Buffalo chicken meatballs that are tender, bold, and baked to perfection. This easy, family-friendly recipe delivers classic buffalo flavor with simple ingredients, expert tips, and step-by-step instructions perfect for weeknights, parties, or game day.
There’s something about buffalo chicken meatballs that just brings people together, don’t you think? Maybe it’s that spicy, tangy kick. Or maybe it’s how they magically disappear five minutes after hitting the table. Either way, these little flavor-packed bites have earned a permanent spot in my kitchen rotation.
I’m Angela, cooking from sunny Florida, and after years of feeding three hungry kids and plenty of unexpected guests, I’ve learned what works. This recipe is one of those reliable winners. It’s easy, forgiving, and packed with comfort-food energy.
These buffalo chicken meatballs are baked, not fried, and loaded with flavor from simple ingredients you probably already have. They’re perfect on their own or as part of a game-day spread with favorites like easy crockpot chicken wings.
So grab a bowl, preheat that oven, and let’s make something that feels cozy, fun, and totally crave-worthy.
Table of contents
Main Ingredients for Buffalo Chicken Meatballs
The beauty of buffalo chicken meatballs is how straightforward the ingredients are. Each one plays a role, and together they create juicy, flavorful meatballs every time.
- Ground chicken
Lean but still moist, ground chicken is the perfect base. It absorbs flavor beautifully without feeling heavy. - Panko breadcrumbs
These light crumbs keep the meatballs tender. Letting them soak in egg first makes all the difference. - Egg
Acts as the binder, holding everything together while keeping the texture soft. - Carrot and celery
Finely grated carrot adds moisture and a subtle sweetness. Celery brings that classic buffalo pairing we all love. - Green onions
Mild and fresh, they add flavor without overpowering the meat. - Garlic
Because buffalo flavor just isn’t complete without it. - Paprika, salt, and black pepper
Simple seasoning that lets the buffalo sauce shine. - Buffalo sauce
Frank’s is my go-to. It’s tangy, balanced, and classic for buffalo chicken meatballs. - Ranch or blue cheese dressing
Drizzled on top or served on the side for cooling contrast.
Additional Ingredients and Smart Substitutions
Sometimes you want to tweak things based on what’s in your fridge. That’s totally fine. These buffalo chicken meatballs are flexible and forgiving.
- Swap ground turkey for chicken if needed
- Use gluten-free panko or crushed rice crackers
- Add a pinch of cayenne pepper for extra heat
- Stir in a spoonful of Greek yogurt for moisture
- Mix buffalo sauce with a touch of melted butter
If you’re serving guests with dietary needs, pairing these meatballs with a creamy dairy free buffalo chicken dip is a great way to keep everyone happy.
You can easily control the spice level too. More sauce means more kick. Less sauce keeps things mild for kids.
Expert Tips for Perfect Buffalo Chicken Meatballs
Let’s talk about the little details that take these buffalo chicken meatballs from good to unforgettable.
- First, don’t overmix. This is the most common mistake. Mix just until combined. Overworking ground chicken makes meatballs dense and dry.
- Second, let the breadcrumbs soak. That five-minute rest with the egg creates a panade, which locks in moisture.
- Third, use a cookie scoop. Uniform size means even cooking and better presentation.
- Fourth, line your baking sheet. Parchment paper makes cleanup easy and prevents sticking.
- Fifth, bake at high heat. A 400°F oven helps the meatballs cook quickly and stay juicy.
- Sixth, toss in sauce after baking. That keeps the texture perfect while delivering bold flavor.
If you’re hosting a crowd, these meatballs fit right in alongside warm, creamy options like buffalo chicken dip made in the crockpot.
Cooking should feel relaxed, not stressful. These tips help you get consistent results every time.
Step-by-Step Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Set it aside.
- In a large bowl, combine the ground chicken, panko breadcrumbs, and egg. Let the mixture rest for five minutes so the panko absorbs the egg.
- Add the carrot, celery, green onions, garlic, paprika, salt, and pepper. Gently mix just until everything comes together.
- Using a spoon or cookie scoop, shape the mixture into evenly sized meatballs. Place them on the prepared baking sheet with space between each one.
- Bake for 15 to 20 minutes, or until the internal temperature reaches 160°F and the meatballs are cooked through.
- Transfer the meatballs to a bowl while still hot. Pour in the buffalo sauce and gently toss until coated.
- Serve immediately with ranch or blue cheese dressing and extra green onions if desired.
Additional Guide: Variations and Serving Ideas
One of my favorite things about buffalo chicken meatballs is how many ways you can serve them.
- Turn them into hearty buffalo chicken bowls with rice or cauliflower rice
- Serve with celery sticks and carrots for a classic combo
- Tuck them into slider buns for easy dinners
- Add them to salads for extra protein
They also reheat well, making them great for meal prep.
FAQs
Are buffalo chicken meatballs spicy?
They’re mildly spicy, but you can adjust the heat easily.
Can I freeze them?
Absolutely. Freeze baked, unsauced meatballs for up to three months
Conclusion
These buffalo chicken meatballs are one of those recipes that just works. They’re easy enough for weeknights, fun enough for parties, and comforting enough to bring everyone back for seconds.
From my Florida kitchen to yours, this is the kind of food that creates memories.
If you try this recipe, I’d love to hear how you served it. Cooking is always better when it’s shared.
Buffalo Chicken Meatballs
Equipment
- Mixing bowl
- Baking Sheet
Ingredients
- 1 1/2 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg lightly beaten
- 1 small carrot finely grated
- 1 stick celery minced
- 2 green onions minced
- 3 cloves garlic minced
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/3 cup buffalo sauce Frank’s recommended
- 3 tbsp ranch dressing or blue cheese dressing
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a baking mat.
- In a large bowl, combine ground chicken, panko, and egg. Let rest for 5 minutes so the panko absorbs the egg.
- Add carrot, celery, green onions, garlic, paprika, salt, and pepper. Gently mix until just combined.
- Form the mixture into meatballs using a spoon or cookie scoop and place them on the prepared baking sheet.
- Bake for 15 to 20 minutes, or until fully cooked and the internal temperature reaches 160°F (71°C).
- Transfer the cooked meatballs to a bowl, add buffalo sauce, and gently toss to coat.
- Serve immediately with ranch or blue cheese dressing and extra green onions if desired.