Buffalo Chicken Meatballs with Blue Cheese Polenta

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This is my healthy play on the taste of buffalo wings, and oh how good they are … I recollect on the last time I ate buffalo wings- the boneless kind, because even if it is delictable for my tastebuds- It is still chicken, and chicken on the bone is even worse than regular chicken.  I have no real reason for my demise of chicken (for the most part.. because, after all- if it is on CB, I have in fact eaten it.)

I am in fact a sucker for a good meatball.  Even the classic grape jelly, chili sauce, and a crock pot.  They are all good to me. 

What’s better than a meal you can eat with a toothpick? Ok- not entirely with a toothpick- but you know. 

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This recipe is beyond simple- and quick to make.  I took the easy way out with already prepared buffalo sauce.. and prechopped celery I found in the prepared produce section of my grocery. 

Not sure I could have made it any easier on myself. 

While my meatballs baked (for only about 15-20 mind you) I cooked up my side- creamy blue cheese polenta- yum!  I skipped the blue cheese dressing and opted for the healthier whole grain option.  The quick cooking polenta stirred up quickly and super smooth in no time. 

Start to finish- this meal was on the table in under 30 minutes.  Super simple, super quick, and super delicious. 

And yes.. I’m talking about chicken.  We have a love-hate relationship.

Buffalo Chicken Meatballs with Blue Cheese Polenta

Yield: 4 servings

Serving Size: 4 meatballs and 3/4 cup polenta

Adapted from Epicurious


    Chicken Meatballs
  • 1/3 cup buffalo sauce (such as Franks RedHot)
  • 1 pound ground chicken breast
  • 1 large egg white
  • 1/4 cup chopped celery
  • 3/4 cup Panko breadcrumbs
  • Additional buffalo sauce for basting
  • Polenta
  • 3 cups skim milk
  • 1/2 cup water or low sodium fat-free chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2/3 cup quick-cooking polenta
  • 3/4 cup (3 ounces) crumbled Gorgonzola cheese
  • 1/4 cup chopped green onion


Chicken Meatballs

Preheat the oven to 450°F.

Combine the buffalo sauce, ground chicken, egg white, celery, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 2-inch balls, making sure to pack the meat firmly. Place the balls in a baking sheet coated with cooking spray.

Roast meatballs for 10 minutes, brush additional buffalo sauce on each meatball. Continue roasting for another 5-8 minutes, or until the meatballs are firm and cooked through or until meat thermometer reads 165°F.


Combine milk, 1/2 cup water, salt and black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with meatballs. Sprinkle with green onions.

Nutritional Information:

Calories: 384; Fat: 8 g; Carbohydrate: 42 g; Fiber: 2 g; Protein: 39 g



  1. I made this for dinner tonight. It was absolutely delicious!!!

  2. OMG a must try!

  3. Sarah Jones says:

    These were great! Simple and delicious!

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