Honey Buffalo Chicken Meatballs with Slaw
A super simple yet very effective chicken meatball recipe, this combo of ingredients is incredibly flavorful in all the right sweet and savory ways. This recipe makes about 14 to 16 meatballs. For an even quicker version, just use a store-bought coleslaw dressing and call it good.Â
- Yield: Makes about 16 meatballs, depending on size 1x
Ingredients
Scale
- 1 lb. ground chicken
- â…“ cup + 1/2 cup buffalo sauce, divided
- ¾ cup crumbled blue cheese (you can sub feta, if you don’t like blue cheese)
- ¾ cup panko bread crumbs
- 1 egg
- 1 tsp salt
- 1 tsp garlic powder
- Freshly cracked black pepper, to taste
- 2 TBSP chopped celery leaves (optional; I use the leaves from the celery in the slaw)
- 1/3 cup honey (or to taste)
- 1 bag coleslaw mix
- 3 celery stalks, very thinly sliced
- 2 green onions, thinly sliced
- ¾ cup mayonnaiseÂ
- ½ cup buttermilk
- 1 TBSP apple cider vinegar (white or red wine vinegar would work)
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
- In a large mixing bowl, combine the ground chicken, 1/3 cup of the buffalo sauce, the blue cheese, panko, egg, salt, garlic powder, pepper, and chopped celery leaves (if using). Mix (I use my hands) just until everything seems nicely/evenly combined.Â
- Spray a large baking pan with nonstick spray (or grease with oil). Form the chicken mixture into round, golf ball-sized meatballs and place them side by side in the greased pan. Bake for 25 minutes. Combine the remaining 1/2 cup buffalo sauce and the honey in a small bowl or liquid measuring cup, and stir to mix well. Pour this over the meatballs in the pan. (You can, of course, make more of this if you want things extra saucy.)
- Turn the broiler on high, and broil the meatballs for two to three minutes. This will help to brown the tops and will caramelize/cook the honey-buffalo sauce. Just make sure the meatballs are cooked all the way through before you take them out.Â
- Meanwhile, prepare the slaw. Put the slaw mix in a large mixing bowl. Add the celery and green onions. In a separate bowl/jar, combine the mayo, buttermilk, vinegar, salt to taste (I use about 1.5 to 2 tsp), and lots of pepper. Pour the dressing over the slaw mix and toss to coat.Â
- I like to serve the meatballs piled on some warmed naan, piled on top of some slaw. But you can skip the flatbread and use a bun or a hoagie roll, if you prefer. These would also be good with rice or even orzo.