Go Back

Buffalo Chicken Meatballs

A classic flavor combo that is almost TOO easy to make.. Almost!
Flavorful and juicy buffalo seasoned meatballs get combined with tangy blue cheese and baked on a sheet pan next to crispy Brussels sprouts.
When paired with a baked potato you’ve got all of your body’s feel-good bases covered: carbs, fat, protein and fiber….we love to see (and feel) it!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 stalk celery grated
  • 4 oz ground chicken
  • 2 tbsp blue cheese crumbled
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp green onion finely sliced (plus more for garnish)
  • 1 tsp buffalo sauce
  • 1 cup Brussels sprouts shaved
  • 1 tsp oil (olive or avocado oil)
  • 1 small russet potato
  • 2 tbsp plain Greek yogurt
  • 1 tbsp ranch seasoning
  • salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine ground chicken, blue cheese, onion powder, garlic powder, green onion, celery, and buffalo sauce. Form into ~1 heaping tablespoon-sized meatballs.
  3. Toss shaved Brussels with oil and season with salt and pepper (optional).
  4. Arrange meatballs and Brussels sprouts on the baking sheet. Bake for 20–25 minutes, until meatballs are cooked through (165°F internal temp).
  5. Pierce the potato several times with a fork. Wrap in a damp paper towel and microwave for 5–8 minutes, flipping halfway through, until tender.
  6. Mix Greek yogurt and ranch seasoning. Thin with a splash of milk or water until it reaches drizzling consistency.
  7. Plate the potato, meatballs, and Brussels sprouts. Drizzle with ranch sauce and sprinkle with extra green onion if desired. Enjoy!

Notes

  • You can swap the ground chicken for ground turkey or lean ground beef without significantly changing the protein content.
  • If you don’t have blue cheese, feta or goat cheese works well and still adds a tangy flavor and protein.
  • Brussels sprouts can be replaced with broccoli, green beans, or zucchini while keeping a similar nutrient profile.
  • Instead of a russet potato, you can use a small sweet potato, or baby potatoes.
  • For the Greek yogurt ranch, cottage cheese blended with ranch seasoning or light sour cream are good alternatives with comparable creaminess and protein.