Buffalo Chickpea Meatballs with Yogurt Ranch

Looking for a flavorful, healthier twist on a classic appetizer? These Buffalo Chickpea Meatballs with Yogurt Ranch are the perfect combination of spicy, tangy, and creamy. Made with chickpeas instead of ground meat, these meatballs are an excellent plant-based alternative that still deliver on flavor. The buffalo sauce provides the signature heat you crave, while the crumbled feta and Greek yogurt ranch dipping sauce balance out the spice with creamy, tangy goodness. Whether served as a snack, appetizer, or party food, these meatballs will quickly become a favorite at your next gathering.

Not only are these meatballs a great addition to any spread, but they’re also incredibly easy to prepare. With just a handful of ingredients and minimal prep time, you can have a batch of these spicy chickpea meatballs baked and ready to serve in about 35 minutes. The yogurt ranch dipping sauce adds a cooling touch, perfect for dipping and enhancing the flavor of these crispy, zesty meatballs. Get ready to enjoy a healthier yet indulgent snack with a bold flavor kick!

Why You’ll Love This Recipe

1. Plant-Based & Delicious

Made with chickpeas, these meatballs are a healthy alternative to traditional meatballs, offering a great option for vegetarians and vegans (just skip the feta cheese for a fully plant-based version).

2. Bold Buffalo Flavor

The spicy buffalo sauce gives these meatballs a perfect heat level, making them ideal for anyone who loves bold flavors.

3. Quick & Easy

With minimal ingredients and just 35 minutes of total cooking time, these meatballs are a quick and easy meal or snack to prepare.

4. Tasty Yogurt Ranch Sauce

The creamy yogurt ranch dipping sauce adds a tangy balance to the spicy buffalo flavor, making each bite even more enjoyable.

5. Perfect for Parties

These buffalo chickpea meatballs are the perfect finger food for parties or game day. They’re easy to eat, flavorful, and sure to impress your guests.

Ingredients

• Chickpeas (15 oz can)
• Breadcrumbs
• Buffalo sauce
• Green onions, chopped
• Feta cheese, crumbled
• Egg
• Salt and pepper
• Greek yogurt
• Ranch seasoning
• Lemon juice

Variations

• Vegan Version: To make this recipe fully vegan, use a flax egg or a chia egg instead of the regular egg, and omit the feta cheese or substitute with a vegan cheese alternative.
• Spicy Kick: If you love extra spice, increase the amount of buffalo sauce or add a pinch of cayenne pepper to the chickpea mixture.
• Gluten-Free: Use gluten-free breadcrumbs to make this dish gluten-free.
• Cheese Swap: Instead of feta, you can use goat cheese or even cheddar for a different flavor profile.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Chickpeas

In a food processor, pulse the chickpeas until they are finely chopped. You want the chickpeas to be in small pieces, but not completely pureed.

Step 3: Mix the Ingredients

In a large bowl, combine the chopped chickpeas, breadcrumbs, buffalo sauce, chopped green onions, crumbled feta cheese, egg, salt, and pepper. Stir everything together until well combined.

Step 4: Form Meatballs

Roll the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Step 5: Bake the Meatballs

Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and slightly golden on the outside.

Step 6: Make the Yogurt Ranch Sauce

While the meatballs are baking, prepare the dipping sauce by mixing Greek yogurt, ranch seasoning, and lemon juice in a small bowl. Stir until smooth and well combined.

Step 7: Serve

Once the meatballs are cooked, remove them from the oven and serve hot with the yogurt ranch dipping sauce on the side.

Tips for Making the Recipe

• Chickpea Texture: Don’t over-process the chickpeas in the food processor; you want a chunky texture rather than a smooth paste.
• Make Ahead: You can prepare the meatball mixture ahead of time and store it in the fridge for up to 24 hours before baking. This makes the prep even easier!
• Crispy Meatballs: For extra crispy meatballs, you can broil them for 1-2 minutes at the end of baking. Keep an eye on them to prevent burning.
• Adjust Spiciness: If you prefer a milder flavor, reduce the amount of buffalo sauce. For a spicier version, feel free to add more.

How to Serve

These Buffalo Chickpea Meatballs are perfect served as an appetizer or snack at parties, game days, or family gatherings. Pair them with extra dipping sauce on the side, along with crunchy vegetables like carrots and celery for a more traditional buffalo wing experience. They’re also great with a side of roasted potatoes or a simple salad.

Make Ahead and Storage

Storing Leftovers

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Freezing

These meatballs freeze well! After baking, let them cool completely before placing them in an airtight container or freezer bag. Freeze for up to 3 months. When ready to serve, reheat them in the oven at 350°F (175°C) for about 15-20 minutes.

Reheating

To reheat, simply place the meatballs in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

FAQs

1. Can I make these meatballs gluten-free?

Yes! Just substitute the breadcrumbs with gluten-free breadcrumbs for a gluten-free version of this recipe.

2. Can I skip the feta cheese?

Absolutely! You can omit the feta cheese or substitute it with a non-dairy cheese for a vegan version.

3. How can I adjust the spice level?

If you prefer a milder heat, reduce the buffalo sauce. For more heat, add extra buffalo sauce or even a dash of hot sauce.

4. Can I use canned chickpeas?

Yes, canned chickpeas work perfectly for this recipe! Just be sure to drain and rinse them before using.

5. Can I use a different dipping sauce?

Yes, you can substitute the yogurt ranch sauce with blue cheese dressing or any dip of your choice.

6. Can I bake these meatballs without parchment paper?

Yes, but using parchment paper helps prevent the meatballs from sticking to the baking sheet and makes cleanup easier.

7. Can I make the dipping sauce in advance?

Yes, you can make the yogurt ranch dipping sauce ahead of time and store it in the refrigerator for up to 3 days.

8. How do I ensure the meatballs hold together?

The egg and breadcrumbs will help bind the meatballs. If you find the mixture too wet, you can add more breadcrumbs to achieve the desired consistency.

9. Can I cook these meatballs in an air fryer?

Yes! Preheat your air fryer to 375°F (190°C) and cook the meatballs for about 12-15 minutes, shaking the basket halfway through.

10. Can I use a food processor for the entire recipe?

Yes, you can use the food processor to chop the chickpeas and mix the ingredients, but be sure not to over-process them into a paste.

Conclusion

Buffalo Chickpea Meatballs with Yogurt Ranch are a tasty, healthy, and easy-to-make appetizer that will delight your guests and spice up any occasion. With the perfect balance of heat from the buffalo sauce and the creamy, tangy yogurt ranch dip, these meatballs are sure to be a hit. Whether you’re serving them at a party or enjoying them as a quick snack, this recipe is guaranteed to satisfy your cravings for bold flavors!

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