Buffalo Chicken Meatballs Recipe

I absolutely love this Buffalo Chicken Meatballs Recipe because it brings together two of my favorite things: the tangy heat of buffalo sauce and the comforting bite-sized charm of meatballs. Whether you’re watching the game, hosting a casual get-together, or just craving a spicy snack, these meatballs hit the spot every single time. They’re packed with bold flavors that make your taste buds dance without being overwhelming.

When I first tried making these Buffalo chicken meatballs, I was amazed at how easy they were to throw together and how quickly they disappeared—my family goes crazy for them! What makes this Buffalo Chicken Meatballs Recipe stand out is the creamy blue cheese and buttery hot sauce mixture that coats the meatballs, giving them that signature flavor that’s both rich and spicy. Trust me, once you try these, you’ll want to keep them in your recipe rotation.

this …

Ingredients You’ll Need

These ingredients work wonderfully together to create that classic buffalo flavor with a tender, juicy meatball. Keep an eye out for quality ground chicken and authentic hot sauce to really make this recipe shine.

• Extra-virgin olive oil: Just enough to prevent sticking on your baking sheet.
• Unsalted butter: Melts beautifully into the buffalo sauce for richness.
• Crumbled blue cheese: Adds that creamy, tangy bite everyone expects with buffalo dishes.
• Hot sauce (preferably Frank’s RedHot): The classic brand that delivers the perfect heat and balance.
• Kosher salt: Essential to season and enhance all the flavors.
• Celery: Finely chopped for crunch and subtle freshness.
• Large egg: Acts as a binder to hold the meatballs together.
• Garlic: Finely chopped to infuse savory depth.
• Panko bread crumbs: Light and airy, keeps the meatballs tender.
• Sliced green onions: Adds mild onion flavor and a pop of color.
• Onion powder: Deepens the savory profile without overpowering.
• Ground chicken: The lean, mild base that lets buffalo flavors shine.

Variations

I’ve tried tweaking this Buffalo Chicken Meatballs Recipe a few ways to suit different tastes and occasions, and I encourage you to make it your own, too. Don’t hesitate to swap or add ingredients based on what you love or have on hand.

• Spicy Kick: I sometimes add a pinch of cayenne or extra hot sauce for those times when my heat tolerance is high.
• Cheese Swap: If blue cheese isn’t your thing, try shredded cheddar or pepper jack melted into the butter sauce instead.
• Protein Options: Ground turkey or a mix of chicken and turkey works well if you want to change up the meat.
• Gluten-Free: Swap out panko bread crumbs for gluten-free alternatives or crushed pork rinds for a low-carb twist.

How to Make Buffalo Chicken Meatballs Recipe

Step 1: Prepare the Buffalo Sauce Base

Start by preheating your oven to 425°F and lightly brushing a large baking sheet with olive oil to prevent sticking. In a small saucepan over medium heat, whisk together the unsalted butter, crumbled blue cheese, and hot sauce. Make sure to season lightly with kosher salt. Stir frequently until the butter and blue cheese have melted and everything combines into a smooth, creamy sauce—this only takes around 2 minutes. Then, remove from heat and let this mixture cool while you prep the meatballs. This sauce will coat your meatballs later, giving them that indulgent buffalo flavor I mentioned earlier.

Step 2: Mix the Meatball Ingredients

In a large bowl, combine the finely chopped celery, egg, minced garlic, panko bread crumbs, green onions, and onion powder—don’t forget to season the mixture with a pinch of kosher salt here. Then, add the ground chicken and half of the cooled buffalo sauce mixture to the bowl. Use your hands or a spoon to gently mix everything together until combined. Be careful not to overwork the meat, or the meatballs can get tough. I like to keep the texture light so every bite stays juicy and tender.

Step 3: Form and Bake the Meatballs

Using a cookie scoop or your hands, portion the chicken mixture into roughly 1-inch meatballs and place them evenly spaced on your prepared baking sheet. Bake the meatballs on the middle rack of your oven for about 15 to 17 minutes, or until they turn lightly golden and reach an internal temperature of 165°F. The baking step is especially crucial because it cooks the meatballs evenly without drying them out. You’ll notice the aroma filling your kitchen—the sign that magic is happening!

Step 4: Toss and Serve

As soon as the meatballs come out of the oven, toss them gently in the remaining buffalo sauce until they’re all well coated. Sprinkle with extra sliced green onions for a fresh, vibrant touch. This last step makes the buffalo flavor really pop and adds a delightful sheen to your meatballs. Serve them hot, and get ready for the compliments to roll in!

How to Serve Buffalo Chicken Meatballs Recipe

Garnishes

I love topping these meatballs with extra sliced green onions for a mild sharpness and a bit of color contrast. Sometimes, I’ll sprinkle on a few crumbles of blue cheese for an extra dose of creamy tang. A few celery sticks on the side not only add crunch but also help balance out the heat.

Side Dishes

These Buffalo Chicken Meatballs go perfectly with cool, creamy ranch or blue cheese dressing for dipping. For a heartier meal, I like serving them alongside celery sticks, carrot sticks, or even a light salad. If you’re feeling indulgent, a side of crispy fries or sweet potato wedges works wonders. It’s all about balancing that spicy punch with something refreshing or crunchy.

Creative Ways to Present

For parties, I’ve served these meatballs on mini slider buns with a little shredded lettuce and ranch drizzle—it’s always a hit! Another favorite is skewering the meatballs on toothpicks, making them easy finger food with dipping sauces on the side. If you want to impress guests visually, arranging them in a shallow bowl with extra buffalo sauce and garnishes looks stunning on any buffet table.

Make Ahead and Storage

Storing Leftovers

Leftover Buffalo Chicken Meatballs keep really well in an airtight container in the refrigerator for up to 3 days. I keep them separated from the buffalo sauce if I plan to reheat, so they don’t get soggy. When you’re ready to eat, just toss them back in some warmed sauce or drizzle it over before serving.

Freezing

I’ve had great success freezing these meatballs, either baked or raw. If freezing raw, shape them and freeze on a tray, then transfer to a freezer bag. For cooked, freeze after tossing in sauce. They last up to 3 months in the freezer, which is perfect for prepping snacks or meals ahead of time.

Reheating

To reheat, I usually pop the meatballs in a 350°F oven for about 10-12 minutes until heated through — this keeps them tender and avoids rubberiness like a microwave can cause. You can also reheat gently in a skillet with a little extra sauce for fresh flavor. Just watch that they don’t dry out!

FAQs

Final Thoughts

I honestly can’t recommend this Buffalo Chicken Meatballs Recipe enough. It’s become my go-to when I want something quick, tasty, and crowd-pleasing without fuss. I know you’ll enjoy the layers of flavor and the balance of heat and creaminess as much as I do. So next time you’re craving buffalo wings but want less mess and more ease, give these meatballs a try—they’re like buffalo wings elevated to bite-sized perfection.

Print