Our family LOVES the buffalo flavor. Maybe it’s the Mexican side, but we love anything with a good kick. These buffalo chicken meatballs bake up juicy, flavorful, and perfectly saucy, an easy appetizer that brings the heat or stays mild, you choose.
A quick mix, a speedy bake, and a toss in buttery hot sauce give you party-ready bites that disappear fast. They are great to serve at parties, for dinner, or as an afternoon snack!
For more buffalo-flavor bites, check out these recipes: Buffalo Cauliflower, Buffalo Wings, and Buffalo Chicken Bites.
Why we think you’ll love it:
- Spicy, or not. You can control the level of spice and make them just the way you like them.
- Bite-size. We love an easy appetizer, especially one that you can eat off of a toothpick.
- Prep ahead. These meatballs can be mixed 1-2 days ahead and then baked the day of, perfect for party prep!
Buffalo Chicken Meatball Ingredients
- Panko bread crumbs (¾ cup) – Panko helps the meatballs hold together and stay tender inside.
- Louisiana-style hot sauce, divided (⅓ cup) – This brings classic buffalo flavor and moisture for mixing and tossing. We like Franks’ red hot buffalo sauce.
- Butter, melted (½ cup) – Butter softens the heat and helps the sauce cling to each meatball.
- Egg white (1 large) – Egg binds the mixture so the meatballs keep their shape while baking. See How to Separate Egg Whites.
- Lean ground chicken (1 pound) – This is the mild, protein-rich base that bakes up juicy. You can also use ground turkey.
- Blue cheese or Ranch Dressing (optional) – This adds a cool, creamy finish for dipping.
- optional sides – Serve with carrot sticks and celery sticks.
How to Make Buffalo Chicken Meatballs
PREP. Preheat the oven to 400°F and grease a baking pan or line with parchment paper.
SAUCE. Melt ½ cup butter in ⅓ cup of hot sauce. This will make the sauce less spicy. If you prefer more spicy, skip this step or add less butter.
MEATBALLS. In a large mixing bowl, combine ¾ cup bread crumbs, half of your hot sauce/butter combo, and 1 egg white. Add 1 pound of ground chicken and gently mix. Use a cookie scoop to help shape the mixture into 1-inch balls. Place on a prepared baking sheet.
BAKE. Bake at 400°F for 25-30 minutes or until cooked through.
SERVE. Toss meatballs with the remaining hot sauce. Enjoy alone or dipped in blue cheese or ranch dipping sauce.
Kristyn’s Recipe Tips
- We like Franks’ Red Hot Buffalo Sauce the best.
- Use a cookie scoop for even, 1 inch balls so they bake uniformly.
- Do not overmix the meat, gentle mixing keeps the texture tender.
- Crockpot. Form the meatballs, brown them in a skillet with a bit of olive oil, and put them on the bottom of the crockpot, cover them with extra buffalo sauce, and let it cook on high for 3-4 hours or on low for 7-8 hours.
Buffalo Chicken Meatballs Recipe
Ingredients
- ¾ cup Panko bread crumbs
- ⅓ cup Louisiana-style hot sauce, divided
- ½ cup butter, melted
- 1 large egg white
- 1 pound lean ground chicken
- Blue cheese or ranch salad dressing (optional)
Instructions
- In a medium bowl, Add melted butter to hot sauce. This will make the sauce less spicy. If you prefer more spicy, skip this step or add less butter.
- In a large bowl, combine bread crumbs, half of your hot sauce/butter combo, and egg white. Add chicken and gently mix. Shape into twenty-four 1-in. balls (we like to use a cookie scoop). Place on a greased baking pan.
- Bake at 400°F for 25-30 minutes or until cooked through.
- Toss meatballs with remaining hot sauce. Enjoy with ranch dipping or by themselves. They are great either way!
Notes
- We like Franks’ red hot buffalo sauce.
- Use a cookie scoop for even, 1 inch balls so they bake uniformly.
- Do not overmix the meat, gentle mixing keeps the texture tender.
- Crockpot. Form the meatballs, brown them in a skillet with a bit of olive oil, and put them on the bottom of the crockpot, cover them with extra buffalo sauce, and let it cook on high for 3-4 hours or on low for 7-8 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the meatball mixture and store covered in the fridge for 1-2 days or form balls and store in the freezer for up to 3 months. Thaw if needed before baking. The extra sauce can also be stored in an airtight container in the fridge or freezer.
Store leftovers in an airtight container in the refrigerator for 2-3 days or freezer for up to 3 months. Reheat them in the oven or microwave and add more sauce if needed.
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This post was originally published July 2016.
Adapted from Taste of Home.
These are tasty and great as an appetizer!
terrible, taste slimery than a slug in september
Thanks for the feedback and for giving the recipe a try!
Only issue I have is maybe searing the meatballs.
Very easy to make and very flavorful! We prefer them hot and spicy, so I added less butter. They were delicious! Thank you!
You’re welcome! I’m so glad to hear you enjoyed the meatballs!