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–+ servings
Buffalo chicken meatballs served alongside carrot sticks, ranch, and celery sticks.
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5 from 12 votes

Buffalo Chicken Meatballs Recipe

Buffalo chicken meatballs are easy to make and packed with a kick! Choose your level of spice and grab a toothpick!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 24 meatballs
Author: Kristyn Merkley

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

Recipe Tips.
  • 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.
Prep ahead. 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. 
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 61kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 144mg | Potassium: 27mg | Vitamin A: 135IU | Vitamin C: 2.6mg | Calcium: 6mg | Iron: 0.2mg