Buffalo Chicken Meatballs

A perfect recipe for your next party or get-together!

3.2/5 (47 Reviews)


  • ¾ cup panko bread crumbs
  • 1/3 cup plus ½ cup Big Green Egg Habanero Hot Sauce
  • ¼ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • 1 tsp garlic, minced
  • 1 large egg white
  • 1 lb. lean ground chicken
  • 2 tbsp of butter, melted
  • Blue Cheese dressing, for serving


Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.

Combine panko bread crumbs, 1/3 cup hot sauce, celery, red onion, garlic and egg white. Add chicken and mix together. Shape into 24 1-inch balls.

Grease a Big Green Egg square drip pan, add the meatballs to the pan and bake for 20 minutes.

Mix the melted butter and the ½ cup hot sauce. Toss the meatballs in the sauce mixture. Serve with blue cheese dressing.

Blue Cheese Dressing Ingredients

  • 1 cup blue cheese crumbles
  • 1 cup mayo
  • 1 tbsp red wine vinegar
  • 1/2 tbsp black pepper
  • 1/4 tsp salt
  • 1 tsp chives, minced

Blue Cheese Dressing Instructions

Mix all the ingredients together and set aside.

7 thoughts on “Buffalo Chicken Meatballs”

  1. Tasty. Subd yellow onion for red. Added 1/4 cup more breadcrumbs. Dang tasty. Might want to use complete egg for better binding.

  2. I made these again! We love them. My grill is still broken so I lightly grease a muffin tin and cook the in the oven at 400 for 22-24 minutes.

  3. I am going to try it this weekend! Legs up or down? Place the baking pan directly on the convEGGtor on grate then pan on top? Thanks!

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