Scrumptious Buffalo Chicken Meatballs & Roasted Veggies Recipe

Crafting these zesty buffalo chicken meatballs will spark excitement in your kitchen tonight.

Spicy meets comfort with this crowd-pleasing dish that combines lean protein and vibrant vegetables.

Colorful roasted veggies provide the perfect accompaniment to these bold, tangy bites.

Simple ingredients come together effortlessly for a meal that feels both indulgent and nutritious.

Mediterranean and American flavors blend seamlessly, creating a memorable dinner experience.

Fresh herbs and a dash of hot sauce elevate these meatballs from ordinary to extraordinary.

Buffalo Chicken Meatballs & Roasted Veggies – Flavor Powerhouse

• Quick and Effortless Meal Prep: Streamline your cooking with minimal steps and simple ingredients, creating a delicious dinner in under 45 minutes from start to finish.
• Nutrition-Packed One-Pan Wonder: Combine protein-rich ground chicken meatballs with roasted vegetables, delivering a balanced meal loaded with vitamins, fiber, and lean protein in a single baking sheet.
• Flavor Explosion Technique: Elevate ordinary chicken meatballs with zesty buffalo sauce and herbaceous yogurt drizzle, transforming basic ingredients into a restaurant-quality dish that tantalizes taste buds with multiple flavor layers.
• Customizable Comfort Food: Easily adapt the recipe by swapping vegetables, adjusting spice levels, or making it gluten-free, ensuring flexibility for different dietary preferences and household needs.

What Goes Into Buffalo Chicken Meatballs Bowl

• Ground Chicken: Lean protein for the main dish, perfect for a low-fat meal. Choose free-range or organic for best flavor.

• Egg: Helps hold meatballs together, provides moisture.
• Coconut Flour: Gluten-free binding agent that adds subtle nutty flavor.
• Buffalo Sauce: Provides signature spicy kick and signature buffalo chicken taste.
• Garlic, Red Onion: Aromatic ingredients that boost overall flavor profile.

• Chickpeas, Cauliflower, Carrots, Red Onion: Nutritious vegetables that roast beautifully and complement meatballs. Choose fresh, firm vegetables for best results.

• Smoked Paprika, Garlic Powder, Salt, Black Pepper, Optional Cayenne: Spice mix that enhances vegetable and meatball flavors. Adjust heat level with cayenne.

• Greek Yogurt, Mayonnaise, Milk: Creamy base for sauce, providing tangy and smooth texture.
• Parsley, Dill, Chives: Fresh herbs that add brightness and complex flavor.
• Garlic, Lemon Juice, Salt, Onion Powder, Black Pepper: Seasonings that balance and elevate sauce taste.

• Extra Buffalo Sauce, Fresh Dill: Optional garnishes for additional flavor and visual appeal.

Roasting Guide for Buffalo Chicken Meatballs & Veggies

Step 1: Warm Up the Oven

Turn your oven to 400°F.

• Chickpeas
• Cauliflower
• Carrots
• Red onion

• Smoked paprika
• Garlic powder
• Salt
• Black pepper
• Cayenne (if you want extra heat)

Toss everything so each piece gets coated with flavor.

Pop the sheet into the oven and roast for 10 minutes.

Step 2: Create Meatball Magic

• Egg
• Coconut flour
• Buffalo sauce
• Minced garlic
• Chopped red onion
• Salt
• Black pepper

Add ground chicken and gently mix with your hands.

Be careful not to overwork the meat – you want tender meatballs.

Step 3: Bake and Sizzle

Pull out the roasted vegetables.

Shape the chicken mixture into 16-18 meatballs and nestle them among the veggies.

Return the baking sheet to the oven and bake for 20 minutes.

For extra crispy edges, broil for 2-3 minutes at the end.

