I love wings, but these Buffalo Chicken Meatballs are hearty and hands-free. Tender chicken is mixed with spices and breadcrumbs and coated with your favorite buffalo sauce. I’ve added these crave-worthy meatballs to all my game-day menus.
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These meatballs are packed with bold flavors, making them a crowd-pleasing appetizer for parties, game days, or any casual gathering. In my house, we’re big fans of bar-inspired snacks, and favorites like honey buffalo wings or dry rub wings are always on the menu. I love meatballs so adding a spicy buffalo sauce to them seemed like the right move.
These bold and spicy meatballs are perfect when you’re short on time and need to whip out an appetizer for a crowd or just a simple snack!
Ingredients
- Ground chicken. The base of the meatballs. I think chicken works best with the flavor of buffalo sauce, but you can try experimenting with other ground meats.
- Breadcrumbs. Breadcrumbs help soak up moisture, which is then released back into the meat after cooking. I like to use panko because it adds more flavor than just breadcrumbs.
- Eggs. Eggs bind all the ingredients together while the meatballs cook.
- Buffalo sauce. My favorite is The New Primal's Noble Made buffalo sauce. Use your favorite
- Spices. I used a mix of garlic powder, onion powder, and paprika to enhance the flavor of the chicken.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 400°F and grease a baking sheet with cooking spray. Grab a large mixing bowl and combine the ground chicken, egg, breadcrumbs, spices, and buffalo sauce.
Step 2
Use a cookie or ice cream scoop to scoop out even amounts of the meat mixture. Roll the meat between your palms to form balls. Grease your hand with oil if you notice the meat sticking. Line the meatballs on a baking sheet, place in the oven, and cook for 20-25 minutes.
Step 3
While the meatballs cook, heat the sauce on the stovetop or in the microwave. Remove the meatballs from the oven, let them sit for 5 minutes, then toss them in the buffalo sauce. The meatballs should be a bit warm so the sauce sticks to them. Serve the meatballs up with your favorite dipping sauce, and enjoy!
Sarah's Top Tips
- Be sure to handle chicken as little as possible to keep the meatballs tender.
- My number 1 tip for meatballs is to chill the mixture for 15–30 minutes before forming the meatballs. This makes it easier to handle and helps the balls maintain their shape.
- Use a cookie scoop or tablespoon to portion out the meatballs evenly. This ensures they cook uniformly.
- Grease your hands with oil to keep the chicken mixture from sticking to them.
Serving
I love serving these spicy meatballs up with celery, carrots and a mix of ranch and blue cheese dressing.
Storage & Reheating
Leftover meatballs can be stored in an airtight container in the refrigerator for 4-5 days.
If you’re freezing meatballs, leave the buffalo sauce off the meatballs until you serve them. Store in a freezer-safe container in the freezer for up to 3 months. Defrost the meatballs in the refrigerator overnight and reheat in the oven or microwave.
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Recipe
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Buffalo Chicken Meatballs
See the full post for extra tips and photos
Ingredients
- 1 pound ground chicken
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup buffalo sauce, divided
Instructions
- Preheat oven to 400 degrees F and grease a baking sheet with cooking oil.
- In a large bowl, combine the ground chicken, egg, breadcrumbs, spices, and ¼ cup buffalo sauce.
- Use a cookie or ice cream scoop to form the meatballs, and then roll them in between the palms of your hands. I recommend greasing your hands with some oil first to keep the chicken from sticking.
- Place the meatballs on the baking sheet and cook for 20-25 minutes or until cooked through.
- While the meatballs are cooking, heat your buffalo sauce on the stove or in the microwave.
- Once the meatballs are done, toss them in the buffalo sauce to coat. Serve as is or with blue cheese or ranch dressing on the side.
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Sarah's Tips
- Be sure to handle chicken as little as possible to keep the meatballs tender.
- My number 1 tip for meatballs is to chill the mixture for 15–30 minutes before forming the meatballs. This makes it easier to handle and helps the balls maintain their shape.
- Use a cookie scoop or tablespoon to portion out the meatballs evenly. This ensures they cook uniformly.
- Grease your hands with oil to keep the chicken mixture from sticking to them.
- Leftover meatballs can be stored in an airtight container in the refrigerator for 4-5 days.
- If you’re freezing meatballs, leave the buffalo sauce off the meatballs until you serve them. Store in a freezer-safe container in the freezer for up to 3 months. Defrost the meatballs in the refrigerator overnight and reheat in the oven or microwave.
KITCHEN TOOLS NEEDED
- Mixing Bowl
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