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Best Buffalo Chickpea Meatballs with Ranch Dip

Get ready to elevate your meatball game with these Buffalo Chickpea Meatballs paired with a creamy Yogurt Ranch dipping sauce. They’re smoky, spicy, and loaded with plant-based protein, making them a delicious and healthier alternative to traditional meatballs. Perfect as an appetizer, snack, or main course, these chickpea meatballs are easy to make and packed with bold, irresistible flavors
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings (makes about 16 meatballs)
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Yogurt Ranch:
  • ⅓ cup plain Greek yogurt 2% fat recommended
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons fresh lemon juice
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoons finely chopped fresh dill or ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Buffalo Chickpea Meatballs:
  • 1 15-oz. can chickpeas, drained, rinsed, and patted dry
  • ½ cup plain breadcrumbs
  • 2 eggs
  • 2 tablespoons buffalo sauce plus more for garnish
  • 1 teaspoon dried parsley
  • ¾ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil for cooking
Optional Garnish:
  • Crumbled blue cheese
  • Extra chopped chives

Method
 

Prepare the Yogurt Ranch:
  1. In a small mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, onion powder, salt, and pepper.
  2. Whisk until smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
Make the Chickpea Mixture:
  1. Mash the chickpeas in a large bowl using a fork or potato masher until slightly chunky. You can also use a food processor for a smoother consistency.
  2. Add breadcrumbs, eggs, buffalo sauce, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until the mixture holds together when pressed.
Shape the Meatballs:
  1. Form the chickpea mixture into balls about 1 ½ inches in diameter using your hands or a cookie scoop. Place the meatballs on a plate or tray.
Cook the Meatballs:
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the meatballs, ensuring they don’t touch. Cook for 2–3 minutes per side, turning to brown all over, until golden and heated through.
Garnish and Serve:
  1. Drizzle extra buffalo sauce over the cooked meatballs.
  2. Garnish with crumbled blue cheese and chopped chives, if desired.
  3. Serve with the yogurt ranch dip on the side.

Notes

  • Customize the Heat: Adjust the amount of buffalo sauce to suit your spice preference.
  • Make It Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2 ½ tablespoons water per egg) and use vegan yogurt and mayo.
  • Baking Option: Bake the meatballs at 375°F (190°C) for 15–20 minutes, flipping halfway through, until golden.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
  • Serving Ideas: Enjoy as an appetizer, over a salad, or in a wrap with fresh veggies and extra ranch.

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