Get ready to transform your appetizer game with these incredibly flavorful Buffalo Chicken Meatballs that pack all the punch of your favorite wing sauce into tender, juicy bite-sized portions. These meatballs combine ground chicken with classic buffalo seasonings, then get baked to perfection and tossed in a tangy buffalo sauce that coats every morsel. Unlike traditional wings, these meatballs are fork-friendly, less messy to eat, and perfect for sharing at parties, game day gatherings, or casual weeknight dinners. Each meatball delivers the perfect balance of heat and flavor, with a moist interior and a beautifully glazed exterior that will have everyone coming back for more.
Serves: 6-8 people (makes about 30 meatballs)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the meatballs:
- 2 pounds ground chicken
- 1/2 cup plain breadcrumbs
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the buffalo sauce:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 4 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon worcestershire sauce
For serving:
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh chives
- Ranch or blue cheese dressing for dipping
Equipment Needed
- Large mixing bowl
- Large baking sheet
- Parchment paper
- Small saucepan
- Large skillet or sauté pan
- Cookie scoop or tablespoon for shaping
Preparing the Meatballs
Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.
In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped celery, green onions, egg, minced garlic, onion powder, paprika, salt, and black pepper. Using your hands or a large spoon, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough and dense.
Using a cookie scoop or tablespoon, portion the mixture into balls about 1.5 inches in diameter. You should get approximately 30 meatballs. Place them on the prepared baking sheet, leaving about an inch of space between each one.
Baking Process
Drizzle the olive oil over the meatballs and gently roll them around to coat evenly. This helps them brown beautifully and prevents drying out during cooking.
Bake the meatballs for 20-25 minutes, or until they’re golden brown on the outside and cooked through. You can check doneness by cutting into one meatball to ensure there’s no pink remaining, or use a meat thermometer to confirm they’ve reached an internal temperature of 165°F.
Making the Buffalo Sauce
While the meatballs are baking, prepare your buffalo sauce. In a small saucepan over medium heat, melt the butter completely. Whisk in the hot sauce, honey, garlic powder, and worcestershire sauce until smooth and well combined.
Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly. The honey adds a touch of sweetness that balances the heat perfectly. Remove from heat and set aside.
Final Assembly
Once the meatballs are done baking, remove them from the oven and let them cool for just a minute or two. Heat a large skillet over medium heat and add the cooked meatballs to the pan.
Pour the buffalo sauce over the meatballs and gently toss them using a spoon or spatula to coat each one evenly. Cook for 2-3 minutes, stirring occasionally, until the sauce is heated through and clings nicely to the meatballs.
Serving Suggestions
Transfer the buffalo chicken meatballs to a serving platter and immediately sprinkle with crumbled blue cheese and chopped fresh chives. The blue cheese adds a cooling element that complements the spicy buffalo flavor perfectly.
Serve with small bowls of ranch or blue cheese dressing on the side for dipping. Provide toothpicks or small appetizer forks to make eating easy for your guests.
Storage and Reheating
These meatballs keep well in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 8-10 minutes, or warm them in a skillet over medium heat with a splash of additional buffalo sauce.
You can also freeze the cooked meatballs without sauce for up to 3 months. Thaw overnight in the refrigerator, then reheat and toss with freshly made buffalo sauce.
Helpful Tips
For extra moist meatballs, try using a mixture of ground chicken thigh and breast meat, or add a tablespoon of mayonnaise to the meat mixture. Ground chicken can sometimes be lean, so these additions help maintain juiciness.
If you prefer milder heat, reduce the hot sauce to 1/3 cup and add an extra tablespoon of honey. For those who love serious spice, add a pinch of cayenne pepper to both the meatball mixture and the sauce.
Make sure your celery is chopped very finely so it distributes evenly throughout the meatballs and doesn’t create large chunks that might make the meatballs fall apart.
These Buffalo Chicken Meatballs deliver all the satisfaction of classic buffalo wings in a more manageable, party-friendly format that’s guaranteed to be the star of any gathering.
