Buffalo Chicken Meatballs with Buttermilk Ranch Dip

Buffalo Chicken Meatballs with Buttermilk Ranch Dip by

Clark and Suzy Neal with Unicoi Preserves


Serves 4


  • 1/3 cup Buffalo wing sauce
  • 1/2 cup Buffalo wing sauce
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 tsp. minced garlic, jarred
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 Laura Lynn egg, large
  • 1 lb. 92% lean ground chicken
  • 3/4 cup Laura Lynn panko bread crumbs
  • Laura Lynn non-stick cooking spray
  • celery and carrot sticks, for serving


  1. Preheat oven to 400°F. Prepare the baking sheet by spraying it with non-stick spray.
  2. Make the meatballs by combining 1/3 cup Buffalo wing sauce, celery, onion, garlic, salt, pepper, egg, and chicken. Sprinkle in the panko bread crumbs and mix well. Shape into 24 1" balls, and place on prepared baking sheet.
  3. Bake for 15-20 minutes. Toss with 1/2 cup Buffalo wing sauce.
  4. Serve with buttermilk ranch dip, celery, and carrot sticks.

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