If you’re searching for a spicy, crowd-pleasing appetizer or a punchy main dish, look no further than these Buffalo Chicken Meatballs. They pack everything you love about classic buffalo wings into perfectly juicy, bite-sized morsels that are as easy to make as they are to devour. Whether you’re prepping for game day, a family get-together, or a weeknight dinner with a twist, these meatballs offer all the flavor with a lot less fuss and mess. Buffalo Chicken Meatballs are about to become your new favorite way to bring spice and zing to the table—no wet napkins or sticky fingers required.
Ingredients You’ll Need
The beauty of Buffalo Chicken Meatballs is their simplicity—each ingredient is chosen to maximize flavor, bring out the perfect texture, and create those signature bold colors when tossed in that fiery sauce. Here’s everything you’ll need, along with tips to make sure each element shines its brightest.
- Ground chicken: Lean yet juicy, it soaks up all the flavor from the sauce and keeps the meatballs tender.
- Breadcrumbs: Helps bind the mixture together and gives just the right amount of structure—swap for almond flour to go low carb!
- Egg: The perfect binder; it ensures the meatballs hold their shape without being dense.
- Finely diced celery: Adds classic buffalo crunch and a fresh zip in every bite.
- Finely diced onion: Brings subtle sweetness and extra moisture for irresistibly juicy meatballs.
- Garlic powder: Infuses a steadily savory backbone that rounds out the spice.
- Salt: Enhances every single ingredient and balances out the buffalo sauce’s heat.
- Black pepper: A gentle kick of warmth that compliments the spicy sauce.
- Buffalo wing sauce: The star player—choose your favorite for maximum flavor and fire.
- Unsalted butter: Softens the sauce and offers a silky, restaurant-style finish.
- Olive oil: Ensures the meatballs brown lightly on the outside while staying moist inside.
- Chopped fresh parsley: A fresh herbal pop that makes the finished dish look (and taste) lively.
How to Make Buffalo Chicken Meatballs
Step 1: Make the Meatball Mixture
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to keep cleanup easy. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, celery, onion, garlic powder, salt, and black pepper. Gently mix everything together—using your hands is the best way to ensure all the flavors are distributed without overworking the meat, which is key for juicy, tender meatballs.
Step 2: Shape and Bake
Scoop out about one tablespoon of the mixture at a time and roll into 1-inch balls. Place each one on your prepared baking sheet with a bit of room between them. You should end up with around 20 meatballs. Bake for 18 to 20 minutes, or until the meatballs are golden and reach an internal temperature of 165°F. Don’t overbake—just keep an eye on them as the aroma fills your kitchen!
Step 3: Make the Buffalo Sauce
While the meatballs are in the oven, grab a small saucepan. Add the buffalo wing sauce and butter, and heat over low until the butter melts and blends fully into the sauce. This step creates the glossy, spicy coating that’s absolutely essential to perfect Buffalo Chicken Meatballs.
Step 4: Toss and Coat
When the meatballs finish baking, transfer them to a large mixing bowl. Pour the warm buffalo sauce over the top, then gently toss until every meatball is thoroughly coated. You want every side bathed in that fiery, buttery goodness!
Step 5: Garnish and Serve
Sprinkle on plenty of fresh parsley for a bright, herby finish. Serve your Buffalo Chicken Meatballs hot and, if you like, arrange them on a platter alongside ranch or blue cheese dressing. That creamy dip is a dreamy match for the spice.
How to Serve Buffalo Chicken Meatballs
Garnishes
For irresistible presentation and flavor, shower your Buffalo Chicken Meatballs with fresh chopped parsley or sliced green onions. You can also add a dusting of crumbled blue cheese or a drizzle of ranch dressing on top for extra indulgence. These simple touches take your platter from delicious to drool-worthy.
Side Dishes
Balance the bold with the cool: classic celery and carrot sticks are a nod to buffalo wings and add wonderful crunch. Creamy coleslaw, a simple green salad, or even roasted potato wedges pair fantastically and let the meatballs’ spicy flair really shine through.
Creative Ways to Present
For fun party vibes, skewer each meatball with a toothpick and set out little dipping cups of ranch or blue cheese. You can also tuck them into slider buns with a bit of extra buffalo sauce for super flavorful sandwiches, or arrange over a bed of lettuce for a hearty, protein-packed salad bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Chicken Meatballs store beautifully! Place cooled meatballs in an airtight container and refrigerate for up to three days. Keep the extra buffalo sauce in a separate container, if possible, so you can refresh the coating before serving.
Freezing
These meatballs are perfect for freezing. Lay uncooked, shaped meatballs on a parchment-lined tray, freeze until solid, then transfer to a sealed bag or container. They’ll be ready whenever you need a quick snack or appetizer. You can also freeze cooked meatballs for up to two months—just let them cool fully first.
Reheating
To reheat refrigerated meatballs, bake them in a 350°F oven for about 10 minutes or until heated through. For frozen meatballs, bake straight from the freezer at 350°F for about 18–20 minutes. Warm extra sauce separately and toss to coat before serving for maximum flavor and moisture.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey has a similar texture and taste profile, so your Buffalo Chicken Meatballs will still be spicy, juicy, and delicious. Just be sure to use a ground turkey with a bit of fat for best results.
How spicy are Buffalo Chicken Meatballs?
The heat level all depends on the buffalo wing sauce you choose. If you’re sensitive to spice, pick a mild sauce or mix in a bit of honey or extra butter to mellow things out. True spice fans can go wild with a hot sauce for maximum punch.
What’s the best way to keep them moist?
Mixing the ingredients gently and adding onion and celery ensures your meatballs stay tender and juicy. Avoid overbaking, and always toss with warm sauce just before serving for the best texture.
Are they gluten-free?
To make Buffalo Chicken Meatballs gluten-free, simply substitute the breadcrumbs with your favorite gluten-free variety or almond flour. Double-check your buffalo sauce, too—some brands may contain gluten.
Can I make these ahead for a party?
Definitely! You can shape the meatballs and freeze them raw, baking straight from frozen the day of your event. Alternatively, bake them a day ahead and store in the fridge, then reheat and toss in fresh sauce before serving for that just-made flavor.
Final Thoughts
Once you try these Buffalo Chicken Meatballs, you’ll wonder how you ever entertained without them! They’re hearty, spicy, and bursting with all the familiar flavors of buffalo wings—just a whole lot easier to eat. Gather your ingredients, fire up the oven, and treat yourself and your friends to the ultimate combination of comfort and bold flavor. Happy cooking!
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Buffalo Chicken Meatballs Recipe
- Total Time: 35 minutes
- Yield: 20 meatballs 1x
- Diet: Non-Vegetarian
Description
These Buffalo Chicken Meatballs are a spicy twist on a classic appetizer, perfect for game day or any gathering. Made with ground chicken and tossed in a tangy buffalo sauce, they are flavorful and easy to make.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 1/3 cup finely diced celery
- 1/4 cup finely diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Buffalo Sauce:
- 1/2 cup buffalo wing sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, celery, onion, garlic powder, salt, and pepper. Roll into 1-inch meatballs and place on the baking sheet.
- Bake: Bake for 18–20 minutes until cooked through and the internal temperature reaches 165°F.
- Make the Buffalo Sauce: Heat buffalo wing sauce and butter in a saucepan until melted. Toss the cooked meatballs in the sauce.
- Serve: Garnish with parsley and serve hot with dressing.
Notes
- For a low-carb version, replace breadcrumbs with almond flour.
- Meatballs can be made ahead and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 80 mg
