Buffalo Chicken Meatballs

Homemade buffalo chicken meatballs pack a bold, tangy punch, making them a flavorful twist on a classic favorite.

Buffalo chicken meatballs are spicy, tangy, and perfectly bite-sized, coated in a rich, buttery buffalo sauce for a flavorful kick!

plate of Buffalo Chicken Meatballs with blue cheese

Flavor: These tender chicken meatballs have a bold, spicy, and salty flavor. You can use mild buffalo sauce if desired.
Swaps: Replace the ground chicken with turkey. You can use seasoned breadcrumbs instead of Panko.
Time-Saving Tip: Use pre-cooked frozen chicken meatballs and toss them in the sauce for a quick version.
Serving Suggestions: Serve with ranch dip or blue cheese dressing and fresh celery or carrot sticks for the perfect party snack.
Freezing: Freeze cooked meatballs for up to 3 months; reheat and toss in sauce before serving.

chicken , honey , butter , buffalo sauce , celery ,green onion , garlic powder , egg , ranch , panko with labels to make Buffalo Chicken Meatballs

What’s in Buffalo Chicken Meatballs?

Chicken: I use lean ground chicken for these meatballs. If using extra lean, add a teaspoon of olive oil or make a half chicken half ground pork meatball for extra juiciness.
Breadcrumbs: Panko helps bind these meatballs and keeps them moist by absorbing juices and some hot sauce.
Egg: Egg binds the meatballs so they hold together.
Flavor: Green onion, celery and seasonings add flavor.

adding butter and worcestershire sauce to buffalo sauce to make Buffalo Chicken Meatballs

adding ingredients to chicken to make Buffalo Chicken Meatballs

How to Make Buffalo Chicken Meatballs

Prepare the meatball mixture and roll it into meatballs.
Bake the meatballs according to the full recipe below.
Simmer the sauce and toss with the meatballs.

Serving Suggestions

Subs: Tuck them into toasted rolls with coleslaw and serve them meatball sub style.
Bowls: Serve them over rice for a buffalo chicken bowl.
Appetizer: Serve them with toothpicks and ranch or blue cheese dip as an appie.

Buffalo Chicken Meatballs with drizzled ranch over top

Leftovers and Storage

Store leftover buffalo chicken meatballs in a covered container in the refrigerator for up to 4 days or freeze them in zippered bags for up to 4 months. Bake cooked meatballs from frozen for 18 to 20 minutes.

Uncooked meatballs can be frozen in a single layer before transferring them to zippered bags for up to 4 months. Bake from frozen for 25-28 minutes.

Toss leftover meatballs in a hearty soup or enjoy them cold with leftover coleslaw and rolled into a wrap for a hearty workday lunch!

More Amazing Appetizers…

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Buffalo chicken meatballs are spicy, juicy, and perfect for game day with your favorite dip!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or foil.
In a large bowl add ground chicken, ¼ cup buffalo sauce, Panko, garlic powder, celery, green onion, egg, salt, and pepper. Mix until just combined.
Divide chicken mixture into 24 equal portions and form into balls. Place on prepared baking sheet and bake 20 minutes or until meatballs reach 165℉.
In a saucepan, combine the remaining ¾ cup buffalo sauce, butter, and honey over medium heat. Simmer for 5 minutes.
Drizzle buffalo sauce over meatballs. Serve with ranch dressing and fresh carrot or celery sticks.

The meatballs can be made and cooked up to 24 hours in advance and refrigerated. (Do not toss in buffalo sauce until serving). Reheat them in the oven at 375°F for about 15 minutes and then toss with buffalo sauce as directed.
Leftovers will keep in an airtight container for 4 days or in the freezer for 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Party Food, Snack

Cuisine American

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