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Honey Buffalo Chicken Meatballs with Greek Yogurt Blue Cheese

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Dip Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings 4
Author Laura Doerr


  • 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


  1. In a medium bowl, combine all of the dressing ingredients. Stir to combine, cover and refrigerate for at least 3-4 hours, or overnight.

  2. If meatballs are frozen, place in microwave safe bowl, and microwave for 2-3 minutes with a splash of water to thaw slightly.

  3. 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.

  4. 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.