These Blue Cheese Stuffed Chicken Meatballs are the perfect combination of savory and spicy, with a creamy blue cheese surprise hidden inside each bite! Baked to perfection and tossed in a tangy buffalo sauce, these meatballs are a deliciously satisfying appetizer or main dish.
Love buffalo chicken? You can’t miss my Buffalo Chicken Dip, Buffalo Chicken Zucchini Boats, and Buffalo Chicken Macaroni and Cheese!
Kelley’s Tips
Before You Get Started
- Don’t over-mix the meatball mixture. Gently combine the ingredients to keep the meatballs tender and juicy.
- Use damp hands to shape the meatballs. This will help prevent the mixture from sticking to your hands and make rolling them a lot easier.
- Be generous with the blue cheese filling. Stuff each meatball with enough blue cheese crumbles to ensure a deliciously gooey center.
- Toss the meatballs in the buffalo sauce while they’re still hot. This helps the sauce stick better and gives them that perfect burst of flavor.
Ingredients Needed
- Ground Chicken: A leaner alternative to beef or pork. Chicken keeps the meatballs light and tender, but still gives them plenty of flavor.
- Egg: The crucial ingredient for binding the meatball meat together so they don’t fall apart.
- Panko Breadcrumbs: Provides a light, crispy texture, helping to hold the meatballs together without making them too dense.
- Parmesan Cheese: Adds a salty, nutty flavor and a bit of richness.
- Worcestershire Sauce: A secret ingredient that brings a tangy, umami boost, elevating the overall flavor.
- Whole Milk: Keeps the meatballs moist and tender so they stay juicy when you eat them!
- Blue Cheese Crumbles: The star of the dish! Blue cheese adds a bold, tangy flavor and an ooey gooey cheesy texture in the middle of each meatball. Simply irresistible!
- Buffalo Sauce: A zesty, spicy sauce that perfectly complements the richness of the blue cheese and gives the meatballs a fiery kick.
- Unsalted Butter: Added to the buffalo sauce to give it a smooth, silky texture and a richer flavor without being too greasy.
How To Make Blue Cheese Stuffed Meatballs
- Make the Meatball Mixture: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine ground chicken, egg, onion powder, garlic powder, salt, pepper, parsley, breadcrumbs, cheese, Worcestershire sauce and milk. Mix just until combine, don’t over-mix.
- Portion into Meatballs: I got about 22-24 meatballs. I find just using your hands works best. You can even dampen your hands to make them easier to roll. Stuff a couple of blue cheese crumbles into the middle of each meatball. Pinch some of the meatball around the cheese to cover it up and reroll them.
- Bake Meatballs: Transfer the meatballs to the prepared pan and bake for 18-20 minutes or until they reach an internal temp of 165 F degrees.
- Prepare the Sauce: While the meatballs are cooking prepare the sauce. Add buffalo sauce to a medium saucepan and bring to a light simmer. Remove from the heat and add in the cold butter, whisking until it’s melted.
- Toss Meatballs with Sauce: When the meatballs are done cooking toss them in the buffalo sauce.
- Serve: Serve with chopped up celery and blue cheese crumbles for garnish and enjoy!
Serving Suggestions
These Blue Cheese Stuffed Chicken Meatballs are perfect for serving for a variety of occasions! Enjoy them as an appetizer with a side of ranch or blue cheese dressing for dipping. For a heartier meal, pair them with roasted vegetables, a fresh salad, or crispy fries. You could also serve them alongside a creamy coleslaw or tangy pickles to balance out the heat of the buffalo sauce.
If you love buffalo sauce then give my High Protein Cottage Cheese Buffalo Dip a try!
More Easy Meatball Recipes
- Crockpot Meatballs
- Teriyaki Meatballs
- Vietnamese Meatballs
- Butter Chicken Meatballs
- Chicken Piccata Meatballs
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Recipe
Blue Cheese Stuffed Chicken Meatballs
These Blue Cheese Stuffed Chicken Meatballs are the perfect combination of savory and spicy, with a creamy blue cheese surprise hidden inside each bite! Baked to perfection and tossed in a tangy buffalo sauce, these meatballs are a deliciously satisfying appetizer or main dish.
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 tbsp parsley or green onions, chopped
- 1/3 cup panko breadcrumbs
- 1/3 cup parmesan cheese
- 1 tbsp Worcestershire sauce
- 1/4 cup whole milk
- 1/2 cup blue cheese crumbles
- 1/2 cup buffalo sauce
- 1 tbsp unsalted butter, cold
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.In a large bowl combine ground chicken, egg, onion powder, garlic powder, salt, pepper, parsley, breadcrumbs, cheese, Worcestershire sauce and milk. Mix just until combine, don't over-mix.
- Portion into meatballs (I got about 22-24 meatballs). I find just using your hands works best. You can even dampen your hands to make them easier to roll.Stuff a couple of blue cheese crumbles into the middle of each meatballs. Pinch some of the meatball around the cheese to cover it up and reroll them.
- Transfer the meatballs to the prepared pan and bake for 18-20 minutes or until they reach an internal temp of 165 F degrees.
- While the meatballs are cooking prepare the sauce. Add buffalo sauce to a medium saucepan and bring to a light simmer.Remove from the heat and add in the cold butter, whisking until it's melted.
- When the meatballs are done cooking toss them in the buffalo sauce.
- Serve with chopped up celery and blue cheese crumbles for garnish and enjoy!
Nutrition Information
Calories: 56kcalCarbohydrates: 1gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 29mgSodium: 287mgPotassium: 124mgFiber: 0.1gSugar: 0.3gVitamin A: 63IUVitamin C: 0.1mgCalcium: 40mgIron: 0.3mg
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
