St. Lucifer Buffalo Chicken Meatballs

St. Lucifer Buffalo Chicken Meatballs


  • 2 tablespoons of vegetable oil
  • 4 tablespoons of unsalted butter
  • 1/2 cup of your favorite hot sauce, we use Frank’s Red Hot
  • 1/4 cup of your favorite BBQ sauce, we use Sweet Baby Rays
  • 1 tablespoon of Worcestershire Sauce
  • 1 teaspoon of black pepper
  • 2 teaspoon of St. Lucifer Habanero Table Spice 
  • 1 pound ground chicken
  • 1 large egg
  • 1 stalk of celery, minced
  • 3/4 cup on panko bread crumbs
  • 1/2 teaspoon of celery seeds
  • 1/2 teaspoon of kosher salt
  • Chives, parsley, or scallions for garnish


  • Combine butter, hot sauce, BBQ sauce, Worcestershire sauce, St. Lucifer Habanero Table Spice.
  • Cook on low heat whisking until the butter is melted in with the hot sauce.
  • Remove from heat and let cool for 10 minutes.
  • In a large mixing bowl combine chicken, egg, celery, panko, 1/2 the hot sauce mixture, celery seeds, salt, and pepper.
  • Mix by hand to fully incorporate all the ingredients.
  • Let mixture sit in fridge for 2 hours or up to 24 hours.
  • Preheat oven to 425F.
  • Coat heavy duty baking sheet with oil, evenly coating the surface with your hands. Set aside.
  • Roll mixture into round, 1" balls, making sure to pack firmly.
  • Place the balls on the baking sheet, snugged together in rows. Touching is recommended.
  • Bake for 15-20 minutes, or until the balls are firm, browned, and cooked through. It is recommended for the temperature to read 165 degrees.
  • Mix balls with some of the leftover hot sauce mixture, leaving some for additional dipping.
  • Stick with toothpicks and serve with blue cheese or ranch dressing.
  • Garnish with chopped chives, parsley, or scallions.

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