Buffalo Chicken Meatballs are easy to make, full of flavor, and packed with a kick! They make a perfect appetizer.
Crank Up the HEat
It seems that people either love buffalo flavor or hate it, but fortunately our family LOVES the buffalo flavor. Maybe it’s the Mexican side in me, but I love anything with a good kick.
Today’s meatball recipe can be spicy or mild, depending on how much sauce you use (just like our classic Hot Wings). If you like spicy, add more sauce. If not, you can easily tone down the spice by adding a little extra butter.
Either way you make it, this meatball recipe is delicious, simple and perfect for any party or get together.
how to make Buffalo Meatballs
If you’ve ever made meatballs before, you know they’re actually easier than you think. It just requires that your hands get a little dirty, but trust me – these are so worth it.
SAUCE. Melt butter in your 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 bowl, combine bread crumbs, half of your hot sauce/butter combo, and egg white. Add chicken and gently mix. Shape into 1 inch balls. Place on a greased baking pan.
Note: keep in mind that 1 pound of ground chicken can be shaped into 24 1-inch balls.
BAKE. Bake at 400 for 25-30 minutes or until cooked through.
COAT. Toss meatballs with remaining hot sauce. Enjoy with ranch dipping sauce or by themselves. They are great either way!
Serving Ideas: These are definitely not the type of meatballs you serve with spaghetti, but are best in a cocktail fashion with a toothpick and serving tray. You can also serve them on top of a green salad or even make a meatball sandwich.
Good news readers, you can make these in the crockpot! That’s always good news for me. Form the meatballs and put them on the bottom of the crockpot, cover them with extra sauce, and let it cook on high for 3-4 hours or on low for 7-8 hours.
Freeze without the sauce: Form the chicken into balls. At this point you can FREEZE them uncooked, or after cooking. Either way, line them up on a pan and place it in the freezer. Once the balls are solid, then transfer them to a freezer safe container. Store for up to 3 months. Heating up: If they are uncooked, you’ll need to thaw them in the fridge before cooking according to recipe directions. If they were already cooked, you can warm them up in the oven straight from the freezer.
STORE cooled leftovers in an airtight container in the fridge for 2-3 days. Reheat them in the oven or microwave. You can also freeze leftovers for up to 3 months. Add more sauce after reheating.
For more party appetizers, check out:
- Barbecue Bacon and Chicken Bites
- Homemade Bruschetta
- Spinach Dip Bites
- Ham and Cheese Sliders
- Sausage Balls
Buffalo Chicken Meatballs Recipe
- ¾ cup Panko bread crumbs
- ⅓ cup Louisiana-style hot sauce, divided
- ½ cup butter melted
- 1 large egg white
- 1 lb lean ground chicken
- Blue cheese or ranch salad dressing (optional)
- Melt butter in your ⅓ cup of 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. Place on a greased baking pan.
- Bake at 400 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!
Adapted from Taste of Home.