Buffalo Chicken Meatballs

Sheila Martinez

(makes 20-24)


1 lb ground chicken

1 celery stalk, finely chopped

45-50 Ritz crackers or any buttery cracker, crushed

3 Tbsp melted butter

1 tsp garlic powder

1/4 tsp salt

1/3 cup buffalo wing sauce

Pam Cooking Oil Spray or Duck Fat Spray


Place half of the crushed crackers into a medium sized bowl. Pour 2 Tablespoons of melted butter over the crackers and stir to moisten them. Add the ground chicken, chopped celery, garlic powder, salt, and about 3 tablespoons of buffalo wing sauce to the crackers. Mix all ingredients together thoroughly and form tablespoon-sized meatballs.

 In a small bowl, mix together the remaining buffalo wing sauce and butter. In another bowl, add the remaining crushed crackers.

Dip the meatballs into the buffalo sauce, then roll in the crushed crackers and place them onto a rack or tray that is grill-safe. Spray the meatballs with a light coat of cooking spray.

Set grill to 375F for indirect cooking. Place the rack or tray of meatballs onto the indirect side of the grill and bake 30 to 35 minutes, or until the internal temperature reaches at least 165F and the meatballs have a crispy exterior.

Serve with Ranch or Bleu Cheese dressing and extra Buffalo Wing Sauce for dipping. Celery stalks and carrots are optional as well. 

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