Buffalo Chicken Meatballs

Appetizers & Snacks, Entrees | 0 comments

Shared By: Beth Hillson. Courtesy of Glutino

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Makes 36 to 40 meatballs

These meatballs are a lighter, healthier alternative to Buffalo wings and to regular meatballs. Drizzle with hot sauce and serve.


  • 2 ½ to 3 cups Glutino Buffalo style Pretzels® (to yield 1 ¼ cups of ground pretzels)
  • 1 ½ pounds ground chicken, preferably all dark meat
  • 3 cloves garlic, peeled
  • 2 large eggs
  • 1 Tablespoon gluten-free Louisiana red pepper hot sauce*, more to coat the cooked meatballs
  • 3/4 cup blue cheese crumbles


  • Preheat oven to 400°. Line a baking sheet with aluminum foil and spray the surface with vegetable spray.  Set aside.
  • Place half the pretzels in the bowl of a food processor.  Process until finely ground.  Remove and repeat with remaining pretzels. Remove and chop the garlic until finely minced.
  • In a large bowl, combine ground chicken, pretzel crumbs, garlic, eggs, and hot sauce.  Mix well.  Add the blue cheese and stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 36 meatballs.
  • Place meatballs onto prepared baking sheets and bake for 20 minutes, or until all sides are browned. Pour 1 to 2 tablespoons of hot sauce in a shallow bowl.  Add half the meatballs and toss to coat with hot sauce.  Repeat with remaining meat balls.
  • Serve immediately.
  •    * Frank’s Redhot Original Cayenne Pepper Sauce® is moderately spicy and gluten-free. But many other brands are also safe. Adjust the heat to your liking. is moderately spicy and gluten-free.


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