These buffalo chicken meatballs deliver big flavor and are fully customizable. Loaded with veggies, couscous, blue cheese vinaigrette and wing sauce, they’re satisfying and easy to adapt to your taste.
It’s buffalo chicken season!
These buffalo chicken meatball bowls are delicious and simple to assemble. The meatballs stay tender and juicy, and they’re served over pearl couscous with blue cheese vinaigrette, shredded lettuce, carrots and a drizzle of homemade ranch if you like.
A seriously tasty combination.
This recipe is a great way to turn a favorite weekend flavor into an easy weeknight meal. The bowls are highly customizable, so everyone can make theirs just how they like it.
I’ve made buffalo chicken meatballs for years and they’re always a crowd-pleaser. You can bake them or brown them in a skillet; both work well.
What I love most about this dish is how adaptable it is.
If blue cheese isn’t your thing, skip it and use ranch with extra wing sauce. Prefer a milder heat? Use a milder wing sauce. Don’t want celery or ranch—leave them out. This bowl is meant to be adjusted to your preferences.
A classic buffalo profile balances heat, creaminess and a bright bite. That’s why I include blue cheese and ranch, shredded lettuce, green onions, chives and cilantro. And of course, lots of wing sauce.
Still, feel free to tailor the toppings to what you enjoy most.
The meatballs are where the flavor really shines. They stay juicy and are filled with shredded carrots, green onions, blue cheese, chives and ranch seasoning, so every bite is packed with taste.
For the best buffalo flavor, include those add-ins in the meatballs—their combined flavor is what makes the dish sing.
I prefer pearl couscous as the base. It cooks in about 15 minutes and makes a satisfying bed for the meatballs and toppings. Toss it with a little dressing so every forkful has flavor.
I top the couscous with a blue cheese vinaigrette that’s tangy and slightly creamy without being heavy. It pairs well with vegetables and the buffalo meatballs. Toss the couscous lightly with the dressing, then pile on meatballs, shredded lettuce, carrots, celery (optional), green onions and more blue cheese. Finish with extra wing sauce and a drizzle of the vinaigrette, or add ranch if you prefer.
Buffalo Chicken Meatball Bowls
Buffalo Chicken Meatball Bowls
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Ingredients
- 1 cup dry pearl couscous
- 1 ½ cups chicken stock
as much as you’d like, for the bowls:
- chopped celery
- chopped green onions
- shredded carrots
- shredded lettuce
- chopped fresh cilantro
- crumbled blue cheese
- ranch dressing
meatballs
- 1 pound ground chicken
- ⅓ cup Italian seasoned breadcrumbs
- ⅓ cup shredded carrots plus more for the bowls
- 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
- 1 tablespoon olive oil
blue cheese vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 teaspoon dried dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch salt and pepper
- ½ cup olive oil
- 4 tablespoons crumbled blue cheese
Instructions
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Prepare the pearl couscous according to package directions using the chicken stock; this usually takes 10 to 15 minutes. While it cooks, chop the vegetables for the bowls.
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Make the meatballs: in a bowl combine the ground chicken, breadcrumbs, shredded carrots, chopped green onions, ranch seasoning, cilantro, wing sauce, chives and a generous pinch of salt and pepper. Mix until almost combined, then stir in the gorgonzola or blue cheese. Form into 1-inch meatballs (wetting your hands helps form smooth balls).
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To brown the meatballs, heat 1 tablespoon olive oil in a nonstick skillet over medium. Add the meatballs and brown for about 1 minute, flip and continue to brown on all sides until cooked through, about 8 to 10 minutes total. Add a few splashes of wing sauce and toss to coat. The internal temperature should reach 165°F.
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Make the blue cheese vinaigrette while the meatballs cook, or ahead of time. Whisk together vinegar, garlic, chives, honey and Dijon. Stream in the olive oil while whisking until emulsified, then stir in the blue cheese. The dressing keeps in the refrigerator for 2 to 3 days.
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Assemble the bowls: toss the couscous with a bit of the blue cheese dressing and divide it between four bowls. Top with shredded carrots, celery (if using), lettuce, green onions and cilantro. Add several meatballs, drizzle with extra wing sauce and blue cheese vinaigrette, and add ranch if you like.
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Serve and enjoy. There’s no single right way to build the bowl—customize it to your taste.
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Thank you so much!
Obsessed.