Honey Buffalo Chicken Meatballs with Greek Yogurt Blue Cheese
These Honey Buffalo Chicken Meatballs are SO easy and tasty, and you must pair them with the Greek Yogurt Herbed Blue Cheese Dip. I use my All Purpose Chicken Meatballs for this recipe because I almost always have my freezer stocked with them, but you can easily make a one pound batch in about 20 minutes.
Whenever we order buffalo chicken wings we get a side of ranch and blue cheese. Erik doesn’t really care for ranch, and I tend to lean towards ranch, but like both sauces for wings! I don’t know how they do it, but restaurant blue cheese dressing is always so good. Somehow they make it really mild where the blue cheese isn’t so strong. That’s what I tried to do here with the dip. It has all the fresh herbs of a ranch dressing, but with Gorgonzola crumbles mixed in.
The Greek yogurt dip makes an awesome veggie dip or salad dressing too. It is best to make this dip plenty in advance of serving so the flavors have time to come together. I like to make dips like this the night before so they have overnight to come together, you really can tell a difference. If you were to serve it right away it would taste relatively bland. This fresh, cool, and creamy dip really pairs perfectly with the honey buffalo chicken meatballs.
The sauce is exactly what you think…honey and buffalo sauce. I like the addition of honey because it just adds a tiny hint of sweetness and helps glaze the sauce onto the meatballs. The buffalo is still very much the dominant flavor, so if you are looking for a sweeter buffalo you can add more honey. If you haven’t made my All Purpose Chicken Meatballs yet, I highly suggest them! Below are a few favorite ways to enjoy them:
Chicken Meatball Enchilada Bowls
Vegetable Lo Mein with Hoisin Meatballs
Perfectly pop-able! Enjoy!
Honey Buffalo Chicken Meatballs with Greek Yogurt Blue Cheese
Ingredients
- 25-30 All Purpose Chicken Meatballs
- 1 cup buffalo sauce such as Franks Red Hot Buffalo
- 1/4 cup honey
For the Greek yogurt blue cheese
- 1 cup plain fat free Greek Yogurt
- 1/4 cup buttermilk
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh dill chopped
- 2 tbsp fresh chives chopped
- 1 tsp fresh thyme chopped
- 1 tbsp lemon juice
- 1 clove fresh garlic minced
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/3 cup Gorgonzola or blue cheese crumbles
- 1/2 tsp salt
- fresh cracked pepper
Instructions
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In a medium bowl, combine all of the dressing ingredients. Stir to combine, cover and refrigerate for at least 3-4 hours, or overnight.
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If meatballs are frozen, place in microwave safe bowl, and microwave for 2-3 minutes with a splash of water to thaw slightly.
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In a skillet, heat the buffalo and honey over medium, whisk to combine. Add in meatballs and simmer on med-low until sauce is warmed and meatballs are heated through.
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Serve with herbed blue cheese dressing, and some fresh veggies. Enjoy!
Recipe Notes
I recommend making the Greek yogurt dip the night before, the longer it has to set and chill, the more flavorful it will be.
If you want your sauce sweeter, add more honey. The buffalo is still pretty dominant with this recipe, just a touch of sweetness.
