Ingredients:

  • 1 lb lean ground chicken
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 green onions, finely sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup buffalo hot sauce
  • 2 tbsp unsalted butter, melted
  • 1 tsp honey
  • 0.25 cup blue cheese crumbles

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A high temp is vital to brown the outside before the inside overcooks. Line a baking sheet with parchment paper.
  2. Whisk the egg in a large bowl. Add the green onions, garlic powder, onion powder, salt, and pepper.
  3. Incorporate the Panko. Stir the breadcrumbs into the egg mixture until it looks like a thick paste.
  4. Add the ground chicken. Gently mix by hand or with a spatula. Stop as soon as it's combined to avoid a dense texture.
  5. Shape the meatballs. Scoop about 1.5 tablespoons of mix and roll into balls. You should get about 20-25 meatballs.
  6. Arrange on the tray. Place them on a parchment lined sheet, leaving 2 cm of space between each.
  7. Bake for 12-15 minutes. Cook until the internal temperature hits 165°F (74°C) and they feel firm.
  8. Whisk the glaze. Combine the buffalo sauce, melted butter, and honey in a small bowl while the meatballs bake.
  9. Coat the meatballs. Toss the hot meatballs in the sauce immediately after they come out of the oven.
  10. Garnish and serve. Sprinkle with blue cheese crumbles and extra green onions while the sauce is still warm and tacky.