Looking for a new appetizer to serve on game day? Try these Buffalo Chicken Meatballs. They're a delicious twist on classic buffalo wings. The best part is, they're healthier and much easier to eat than chicken wings, and they're ready in just 30 minutes!
Why this Recipe Works
This recipe for Buffalo Chicken Meatballs is a delicious twist on buffalo chicken wings. They have the classic tangy and spicy flavors of buffalo wings in a bite-sized meatball that's way healthier and easier to eat than deep-fried wings. They're perfect for an appetizer or even an easy dinner option. And they're ready in just 30 minutes!
Ingredient Notes
- Ground Chicken - This recipe calls for ground chicken. You can use leaner ground chicken breast. I recommend mixing 1 Tablespoon of olive oil into the meatballs if using ground chicken breast. The additional fat will help keep them moist and juicy. Ground beef or turkey will also work.
- Panko Breadcrumbs - Panko breadcrumbs are larger and crispier than traditional breadcrumbs and help give the meatballs a lighter texture. If you prefer to use regular breadcrumbs, reduce the amount to ½ cup.
- Hot Sauce - I use Frank's Red Hot in this dish. But choose your favorite hot sauce. You can also use store bought buffalo wing sauce if you'd like.
- Ranch Seasoning - Powdered ranch seasoning packets are typically found with salad dressings in the grocery store. If you prefer, you can season them with 1 teaspoon of salt and a ½ teaspoon each of garlic powder, onion powder, and pepper.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prep - Preheat your oven to 375°F and line a sheet pan with foil or parchment paper. Brush the surface with olive oil to lightly coat it.
- Make Buffalo Sauce - Make the buffalo sauce by stirring together the melted butter and hot sauce in a small bowl, then set aside.
- Mix the Meatballs - Add all of the meatball ingredients, along with 2 Tablespoons of the buffalo sauce, to a large mixing bowl and mix until just combined. Do not overmix, or the meatballs will be too firm.
- Make the Meatballs - Scoop the meatballs onto the prepared sheet pan using a cookie scoop. They should be around 1 to 1½ tablespoons in size. Wet your hands and roll the meatballs in your palms to shape them into round balls.
- Cook the Meatballs - Bake for 15-18 minutes, until the internal temperature reaches 165°F and the meatballs are lighty browned.
- Sauce the Meatballs - Toss the cooked meatballs in the remaining buffalo sauce and serve.
Expert Tips
- When mixing the meatball ingredients, gently mix them until just combined.
- A cookie scoop is perfect for maintaining evenly sized meatballs. You can also use a one-tablespoon measuring spoon. This will help ensure they cook evenly.
- When shaping the meatballs, keep a small bowl of water nearby. Dip your hands in the water when the mixture begins to stick to them.
What to Serve with Buffalo Chicken Meatballs
A side of ranch or blue cheese dressing, along with celery and carrot sticks, is a must-have with these buffalo chicken meatballs.
For a larger game day spread I like to serve them with my sheet pan BBQ chicken nachos and my quick and easy spinach artichoke dip.
My Southwestern chicken egg rolls are another great option for a flavorful appetizer!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 325°F oven until warmed through. You can also reheat in the microwave, but this may cause the buffalo sauce to separate.
Frequently Asked Questions
Overmixing the chicken mixture will result in tough meatballs. To avoid this, gently mix the ingredients until they're just combined.
More Meatball Recipes
📖 Recipe
Buffalo Chicken Meatballs
Ingredients
Buffalo Sauce
- 3 Tablespoons butter, melted
- 3 Tablespoons hot sauce
Meatballs
- 1 pound ground chicken
- ⅔ cup panko breadcrumbs
- 1 large egg
- 1 packet powdered ranch dressing
- 1 Tablespoons olive oil
Instructions
- Preheat your oven to 375°F and line a sheet pan with foil or parchment paper. Brush the surface with olive oil to lightly coat it.
- Make the buffalo sauce by stirring together the melted butter and hot sauce in a small bowl, then set aside.
- Add all of the meatball ingredients, along with 2 Tablespoons of the buffalo sauce, to a large mixing bowl and mix until just combined. Do not overmix, or the meatballs will be too firm.
- Use a small cookie scoop to scoop the meatballs onto the prepared sheet pan. They should be around 1 to 1½ tablespoons in size. Wet your hands and roll the meatballs in your palms to shape them into round balls.
- Bake for 15-18 minutes, until the internal temperature reaches 165°F and the meatballs are lighty browned.
- Toss the meatballs in the remaining buffalo sauce and serve.
Notes
- Keep a bowl of water on the counter when rolling the meatballs to shape and dip your hands in the water when the meatballs begin to stick to your hands.
- Store leftover meatballs in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through or in the microwave.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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