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Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce


These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.

  • Yield: Makes about 75 mini meatballs

Source: The Martha Stewart Show, Episode 6074


  • 2 tablespoons olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup Frank's RedHot hot sauce, plus more for serving
  • 2 pounds ground chicken, preferably thigh meat
  • 2 large eggs
  • 2 ribs celery, minced (about 1 cup)
  • 1 2/3 cups dried breadcrumbs
  • 2 teaspoons coarse salt
  • Blue Cheese Dressing for Spicy Buffalo Chicken Balls
  • Celery sticks, for serving


  1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

  2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

  3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

  4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

Reviews Add a comment

  • terrykav61hotm
    2 JAN, 2016
    Made this with ground chicken from the supermarket. I think it was ground white meat. Anyway, they came out terrible. They were pasty, mushy no matter how long I cooked them they didn't get firm inside. I like the idea, but next time I'm going to use shredded cooked chicken, not ground chicken. Also, I like them a bit spicier. I'd add some hotter hot sauce next time.
  • Emily Weaver
    10 JAN, 2013
    Do not use white meat chicken or Turkey! It just isn't the same!!!
  • kdroste
    29 JUL, 2011
    these were fantastic! really easy to make & great flavor
  • MS11838470
    20 MAR, 2011
    Yum!!!!!!! These were gone in a heart beat. I will use buttermilk instead of milk for the blue cheese sauce.
  • donnaluv2cruise
    14 MAR, 2011
    I thought these were great. A spicy wing recipe without the bone. I think it would be OK with 1/2 ground chicken and 1/2 ground chicken breast. a great do ahead recipe.
  • caroltopping
    14 MAR, 2011
    I made these for a party and they were a BIG hit! Lots of complements. I shaared the recipe with other guests.
  • redsoxmom
    7 FEB, 2011
    I made these for a Super Bowl party. They were good but not something that I would make again.
  • cindiloup
    3 FEB, 2011
    Without having made these I know they will be good, just by seeing them made on the show. I plan to make for Superbowl Sunday and serve them skewered with both the hot sauce and the blue cheese for dipping. Thanks so much for sharing!
  • MS11018218
    1 FEB, 2011
    Is it possible to freeze these?
  • AuntiePat
    1 FEB, 2011
    These are indeed fantastic, and MUCH easier than traditional buffalo wings (no frying!). I'd suggest tasting one of them before pouring on any more hot sauce; they are spicy enough for some folks. I served extra buffalo sauce along with regular bleu cheese salad dressing for those who wanted more heat. They're now part of my regular menu selections!