These buffalo chicken meatballs bake on a single sheet pan alongside broccoli florets for an easy, flavorful weeknight meal. Finish with extra wing sauce and a tangy Greek yogurt blue cheese dressing for a bright, balanced bite.
Easy, reliable dinners are essential — and this one delivers.
This recipe combines juicy, herb-scented buffalo chicken meatballs with roasted broccoli for a complete sheet-pan dinner. After roasting, the meatballs get a drizzle of buffalo wing sauce and a generous spoonful of Greek yogurt blue cheese dressing, then a sprinkle of green onions for freshness.
The contrast of textures and flavors is what makes this dish a winner: tender meatballs studded with carrots and herbs, a little heat from the wing sauce, and a cool, creamy dressing to round everything out.
If you like buffalo chicken, you’ll love this quick version of a flavor profile you might already enjoy in slow-cooker form. These meatballs are versatile: serve them on sandwich rolls, over rice or potatoes, or simply plated with roasted vegetables.
Meatballs are a family favorite here — they’re kid-approved, reheat well, and make great leftovers for lunches or snacks. Paired with our go-to roasted broccoli, this becomes a weekday meal everyone will eat.
The meatball mix includes shredded carrot, green onions, cilantro, and crumbled gorgonzola. Gorgonzola’s crumbly texture creates little pockets of melty, tangy cheese inside each meatball. A bit of wing sauce in the mix boosts the buffalo flavor throughout.
There are two easy ways to prepare the meatballs. For extra color and moisture retention, quickly sear them in a skillet before roasting. A brief browning step gives a golden crust and helps lock in juices. Then arrange the meatballs and broccoli on a sheet pan and finish in the oven for 15–20 minutes. If you prefer to skip browning, place the meatballs directly on the baking sheet and bake a little longer — start them alone for about 10 minutes, then add the broccoli and roast for another 15–20 minutes.
Both methods are simple and delicious.
Serve these meatballs and broccoli alongside rice, potatoes, or enjoy them as they are. Leftovers keep well and make an excellent packed lunch or quick dinner on busy nights.
The Greek yogurt blue cheese dressing is the perfect finishing touch — creamy, tangy, and bright. It pairs beautifully with both the meatballs and the roasted broccoli and can double as a dipping sauce. Make it ahead and store in the refrigerator.
This is a modern family favorite that’s quick to pull together and satisfying for all ages.
Sheet Pan Buffalo Chicken Meatballs & Broccoli
Sheet Pan Buffalo Chicken Meatballs with Broccoli
Ingredients
- 1 pound ground chicken
- ⅓ cup Italian seasoned breadcrumbs
- ⅓ cup shredded carrots
- ⅓ cup chopped green onions, plus more for serving
- ¼ cup chopped fresh cilantro
- ¼ cup buffalo wing sauce, plus more for drizzling
- 2 tablespoons chopped fresh chives
- 1 teaspoon ranch seasoning
- kosher salt and pepper
- ⅓ cup crumbled gorgonzola cheese
- 2 to 3 tablespoons olive oil
- 4 cups broccoli florets
yogurt blue cheese sauce
- 1 cup plain Greek yogurt
- ½ lemon, juiced
- kosher salt and pepper
- ¾ cup crumbled blue cheese
- 2 green onions, thinly sliced
- 1 teaspoon chives
- 1/2 teaspoon dried dill
Instructions
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Preheat the oven to 425 degrees F.
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In a bowl, combine the ground chicken, breadcrumbs, shredded carrots, green onions, ranch seasoning, cilantro, buffalo wing sauce, chives, and a generous pinch of salt and pepper. Mix until nearly combined, then fold in the crumbled gorgonzola. Shape into 1-inch meatballs — wetting your hands helps form smooth spheres.
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Optional but recommended: brown the meatballs briefly in a skillet for color and to seal in juices.
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To brown, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add meatballs and cook about 1 minute per side until golden.
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Transfer meatballs to one side of a sheet pan. Arrange broccoli florets on the other side, drizzle with remaining olive oil, and season with salt and pepper.
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Roast at 425 degrees F for 15–20 minutes, until the broccoli is golden and the meatballs reach an internal temperature of 165 degrees F.
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Remove from the oven. Drizzle meatballs with additional wing sauce, spoon over the Greek yogurt blue cheese dressing, and scatter sliced green onions on top. Serve immediately.
yogurt blue cheese sauce
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Combine all sauce ingredients in a bowl, mashing the blue cheese into the yogurt as you stir. Adjust seasoning if needed. Serve right away or refrigerate until ready to use.
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