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Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip

Make Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip with clear steps, pantry staples, and flexible swaps.

Ingredients

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 2 cloves garlic minced
  • 1/4 cup finely chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/2 cup buffalo wing sauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup crumbled bleu cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon milk optional, for thinner dip

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  • In a large bowl, combine the ground chicken, breadcrumbs, minced garlic, chopped green onions, salt, black pepper, and paprika. Mix until just combined, being careful not to overwork the meat.
  • Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  • Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C).
  • While the meatballs are baking, prepare the Bleu Cheese Yogurt Dip. In a medium bowl, mix together the Greek yogurt, crumbled bleu cheese, lemon juice, and milk if desired. Stir until smooth and creamy.
  • Once the meatballs are done, toss them in buffalo wing sauce to coat evenly. Serve hot with the Bleu Cheese Yogurt Dip on the side.