Buffalo Chicken Meatballs

with Coach Kati Epps and Austin Fit Magazine

I love, love, love spice!  The flavors in this healthy and oh so delicious recipe created by Coach Kati Epps with @mybodygx in Austin is proof you don’t have to sacrifice flavor for healthy food options.  I love the fiery flavor of buffalo sauce, so tangy, so spicy…yum!!  Add tangy blue cheese and viola; a flavor explosion ready to tailgate, entertain, or serve family style for a weeknight dinner. 

Buffalo Chicken Meatballs

Servings 16 Meatballs
Author Chef Tiffany Blackmon


  • 1 Lb. Ground Chicken
  • ¾ Cup Panko Breadcrumbs or Regular Breadcrumbs
  • 1 Egg
  • 2 Cloves Garlic, chopped
  • ¼ Cup Grated Sweet Onion, liquid drained (about 1/2 onion)
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion Powder
  • Cup Buffalo Sauce, divided
  • ½ Cup Blue Cheese or Ranch Dressing
  • 2 Tbsp. Chives, chopped
  • Salt & Pepper, to taste
  • Celery & Carrots, for serving


  • Heat oven to 400 F.
  • In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, onion powder, garlic powder, salt, pepper, and 1/3 cup buffalo sauce.
  • Use a cookie scoop and gently form into golf ball size rounds. Arrange on a cookie sheet lined with foil or parchment paper that has been lightly sprayed with oil.
  • Bake 18-20 minutes, or until internal temperature reads 160 F.
  • Remove from oven, toss in a bowl with remaining buffalo sauce.
  • Place on a serving platter, and drizzle with dressing and sprinkle with chives.
  • Serve immediately with carrots and celery sticks.

Kati and I featured our favorite healthy tailgating menu items for the September issue of @austinfit magazine.  Look for recipes throughout the month on my blog and the September issue!  Enjoy!  

I’m Tiffany Collins Blackmon, but my friends call me Tiffy. I am a Podcast Host, Influencer, Author, Chef, Mom, and Wife...

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