Buffalo Chicken Meatballs are an easy baked appetizer with tender chicken meatballs coated in a spicy, tangy buffalo sauce. They have all the flavor of buffalo chicken wings without the mess, making them perfect for game day, parties, or a quick family dinner.
A Quick Look at the Recipe
✅ Recipe Name: Buffalo Chicken Meatballs
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~250 per serving (estimated)
🥣 Main Ingredients: Ground chicken, breadcrumbs, parmesan cheese, egg, buffalo hot sauce
📖 Dietary Info: High-protein; gluten-free option
👌 Difficulty: Easy - mix, roll, bake, toss in sauce
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Baking the meatballs keeps things simple, while the breadcrumbs and parmesan help give them a tender texture that holds together well. Toss them in buffalo sauce after baking and serve with ranch or blue cheese dressing to balance the heat.
If you enjoy easy appetizers like these, you may also like our Firecracker Meatballs, White Queso Dip, or Loaded Cheese Fries for more flavorful recipes that are great for sharing.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Buffalo Chicken Meatballs:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Buffalo Chicken Meatballs:
- Recipe Notes & Tips:
- How to Store:
- Buffalo Chicken Meatballs FAQs:
- More Appetizer Recipes You'll Love
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- Buffalo Chicken Meatballs
Why You'll Love Buffalo Chicken Meatballs:
Classic Buffalo Flavor: The spicy, tangy buffalo sauce coats each meatball for all the flavor of buffalo wings without the mess.
Tender and Juicy: Breadcrumbs, egg, and parmesan help keep the ground chicken meatballs moist and tender.
Easy Baked Appetizer: No frying needed. Just mix, roll, bake, and toss in buffalo sauce.
Great for Game Day: Serve with ranch or blue cheese dressing for an easy appetizer everyone can share.
Key Ingredients:
- ground chicken: This creates the base for the meatballs and makes them a lean, protein-packed alternative to traditional beef meatballs.
- breadcrumbs: Help bind the meatballs together and keep them tender as they bake. Use gluten-free breadcrumbs if needed.
- egg: Holds the ingredients together so the meatballs keep their shape while baking.
- parmesan cheese: Adds savory flavor and helps keep the meatballs moist and tender.
- seasonings: Give the chicken plenty of flavor before adding the buffalo sauce.
- buffalo hot sauce: Adds the classic spicy, tangy buffalo flavor. Use your favorite buffalo wing sauce and adjust the heat to your preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free breadcrumbs and check that your buffalo sauce and seasonings are gluten-free.
- Use ground turkey: Ground turkey can be used instead of ground chicken for a similar flavor and texture.
- Make them spicier: Use an extra-hot buffalo sauce or add a pinch of cayenne pepper to the meatball mixture.
- Add more cheese: Mix in a little extra parmesan or sprinkle crumbled blue cheese over the meatballs before serving.
- Serve them different ways: Serve as an appetizer with ranch dressing and celery sticks, or make them a meal with rice, roasted potatoes, or a salad.
How to Make Buffalo Chicken Meatballs:
- Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken, egg, breadcrumbs, parmesan cheese, onion powder, garlic powder, paprika, salt, and pepper.
- Step 2: Scoop the mixture and roll into evenly sized meatballs, about 1½ inches each. Arrange the meatballs on the prepared baking sheet, leaving a little space between each one.
- Step 3: Bake for 18-22 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Step 4: Transfer the cooked meatballs to a large bowl and pour the buffalo hot sauce over them. Toss gently until evenly coated, then serve warm with ranch or blue cheese dressing if desired.
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Recipe Notes & Tips:
- Do not over mix the meatballs: Mix the ingredients just until combined so the meatballs stay tender instead of becoming dense.
- Keep the meatballs evenly sized: Use a cookie scoop to portion the mixture so they bake evenly and finish cooking at the same time.
- Use a meat thermometer: Ground chicken should reach an internal temperature of 165°F to be fully cooked.
- Add the buffalo sauce after baking: Tossing the cooked meatballs in the sauce helps them stay evenly coated without the sauce burning in the oven.
- Serve with a creamy dip: Ranch or blue cheese dressing helps balance the spicy buffalo flavor.
How to Store:
Refrigerator: Store Buffalo Chicken Meatballs in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F or in the microwave until heated through. Add a little extra buffalo sauce if needed to keep them moist.
Freezer: Freeze cooked meatballs in a freezer-safe container for up to 3 months. For the best texture, freeze them without the buffalo sauce and toss with fresh sauce after reheating.
Make Ahead Tip: Prepare and roll the meatballs up to 24 hours ahead of time. Store them covered in the refrigerator until ready to bake.
Buffalo Chicken Meatballs FAQs:
Yes, use gluten-free breadcrumbs instead of regular breadcrumbs. Also check that your buffalo sauce, parmesan cheese, and seasonings are gluten-free if needed.
Avoid over mixing the ground chicken mixture, and use breadcrumbs and egg to help hold in moisture. Bake just until the meatballs reach an internal temperature of 165°F to prevent them from drying out.
Yes, you can prepare and roll the meatballs up to 24 hours ahead of time. Keep them covered in the refrigerator until ready to bake, then toss with buffalo sauce before serving.
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Buffalo Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buffalo hot sauce
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground chicken, egg, gluten-free breadcrumbs, Parmesan, 3 tablespoons of buffalo sauce, onion powder, garlic powder, paprika, salt, and pepper. Mix just until combined.
- Roll the mixture into 20-24 meatballs, about 1½ tablespoons each, and place them on the prepared baking sheet.
- Bake for 16-18 minutes, or until the meatballs reach an internal temperature of 165°F.
- Make the Buffalo Sauce
- Add the cooked meatballs to a bowl and gently toss with remaining buffalo sauce until evenly coated.
- Serve warm with ranch or blue cheese dressing and celery and carrot sticks.
Nutrition
Notes
- Do not over mix the meatballs: Mix the ingredients just until combined so the meatballs stay tender instead of becoming dense.
- Keep the meatballs evenly sized: Use a cookie scoop to portion the mixture so they bake evenly and finish cooking at the same time.
- Use a meat thermometer: Ground chicken should reach an internal temperature of 165°F to be fully cooked.
- Add the buffalo sauce after baking: Tossing the cooked meatballs in the sauce helps them stay evenly coated without the sauce burning in the oven.
- Serve with a creamy dip: Ranch or blue cheese dressing helps balance the spicy buffalo flavor.
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