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–+ servings
Buffalo chicken meatballs and french fries plated with drizzled buffalo sauce and ranch

Buffalo Chicken Meatballs and French Fries

These Buffalo Chicken Meatballs and French Fries are crispy, saucy, and made entirely on one pan. Perfect for busy weeknights, game day, or casual family dinners with minimal cleanup.
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Prep Time 50 minutes
Cook Time 40 minutes
Servings 6

Ingredients  

French Fries

  • 2 lbs Yukon Gold or Russet potatoes cut into 1/4 inch fries
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp cornstarch

Buffalo Chicken Meatballs

  • 2 lbs ground chicken
  • 1 cup panko bread crumbs
  • 2 large eggs
  • 1/2 cup buffalo wing sauce
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

For Serving (optional)

  • Ranch and/or blue cheese dressing
  • Extra buffalo sauce
  • Blue cheese crumbles
  • Chopped green onions

Method 

  • Add the cut potatoes to a large bowl and cover with cold water. Make sure they are fully submerged. Soak for 30 minutes to 1 hour.
  • Preheat oven to 425 degrees convection. Drain the potatoes and blot them completely dry using a clean kitchen towel. Transfer potatoes to a parchment lined baking sheet. Add avocado oil, salt, pepper, and cornstarch. Toss until evenly coated and spread into an even layer. Bake fries for 20 minutes.
  • While the fries cook, make the meatballs. In a large bowl combine ground chicken, panko, eggs, buffalo wing sauce, garlic powder, salt, and pepper. Mix just until combined.
  • Remove the baking sheet from the oven and carefully push the fries to one side to make room. Form mixture into evenly sized meatballs. Add the meatballs to the sheet pan and lightly spray with cooking oil.
  • Return to the oven and bake for 18 to 20 minutes, or until the meatballs are cooked through and the fries are crispy.
  • Garnish with extra buffalo sauce, ranch, blue cheese crumbles, and green onions. Serve with celery and carrot sticks on the side.
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