches are brothers. Brothers! Can you imagine competing against your sibling for the title of best football team in America?
The biggest thing my brothers compete over is who can drink the most eggnog before waving the white flag every Christmas during their annual Nog-Off. Don’t they feel silly now!
Anyway, Super Bowl Sunday is notorious for extravagant, heavy spreads, and while I’m all for an occasional indulgence, it’s nice to have something that tastes naughty, but is actually fairly nice to snack on during the big game, like Feta-Stuffed Buffalo Chicken Meatballs.
Full of that signature flavor and spice, yet made with low-fat ground chicken and bold seasonings, Feta-Stuffed Buffalo Chicken Meatballs will be the first app to go on your Super Bowl spread!
Start by grating 1/4 small red onion into a large bowl, then adding 2 garlic cloves that have been microplaned or minced.
Next add 1 egg white, and 1/2 cup gluten free panko-style bread crumbs. If you can’t find any in the store, used crushed Rice Chex.
Add 1 tablespoon Ranch Dip Mix, then stir everything together with a fork.
Finally, add 1lb ground chicken breast then mix with your hands until just combined (don’t over-mix or the meat will become tough.) Divide the chicken mixture into 4 sections, then divide each section in half, to form 8 sections.
Form 2 meatballs out of each section, stuffing 1/2″ cube feta cheese into the center, then close the chicken around it.
Place the meatballs onto a nonstick-sprayed cooling rack set on top of a foil-lined baking sheet, then bake for 16-18 minutes, or until cooked all the way through.
While the meatballs are baking, melt 2 tablespoons butter in a large skillet over medium-heat, then add 1 cup Frank’s Buffalo Sauce. I also love Sweet Baby Ray’s Buffalo Wing Sauce!
Keep the sauce warm over low heat then add the meatballs and use a spoon to coat.
Keep the meatballs warm in the skillet, or transfer to a small crock pot. Serve with toothpicks and dig in!
Tender, spicy, and perfectly poppable, you’ll want to make a double batch of these Feta-Stuffed Buffalo Chicken Meatballs. They’re absolutely addicting — enjoy!
Equipment
Ingredients
- 1 lb ground chicken breast
- 1/4 small red onion, grated or minced
- 2 cloves garlic, pressed or minced
- 1 egg white
- 1/2 cup gluten free panko-style bread crumbs, or crushed Rice Chex
- 1 Tablespoon powdered Ranch Dip mix
- 4 oz block feta cheese, cut into 1/2” cubes
- 2 Tablespoons butter
- 1 cup buffalo wing sauce
Directions
- Preheat oven to 400 degrees then line a half sheet pan with foil and place a cooling rack on top. Spray the cooling rack with nonstick spray then set aside.
- In a large bowl, stir together red onion, garlic, egg white, bread crumbs, and ranch dip mix. Add ground chicken then mix with your hands until just combined. Divide mixture into quarters, then each quarter into 4 balls. Press a cube of feta into the center of each ball then close chicken around cheese to seal. Place meatballs onto the prepared sheet pan then bake for 16-18 minutes, or until cooked through.
- Meanwhile, melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to the skillet then use a spoon to coat in sauce. Place a lid on top then turn heat to low to keep warm.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Just made a double batch of these for a staff potluck today. All gone! Really sad there are no leftovers…will make again! Love your recipes, Kristen. You’re my go-to site for GF and other recipes!
Good Look :)
These look so much easier to do ahead. I am going to try a batch and freeze a few both before and after baking to see how they freeze. I am thinking I may try some different cheeses to see which I prefer. I love my blue cheese so have to see how it bakes up in these.
My husband made these this weekend only he used blue cheese instead of feta. OMG everyone loved them. Definitely on the “to make again list” Thank you for sharing!!
Has anyone ever frozen these? Before or after cooking? Wondering if they will taste as good!