Buffalo Chicken Meatballs with Sriracha Honey Garlic Sauce

Warning: These are not healthy by any means, however, they are SOOOOOOO delicious. I made them for a food day and brought them into the office for my team. They were a big hit! They would also be good as an app for any kind of party or get together. Eh hem….Super Bowl party šŸ™‚

What you’ll need:


  • 3 lbs boneless skinless chicken thighs
  • 2 eggs (I forgot to add them in the pic)
  • 3/4 cup Panko bread crumbs
  • 3 carrots
  • 3 stalks of celery
  • 1/2 medium onion
  • Handful of parsley
  • Fresh cracked pepper
  • All season salt
  • Blue Cheese dressing, I like Kens


  • 1 cup Franks hot sauce
  • 1/2 cup Sriracha
  • 1 cup honey
  • 4 cloves garlic, minced
  • 2 sticks butter
  • 1 Tbls whole grain Mustard
  • Fresh cracked pepper
  • All season salt

Back to the meatballs…

  1. You’ll need a meat grinder. I used my Kitchen Aid attachment. If you don’t have one, just buy ground chicken.
  2. Preheat the over to 375.
  3. Trim some of the fat from the thighs. Put all the chicken through the meat grinder. Also, put the carrots, celery, onion and parsley through the grinder. If you’re not using a grinder, mince it in a food processor.
  4. Add the Panko, eggs, salt, and pepper to the mixture.
  5. Mix everything together and use a teaspoon to make mini meatballs.
  6. Bake for 15 minutes

And now back to the sauce…

  1. Melt the butter in a medium sauce pan on medium low heat.
  2. Add the garlic and simmer for 2 minutes continuously stirring to make sure the garlic doesn’t burn
  3. Add the remaining ingredients
  4. Simmer for about 15-20 minutes. Taste to make sure it’s not too spicy for you. If it is, add more butter. Just remember that it will always taste spicier on its own.
  5. Poor the sauce over the meatballs in a crock pot and place on warm.
  6. Serve with the blue cheese dressing and some fresh celery and/or carrots



2 thoughts on “Buffalo Chicken Meatballs with Sriracha Honey Garlic Sauce

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