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Buffalo Chicken Meatballs
These easy buffalo meatballs are a perfect appetizer for game day, packed full of spicy buffalo flavor!
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Our buffalo chicken meatballs are a delicious and versatile dish that you can serve at a party or even just for dinner. With all the tangy flavors of buffalo wings from the homemade buffalo sauce, you’ll love the taste of this recipe.
Of course, we can’t just serve buffalo chicken meatballs alone – pair this great recipe with these little smokies and our Rotel dip. They both go so well with this recipe and make a fantastic menu for any party.
Buffalo Chicken Meatballs Ingredients
You’ll need:
- 1 pound ground chicken
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- ½ teaspoon coarse black pepper
- ½ teaspoon coarse sea salt
- ½ cup Italian herb seasoned bread crumbs
- ½ cup milk
- 1 large egg
- 1 tablespoon chopped parsley, plus more for garnish
- Buffalo sauce
- Ranch or blue cheese dressing
- Blue cheese crumbles, for optional garnish
SUBSTITUTIONS AND ADDITIONS
MEAT: You might prefer to make these easy buffalo chicken meatballs using ground turkey or even classic ground beef.
How To Make This Buffalo Chicken Meatballs Recipe
PRO TIP:
This makes about 20 “regular”-sized meatballs. The buffalo chicken meatball recipe can easily be turned into a double batch.
STEP ONE: Preheat oven to 425°F. Line a large baking sheet pan with parchment paper.
STEP TWO: In a medium bowl, combine bread crumbs and milk. Allow the bread crumbs to absorb the milk for about 5 minutes.
STEP THREE: Add ground chicken, minced garlic, cayenne pepper, black pepper, salt, and egg to the bread crumb mixture and stir well.
STEP FOUR: Use a 1½ tablespoon cookie scoop or small ice cream scoop to form equal balls of the meatball mixture. Roll each ball between your palms and place them in a single layer on the prepared baking sheet.
STEP FIVE: Bake 10 to 15 minutes or until the center of the meatballs reach 165°F.
PRO TIP:
Because ground chicken is very lean, these meatballs can become dried out and overcooked quickly. Allowing the bread crumbs to absorb the milk before mixing the rest of the ingredients helps keep the meatballs moist.
Monitor the temperature of the meatballs so that you don’t overcook them. Remove them from the oven as soon as they reach an internal temperature of 165°F.
STEP SIX: Drizzle with ½ cup of buffalo wing sauce and toss to coat the meatballs.
STEP SEVEN: Place meatballs on a platter for serving. Drizzle with more buffalo sauce and ranch dressing. Sprinkle with chopped parsley and blue cheese crumbles, if desired.
STEP EIGHT: Serve with toothpicks.
How To Serve
You can serve your buffalo chicken meatballs, as a snack, light dinner, or buffet style with other quick appetizer recipes. Carrot sticks, cucumbers, chopped-up bell peppers, or celery sticks all go great next to these meatballs with a bit of ranch or blue cheese dressing on the side for dipping.
These meatballs are bound to be a winner with the family. Serve a few of these homemade meatballs with a side salad or on top of mashed potatoes for an easy dinner.
MORE APPETIZER RECIPES
Storage
IN THE FRIDGE: Store this perfect party appetizer in an airtight container in the refrigerator for 3 to 4 days.
IN THE FREEZER: You can also freeze these meatballs for up to 3 months.
However you choose to dish up your buffalo meatballs, I’m certain you’ll have empty plates. Homemade meatballs drenched in spicy buffalo sauce will be a sure crowd-pleaser.
FREQUENTLY ASKED QUESTIONS
Can I use my crockpot to keep these meatballs warm?
Once you have made these meatballs and want to keep them warm for your party, you can toss them in a slow cooker and use the keep warm setting.
Can I freeze the leftovers of these meatballs?
Freeze leftovers in an airtight container for up to three months.
Can I use ground beef in this recipe?
If you would prefer to use ground beef instead of ground chicken, you certainly can make this substitution.
More Recipes You’ll Love
- Spinach Artichoke Dip
- Cheese Dip
- Cheesy Pull-Apart Bread
- Hanky Panky Recipe
- Cucumber Bites
- Buffalo Chicken Fries
Buffalo Chicken Meatballs
These easy buffalo meatballs are a perfect appetizer for game day, packed full of spicy buffalo flavor!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20
Ingredients
- 1 pound ground chicken
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- ½ teaspoon coarse black pepper
- ½ teaspoon coarse sea salt
- ½ cup Italian herb seasoned bread crumbs
- ½ cup milk
- 1 large egg
- 1 tablespoon chopped parsley (plus more for garnish)
- Buffalo sauce
- Ranch or blue cheese dressing
- Blue cheese crumbles (for optional garnish)
Instructions
- Preheat oven to 425°F.
- In a medium bowl, mix together bread crumbs and milk. Allow the bread crumbs to absorb the milk for about 5 minutes.
- Add ground chicken, minced garlic, cayenne pepper, black pepper, salt, and egg to the bread crumb mixture and stir well.
- Use a 1½ tablespoon cookie scoop to form equal balls of the meat mixture. Roll each ball between your palms and place on a parchment paper-lined baking pan/sheet.
- Bake 10 to 15 minutes or until the center of the meatballs reaches 165°F.
- Drizzle with ½ cup of buffalo sauce and toss to coat the meatballs.
- Place meatballs on a platter for serving. Drizzle with more buffalo sauce and ranch dressing. Sprinkle with chopped parsley and blue cheese crumbles, if desired.
- Serve with toothpicks.
Video
Notes
- This makes about 20 “regular”-sized meatballs. The buffalo chicken meatball recipe can easily be turned into a double batch.
- Because ground chicken is very lean, these meatballs can become dried out and overcooked quickly. Allowing the bread crumbs to absorb the milk before mixing the rest of the ingredients helps keep the meatballs moist. Monitor the temperature of the meatballs so that you don’t overcook them. Remove them from the oven as soon as they reach an internal temperature of 165°F.
Nutrition
Calories: 51kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 118mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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Comments
Layne Henderson says
We love this delicious recipe!
Treena says
Love this recipe for those busy week nights that I don’t have a whole lot of time.
Beckye says
Would substituting bread for pork rinds work to make this keto friendly?