Buffalo Chicken Meatball Naan Bites
Looking for a fun, flavorful, and easy-to-make appetizer that will be the MVP of your game day spread? These Buffalo Chicken Meatball Mini Naan Bites are a total crowd-pleaser! Juicy, tender buffalo-spiced meatballs are baked to perfection, tossed in a bold and tangy sauce, and served on soft, pillowy naan minis. Topped with a drizzle of ranch, crumbles of blue cheese, and a sprinkle of fresh parsley, these bites are the perfect balance of spicy, creamy, and savory. Whether you’re hosting a party or just craving a fun twist on classic buffalo wings, this recipe is a guaranteed win. Let’s get cooking!
Why Ground Chicken Thighs Are the Best Choice for This Recipe
When it comes to making the juiciest, most flavorful meatballs, using ground chicken thighs is a game-changer. Unlike ground chicken breast, which tends to be lean and sometimes dry, chicken thighs have a higher fat content, making them more tender and naturally rich in flavor. This extra fat helps keep the meatballs moist, even after baking, and allows them to soak up that delicious buffalo sauce without becoming tough or rubbery.
If you’re having trouble finding ground chicken thighs at your local grocery store, consider investing in a meat grinder. Grinding your own chicken at home not only ensures the freshest quality, but also gives you complete control over the texture and fat content. Many grocery stores carry whole boneless, skinless chicken thighs at a great price, making this a cost-effective and versatile option for home cooking. Plus, a meat grinder is a fantastic tool to have in your kitchen for creating custom ground meats, whether it’s for burgers, meatballs, or even sausage.
So, if you want the best possible texture and flavor for your Buffalo Chicken Meatball Mini Naan Bites, opt for ground chicken thighs—or better yet, grind your own at home!
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The Perfect Bite-Sized Base: Why Panaji Naan Minis Work So Well
When it comes to crafting the ultimate game-day appetizer, the base is just as important as the toppings. That’s where Panaji Naan Minis come in! These soft, fluffy, bite-sized naan rounds are made with real ghee butter and buttermilk, giving them an authentic flavor and premium quality. Their pillowy texture perfectly complements the saucy, spicy buffalo chicken meatballs, providing the ideal balance of chewiness and structure to hold all the delicious toppings.
What makes Panaji Naan Minis stand out is their convenience and versatility—they’re pre-made, easy to toast, and just the right size for handheld bites. Unlike traditional naan, which can be large and require cutting, these mini versions are already portioned, making them perfect for appetizers, sliders, or even creative personal pizzas. They absorb just the right amount of sauce while staying sturdy enough to hold everything together, making them the perfect pairing for bold, flavorful toppings like buffalo chicken, blue cheese crumbles, and ranch drizzle.
Whether you're hosting a party, prepping an easy snack, or just craving a fun twist on classic flavors, Panaji Naan Minis elevate every bite and make entertaining effortless!
Buffalo Chicken Meatball Naan Bites
Ingredients
- 1 lb ground chicken (thighs or breast)
- 1 large egg
- 1/4 cup almond flour
- 2 tbsp water
- 2 tbsp heavy cream
- Half of an onion, grated
- good pinch of salt/pepper
- 1 tsp Garlic powder
- 1/2 cup mild buffalo sauce + 2 tbsp of water
- Ranch dressing, for drizzle
- Blue cheese crumbles, for topping
- Chopped parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine almond flour with a touch of water. Mix it until a thick slurry forms. Set aside.
- In a large mixing bowl, combine the ground chicken, egg, grated onion, almond flour, half & half, salt, pepper, and garlic powder. Gently mix until just incorporated—be careful not to overmix to keep the meatballs tender.
- Using a tablespoon or small scoop, shape the mixture into meatballs and arrange them on a lined baking sheet.
- Bake in a preheated oven at 400°F for 18–20 minutes, or until golden brown and fully cooked (internal temperature of 165°F).
- Meanwhile, mix the buffalo sauce with a splash of water to slightly thin it out. Set aside.
- Once the meatballs are done baking, evenly coat them with the buffalo sauce. Toss gently, then return them to the oven for another 5–7 minutes to allow the sauce to caramelize and deepen in flavor.
- While the meatballs finish, lightly toast the @PanajiNaan Minis.
- To assemble, place a meatball on each naan mini and garnish with a drizzle of ranch, crumbled blue cheese, and freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories
141Fat (grams)
6.7 gCarbs (grams)
15.4 gProtein (grams)
6 gThese macros are approximate and calculated based on standard ingredient values. Actual macros may vary depending on specific brands, portion sizes, and ingredient substitutions. For the most accurate nutritional information, consider using a food scale and a nutrition calculator.
