Buffalo Chicken Meatballs bring bold flavors and a comforting twist to any table. Spicy Buffalo sauce mixes with tender ground chicken, crunchy vegetables, and a handful of everyday ingredients for a fun take on classic appetizers. These meatballs taste just like Buffalo wings, but in a more portable, poppable package—perfect for game day, dinner, or parties.
Why Choose Buffalo Chicken Meatballs
Buffalo chicken meatballs stand out for their satisfying blend of heat, savory depth, and easy versatility. Baking yields a juicy, golden bite that holds its own whether you serve them as an appetizer or a main dish. The classic pairing of blue cheese or ranch, along with crisp vegetables, gives you that full Buffalo experience without the mess of bones or frying.
Because the base uses ground chicken, you get a protein-packed, leaner option that still feels indulgent. With minimal prep time, they fit neatly into busy weeknight schedules or can be made ahead for stress-free entertaining.
Ingredients Breakdown
A few key ingredients build layers of flavor and texture in each bite. Here’s what you’ll need:
- Ground Chicken: The main star. Choose chicken that’s no leaner than 93% for best results. You can swap in ground turkey.
- Buffalo Sauce: The source of heat and tang. Franks, Texas Pete, or homemade Buffalo sauce all work well.
- Panko Breadcrumbs: Bind the mixture and lock in moisture, ensuring a light texture.
- Egg: Acts as the glue that keeps everything together.
- Vegetables: Diced celery, carrots, and green onions echo classic Buffalo wing accompaniments. They add crunch, color, and flavor.
- Seasonings: Garlic powder, onion powder, salt, and black pepper round out the taste.
- Butter: A little bit melted into the Buffalo sauce for tossing, creating that signature velvety finish.
- Dips: Creamy blue cheese or ranch is classic for serving. Both help cool off the heat of the Buffalo sauce.
- Garnish: Extra green onions, chives, or parsley give a fresh look and a pop of color.
Step-by-Step Preparation
Follow these steps and you’ll turn simple ingredients into flavor-packed meatballs—crispy on the edges, juicy within.
1. Prep
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and even browning.
Dice the celery, carrots, and green onions as finely as possible for even distribution. Measure out the remaining ingredients.
2. Mix
In a large bowl, combine the ground chicken, panko crumbs, diced vegetables, egg, half of the Buffalo sauce, garlic powder, onion powder, salt, and black pepper. Use a fork or clean hands to mix gently until just combined. Avoid overmixing—this keeps the meatballs light, not dense.
3. Form
Scoop out the mixture using a tablespoon or small cookie scoop for even sizing. Roll between your palms to shape into balls about 1½ inches in diameter. You should get roughly 20-24 meatballs from this batch.
Place the meatballs on the lined baking sheet, spacing them evenly without crowding.
4. Bake
Slide the tray into your preheated oven and bake for 18-20 minutes. The meatballs should be lightly browned and register 165°F (74°C) on an instant-read thermometer.
5. Toss in Buffalo Sauce
While the meatballs bake, heat the remaining Buffalo sauce with the butter in a small saucepan over low heat until the butter melts and the sauce is smooth.
When the meatballs come out of the oven, transfer them to a large mixing bowl. Pour the warm Buffalo sauce over the meatballs and toss until every piece is thoroughly coated.
6. Serve
Transfer the hot glazed meatballs to a serving platter. Sprinkle with extra green onions or chives. Add a side of blue cheese or ranch for dipping. For the full experience, layer the platter with celery and carrot sticks.
Tips for Success
- Prevent Sticking: Wet your hands every few meatballs to prevent the mix from clinging.
- Uniform Size: Use a small scoop for consistent meatballs that cook evenly.
- Rest for Juiciness: Let the meatballs sit for 2-3 minutes after baking before tossing in sauce; this helps retain moisture.
- Adjust Spice: Prefer more heat? Add a pinch of cayenne to the mix or choose an extra hot Buffalo sauce.
Common Variations
- Cheesy Twist: Fold in crumbled blue cheese or shredded cheddar for a gooey center.
- Alternative Proteins: Ground turkey or even lean beef works well as substitutes for chicken.
