Prep Time: 40 Minutes
Servings: 16 Meatballs


  • 1 pound ground chicken (or ground turkey)
  • 1 large egg
  • 1/4 onion, minced
  • 2 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon dried parsely
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil


  • 4 tablespoons butter
  • 1 cup buffalo wing sauce


  • 1 pack mini mozzarella cheese balls
  • 1/2 block feta cheese
  • 1 pack baby carrots
  • Bunch of celery
  • Snow peas
  • Radishes
  • English Cucumber
  • 1/2 cup Ranch dressing
  • 1/2 cup blue cheese dressing
Chicken Buffalo Meatballs


  1. Preheat oven to 400°F.
  2. Add onion, garlic, an egg, Parmesan cheese, breadcrumbs, herbs, and seasonings to a large bowl then stir with a fork to combine.
  3. Add ground chicken then mix until combined, then drizzle a bit of oil – do not over-mix or meatballs will be tough.  Divide chicken mixture into quarters, then each quarter into 4 balls, which gives you 16 meatballs.
  4. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 to 25 minutes.
  5. Melt butter in a skillet over medium-high heat then add buffalo sauce and stir to combine.
  6. Add cooked meatballs to the skillet then turn them around to coat in sauce.
  7. Place a lid on top and turn heat to low to keep warm.  The sauce will get thicker.
  8. Serve everything on the charcuterie board, a large plate, or a platter.


  1. Oil your hands with a bit of oil so the meatballs roll easier.
  2. You may use grill, or air-fryer to cook meatballs.  Cooking time may vary.
Chicken Buffalo Meatballs

SANDRA’s easy cooking

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