Step 4: Whip Up Creamy Sauce

• Greek yogurt
• Mayonnaise
• Milk
• Chopped parsley
• Chopped dill
• Chopped chives
• Minced garlic
• Lemon juice
• Salt
• Onion powder
• Black pepper

Adjust milk to get a perfect drizzling consistency.

Step 5: Serve with Flair

Drizzle herb yogurt sauce and extra buffalo sauce over the meatballs and roasted vegetables.

Sprinkle some fresh dill on top for a final touch of freshness.

Enjoy your delicious creation!

Chicken Meatball Bowl Success Tips

• Spread vegetables in a single layer to ensure even browning and prevent steaming, which helps achieve crispy edges and maximum flavor development.
• Use a light touch when combining meatball ingredients to keep the chicken mixture tender and prevent dense, tough meatballs that can become rubbery.
• Adjust yogurt sauce thickness by gradually adding milk, allowing you to create a perfectly drizzlable consistency that complements the dish without overwhelming it.
• Start with a moderate amount of buffalo sauce and adjust to personal heat preference, remembering you can always add more but cannot remove spiciness once mixed.
• Replace ground chicken with ground turkey for a similar protein profile if chicken is unavailable, maintaining the recipe's core flavor and texture characteristics.

Chicken Meatballs and Veggies That Reheat Well

• Store leftover meatballs and roasted vegetables in an airtight container within 2 hours of cooking. Separate the herb yogurt sauce into a different container to maintain freshness.
• Consume refrigerated leftovers within 3-4 days for optimal taste and food safety. Keep the meatballs and vegetables sealed tightly to prevent moisture loss.
• Warm meatballs and vegetables in the oven at 350°F for 10-12 minutes, ensuring they reach an internal temperature of 165°F. Avoid microwaving to maintain texture and prevent rubbery meatballs.
• Freeze plain meatballs and vegetables separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating and add fresh herb yogurt sauce after warming.

Fresh Sides For Buffalo Meatballs

• Chill with Craft Beer: Grab a hoppy IPA or crisp wheat beer that cuts through the spicy buffalo sauce and complements the tangy yogurt dressing.
• Cool Down with Creamy Coleslaw: Whip up a zesty, creamy coleslaw that balances the heat and adds a refreshing crunch to your meatball meal.
• Serve with Crisp Salad: Toss a light mixed green salad with cucumber and a light vinaigrette to provide a cool, fresh contrast to the spicy chicken meatballs.
• Pour Citrus Mocktail: Mix a zingy lemonade or sparkling citrus drink that helps neutralize the buffalo sauce's heat and cleanses the palate between bites.

Buffalo Meatball Add-Ons

• Low-Carb Buffalo Chicken Meatballs: Replace chickpeas with cauliflower rice and use almond flour instead of coconut flour to reduce carbohydrate content while maintaining a similar texture and flavor profile.
• Dairy-Free Option: Substitute Greek yogurt with coconut yogurt or cashew cream for the herb sauce. Use dairy-free mayonnaise to create a completely plant-based alternative that accommodates lactose-intolerant individuals.
• Spicy Vegetarian Adaptation
• Keto-Friendly Version: Eliminate chickpeas, increase fatty vegetables like zucchini and bell peppers. Use additional olive oil and replace coconut flour with ground pork rinds to create a high-fat, low-carb meal that fits ketogenic dietary requirements.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute and will work perfectly in this recipe with the same cooking method and seasoning.

• Is this recipe gluten-free?

The recipe is naturally gluten-free as it uses coconut flour instead of wheat flour. Just ensure your buffalo sauce and other condiments are certified gluten-free.

• How spicy are these meatballs?

The buffalo sauce provides a medium heat level. You can control the spiciness by choosing a mild or hot buffalo sauce, or adjusting the amount used in the recipe.

• Can I make the meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and refrigerate it for up to 24 hours before cooking. This can help the flavors meld and make meal prep easier.