- Slow Cooker Option: Brown the meatballs first in a skillet, then transfer to a slow cooker with the sauce and cook on high for 2 hours for ultra-tender bites.
Serving Suggestions
Buffalo chicken meatballs adapt to any occasion. Here’s how you can serve them:
| Option | How to Enjoy |
|---|---|
| As Appetizer | Piled onto a platter with dips and crunchy veggies |
| Game Day Snack | Skewered on toothpicks for easy grabbing |
| Main Course | Over salad greens, inside a sub roll, or on rice |
| Party Sliders | On mini buns with slaw for a Buffalo-style slider |
Feel free to double the recipe for large gatherings, or freeze half for a quick weeknight meal later.
Storing Leftovers
Buffalo chicken meatballs keep well, making them a practical make-ahead dish.
- Refrigerate: Store cooled meatballs in an airtight container for 3-4 days.
- Freeze: Arrange cooked, cooled meatballs on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container for up to 3 months. For best texture, freeze without sauce and toss with warmed sauce after reheating.
- Reheat: Warm refrigerated meatballs in a 350°F oven for 10-12 minutes or microwave in short bursts. Add fresh Buffalo sauce if needed for moisture and zing.
Frequently Asked Questions
Can I make these meatballs ahead?
Yes—form the uncooked meatballs the night before, cover, and refrigerate. Bake fresh before serving. Or, fully bake and reheat with sauce later.
What’s the best Buffalo sauce?
Classic brands like Frank’s RedHot or your own homemade blend work well. Choose your level of heat and preferred tang.
My mixture is too wet—what should I do?
Add extra panko a tablespoon at a time until it’s just firm enough to shape, but still moist.
Can I make these gluten-free?
Absolutely. Swap panko for gluten-free breadcrumbs. Double-check your Buffalo sauce label too.
Nutritional Snapshot
Buffalo chicken meatballs are lighter than traditional wings yet don’t skimp on taste. They offer lean protein with less saturated fat. Serve alongside vegetables and yogurt-based ranch for extra nutrients.
| Nutrient | Per 4 Meatballs (estimate) |
|---|---|
| Calories | 220 |
| Protein | 20g |
| Carbohydrates | 8g |
| Fat | 10g |
| Fiber | 1g |
Macros will shift with your chosen sauces and mix-ins.
Buffalo chicken meatballs deliver a powerful punch of flavor in every bite. They’re easy to make, fun to eat, and adaptable for any occasion. You get the same satisfaction as biting into Buffalo wings but with a lot less mess—and more ways to enjoy. Whether you’re hosting friends, craving comfort food, or looking for a make-ahead option, this recipe covers it all.
Buffalo Chicken Meatballs
Quick and easy Buffalo chicken meatballs pack all the flavor of your favorite spicy Buffalo wings. They come in a fun, bite-sized form and make a great appetizer or main dish.
Ingredients
- 1/4 cup finely diced carrots
- 1-1 1/2 pounds ground chicken
- 1/4 cup finely diced celery
- 1/3 cup panko breadcrumbs
- 2 tablespoons butter
- 1/4 cup thinly sliced green onions, plus more for garnish
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1/2 cup Buffalo sauce, divided
- 1/2 teaspoon onion powder
- 1 large egg
- Blue cheese or ranch dressing, for serving
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the ground chicken, 1/4 cup Buffalo sauce, breadcrumbs, celery, carrots, green onions, egg, garlic, onion powder, salt and pepper until well combined.
- Using a cookie scoop or your hands, form the mixture into 1 1/2-inch meatballs and place on the prepared baking sheet. You should get about 20-24 meatballs.
- Bake for 18-20 minutes, until the meatballs are cooked through and lightly browned. They should read 165°F (75°C) on a meat thermometer.
- While the meatballs cook, combine the remaining Buffalo sauce with the butter. Stir over medium-low heat until melted and smooth.
- Remove the meatballs from the oven and transfer to a large bowl. Drizzle the buttery Buffalo sauce over the top and toss to coat.
- Serve hot with blue cheese or ranch dressing for dipping and extra green onions for garnish.