Buffalo Chicken Meatballs

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Buffalo chicken meatballs are a tasty twist on classic wings. They’re perfect for parties or a quick meal. You can make these bite-sized treats in just 25 minutes with only 5 minutes of prep time.

The recipe uses ground chicken mixed with Buffalo sauce, veggies, and spices. You’ll bake the meatballs, then toss them in more sauce. Serve them with blue cheese or ranch dressing for dipping. They’re spicy, tangy, and sure to be a hit!

Exact Ingredients List

Here’s everything you’ll need to make these tasty Buffalo chicken meatballs:

• 1-1 1/2 pounds ground chicken
• 1/2 cup Buffalo sauce (divided)
• 1/3 cup panko breadcrumbs
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrots
• 1/4 cup thinly sliced green onions (plus more for garnish)
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

For serving:

• Blue cheese or ranch dressing

You’ll mix most of these ingredients to form the meatballs. The Buffalo sauce is split – some goes in the meatballs, and the rest is mixed with butter for coating after baking.

Don’t forget to grab extra green onions for garnish. They add a nice pop of color and fresh flavor to the finished dish.

Instructions

Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.

Mix ground chicken, 1/4 cup Buffalo sauce, breadcrumbs, veggies, egg, and spices in a large bowl. Blend well but don’t overmix.

Form the mixture into 1 1/2-inch meatballs using a cookie scoop or your hands. Place them on the prepared baking sheet.

Bake for 18-20 minutes. The meatballs should be lightly browned and reach 165°F (75°C) internally.

While baking, melt butter with the remaining Buffalo sauce in a pan over medium-low heat. Stir until smooth.

Once cooked, put the meatballs in a large bowl. Pour the warm sauce over them and toss to coat evenly.

Serve your Buffalo chicken meatballs hot. Add blue cheese or ranch dressing for dipping and extra green onions on top if you like.

Possible Substitutes List & Recipe Variations

You can easily change up these Buffalo chicken meatballs to suit your tastes or dietary needs. Here are some ideas:

Ground turkey can replace chicken for a leaner option. If you prefer beef, that works too.

No panko? Regular breadcrumbs or crushed crackers make good substitutes. For a low-carb version, try almond flour or crushed pork rinds.

Spice it up by adding cayenne pepper or hot sauce to the mix. For milder meatballs, use less Buffalo sauce or swap it for barbecue sauce.

Veggie options are flexible. Try bell peppers or shredded zucchini instead of celery and carrots.

Make them dairy-free by skipping the butter in the sauce. Use olive oil or a plant-based butter alternative.

For extra flavor, mix in some crumbled blue cheese or shredded cheddar before baking.

Cooking method variations:

• Air fryer: 8-10 minutes at 375°F
• Slow cooker: 2-3 hours on low
• Pan-fried: 8-10 minutes, turning often

Serve these meatballs as an appetizer, in a sub roll, or over rice for a complete meal. Get creative and enjoy!

Tips, Tricks & Storing

Use wet hands when shaping the meatballs to prevent sticking. This makes the process much easier and cleaner.

For extra flavor, try adding some crumbled blue cheese to the meat mixture before forming the meatballs.

Don’t overmix the meat when combining ingredients. This can make your meatballs tough. Mix just until everything is evenly distributed.

To ensure even cooking, make all your meatballs roughly the same size. A cookie scoop can help with this.

You can make these meatballs ahead of time. Form them and store in the fridge for up to 24 hours before cooking.

Leftover meatballs keep well in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until warmed through.

For longer storage, freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating.

Try serving these meatballs as sliders! Place them on small buns with extra sauce and blue cheese for a fun twist.