Buffalo Chicken Meatballs & Roasted Veggies Recipe

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4.6 from 21 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Sizzling buffalo chicken meatballs bring spicy excitement to dinner tables with roasted vegetables. Zesty flavors dance alongside crisp, seasoned veggies, delivering a protein-packed meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) ground chicken (92-93% lean)
• 1 large egg

Vegetables:

• 1/4 cup red onion, finely diced
• 2 garlic cloves, minced
• 1 pound (454 grams) cauliflower, cut into small florets
• 910 ounces (26–28 grams) carrots (3–4 large), thinly sliced on the diagonal
• 3/4 medium red onion, cut into large chunks

Seasonings and Sauces:

• 3 tablespoons buffalo wing sauce (plus more for garnishing)
• 2 tablespoons coconut flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (15 ounces) can chickpeas, drained & rinsed
• 2 tablespoons olive oil or avocado oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Cayenne, optional (to taste)

Herb Yogurt Sauce:

• 1/2 cup full-fat plain Greek yogurt or skyr
• 2 tablespoons mayonnaise
• 1–1.5 tablespoons milk or buttermilk
• 1 tablespoon fresh parsley, chopped
• 1/2 tablespoon fresh dill, chopped
• 1/2 tablespoon fresh chives, chopped
• 1–

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Instructions

1. Prepare the roasting foundation by heating the oven to 400°F. Distribute chickpeas, cauliflower, carrots, and red onion across a spacious baking sheet, ensuring even coverage.
2. Season the vegetable medley with olive oil, smoked paprika, garlic powder, salt, black pepper, and optional cayenne. Thoroughly toss to guarantee uniform coating.
3. Initiate vegetable roasting for 10 minutes, creating a flavorful base for the meatballs.
4. While vegetables roast, craft the meatball mixture by combining egg, coconut flour, buffalo sauce, minced garlic, diced red onion, salt, and black pepper in a large mixing bowl.
5. Gently incorporate ground chicken into the seasoned mixture, handling with a light touch to prevent overworking the meat.
6. Remove the partially roasted vegetables from the oven and carefully arrange 16-18 meatballs (approximately 2 tablespoons each) among the vegetables.
7. Return the baking sheet to the oven, continuing to cook for 20 minutes until meatballs are thoroughly cooked and vegetables are tender.
8. For enhanced texture, activate the broiler for 2-3 minutes to achieve a golden-brown exterior.
9. Simultaneously prepare the herb yogurt sauce by blending Greek yogurt, mayonnaise, milk, chopped parsley, dill, chives, minced garlic, lemon juice, salt, onion powder, and black pepper.
10. Adjust the sauce consistency by carefully adding milk until it reaches a smooth, drizzleable texture.
11. Finalize the dish by generously drizzling herb yogurt sauce and additional buffalo sauce over the meatballs and roasted vegetables.
12. Optionally garnish with fresh dill sprigs for a vibrant visual and flavor enhancement.

Notes

• Customize heat levels by adjusting buffalo sauce quantity for spice-sensitive individuals.
• Consider using ground turkey as a leaner protein alternative to ground chicken.
• Ensure meatballs are uniformly sized for even cooking and consistent texture.
• Chop vegetables similarly to guarantee uniform roasting and prevent uneven browning.
• Prevent dry meatballs by avoiding over-mixing and using a light touch when forming.
• Add extra moisture with grated zucchini or finely chopped bell peppers mixed into meatball mixture.
• Use gluten-free flour alternatives like almond or coconut flour for low-carb diets.
• Select full-fat Greek yogurt for richer, creamier herb sauce with enhanced flavor profile.
• Replace dairy ingredients with plant-based alternatives for vegan adaptation.
• Rest meatballs briefly after cooking to retain internal juiciness and prevent crumbling.
• Meal prep friendly: Store separately and reheat gently to maintain optimal texture.
• Control sodium by using low-sodium buffalo sauce and reducing added salt.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 8 g
• Protein: 34 g
• Cholesterol: 85 mg