Buffalo chicken meatballs




Prep Time


Cook Time

I make these in the slow cooker, so they are easily served when guests arrive.



For the meatballs

  • 500g chicken mince
  • ¾ cup panko breadcrumbs
  • 1 egg
  • 2 spring onions — finely chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and ground black pepper, to taste

For the buffalo sauce

  • 60g butter — melted
  • 2 tablespoons hot sauce
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt

For the blue cheese drizzle

  • ¼ cup crumbled blue cheese
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 clove garlic — crushed
  • 1–2 tablespoons milk
  • 1 tablespoon lemon juice
  • Salt and ground black pepper, to taste


For the buffalo chicken meatballs

  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • To make the meatballs, place the mince, breadcrumbs, egg, spring onions, onion and garlic powders, salt and pepper in a large bowl and mix well.
  • Roll into 14 meatballs, arrange on the prepared tray and bake for 4–5 minutes or until browned all over.
  • To make the Buffalo Sauce, whisk all the ingredients in a small bowl.
  • Transfer the meatballs and Buffalo Sauce to a slow cooker, cover and cook on low heat for 2 hours.
  • To make the Blue Cheese Drizzle, mash the blue cheese with the sour cream until smooth.
  • Add the remaining ingredients and mix well, adding a little more milk if necessary to achieve a drizzle consistency.
  • To serve, arrange the cooked meatballs on a tray, top with Blue Cheese Drizzle and pierce each one with a skewer or stick.