Buffalo Chicken and Rice Meatballs


  • 1 lb ground chicken
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 scallions
  • ¼ cup Frank’s hot sauce
  • 1 egg
  • 1 cup cooked rice
  • Organic Vegetable oil spray
  • 1/3 sour cream
  • 1/3 mayonnaise
  • ½ lemon
  • 1 tsp salt
  • ½ c blue cheese crumbles
  • In a large bowl, thoroughly combine ground chicken, onion powder, garlic powder, minced scallions, hot sauce, egg, and cooked rice.
  • Form two tablespoons of chicken mixture into meatballs by gently rolling each ball in your hands. Dip your hands in water to reduce stickiness while rolling. Place the meatballs on a plate or baking sheet until all meatballs are done.
  • Place meatballs in basket, careful not to crowd. Spray with organic vegetable oil spray.
  • Air Fry in batches at 400°F / 205°C for 12 Minutes. After 12 Minutes, spray the meatballs and brush additional hot sauce on top. Air Fry for another 3-5 Minutes, until golden.
  • While the meatballs are cooking, make the blue cheese sauce. In a small bowl, whisk together mayonnaise, lemon juice, salt, and sour cream. Add in blue cheese and stir to combine.
  • Serve the chicken meatballs with sliced scallions and blue cheese sauce for dipping. Enjoy temperature or straight out of the air fryer!
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