I’m so excited to share my Buffalo Chicken Meatballs recipe with you! These are juicy, spicy little meatballs coated in a buttery buffalo sauce. They are great for weeknight dinners, game day, or when you want a simple dish that packs big flavor.
Level: Easy
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings
Course: Main, Appetizer
Cuisine: American, Comfort
I love buffalo chicken in many forms, and these meatballs are a fun twist. They are made with ground chicken and a few simple pantry items that keep the flavor bright and familiar. I usually bake the meatballs so they are hands off while they cook. Then I warm a simple sauce of butter and buffalo sauce and toss the meatballs in it so every bite is saucy and satisfying.
This recipe is forgiving and easy to scale. I will walk you through each step in plain language so it is simple to follow even if you are new to cooking.
How to Make Buffalo Chicken Meatballs
Here is what we do, step by step:
• Mix the meatball ingredients gently so the meat stays tender.
• Form even sized balls so they cook at the same rate.
• Bake the meatballs until they are golden and cooked through.
• Melt butter and combine with buffalo sauce on the stove.
• Toss the cooked meatballs in the sauce so they are evenly coated.
• Optionally make a quick ranch dressing and cucumber salad to cool the spice.
Ingredients
For the meatballs
• 1 1/2 pounds ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced celery
• 1/4 cup minced fresh chives
• 1 large egg
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons ranch dressing
For the sauce
• 4 tablespoons salted butter
• 3/4 cup buffalo sauce (your favorite brand)
Optional ranch dressing
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh dill, minced
• 1 tablespoon minced fresh chives
• 1 tablespoon distilled white vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 clove garlic, finely grated
Optional cucumber salad
• 2 English cucumbers, thinly sliced
• 1/2 cup yellow celery leaves or light green celery leaves
• 1/4 cup ranch dressing
• Kosher salt and black pepper to taste
Directions
- Preheat the oven and prepare a pan: Set your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. This keeps cleanup easy and stops the meatballs from sticking.
- Mix the meatball ingredients: In a large bowl combine the ground chicken, panko, diced celery, chives, egg, salt, pepper, and ranch dressing. Use your hands or a spoon and mix just until everything is combined. Handle the meat gently so the meatballs stay tender.
- Form the meatballs: Scoop about 2 tablespoons of mixture for each meatball. I like to use a 2 tablespoon cookie scoop to keep them uniform. Place the meatballs on the prepared baking sheet.
- Bake: Put the tray in the oven and bake until the meatballs are golden and cooked through, about 18 to 22 minutes. The exact time depends on your oven and the size of the meatballs. They should reach 165 degrees F in the center if you use a thermometer.
- Make the buffalo butter sauce: While the meatballs bake, melt the butter in a skillet over low to medium low heat. Stir in the buffalo sauce until the mixture is smooth and warmed through. Keep the heat low so the butter and sauce combine without burning.
- Toss to coat: When the meatballs are done, transfer them to the skillet with the sauce or pour the sauce over them in a bowl. Toss gently until each meatball is evenly coated.
- Optional ranch: If you want the homemade ranch, stir together all dressing ingredients in a bowl and refrigerate at least 15 minutes to let flavors meld.
- Optional cucumber salad: Toss sliced cucumbers and the celery leaves with 1/4 cup ranch dressing. Season with salt and pepper to taste. This provides a crisp, cooling contrast to the spicy meatballs.
- Serve: Plate the meatballs with extra ranch dressing on the side and the cucumber salad if using.
Process Details
• Gentle mixing keeps the meatballs tender. Over mixing makes the texture dense.
• Panko breadcrumbs give structure without weighing the meatballs down. They soak up a little moisture and help the meatballs hold together.
• Baking is an easy hands off method. If you prefer a browner crust, you can briefly sauté the baked meatballs in a hot skillet with a little oil before saucing.
• Buffalo butter sauce warms quickly. Melt the butter low and add the sauce so it does not separate. A low simmer brings the flavors together and keeps the sauce glossy.
Tips for Success
• Measure with a scoop so all meatballs are the same size and cook evenly.
• Use low moisture panko and squeeze out any extra liquid from the celery to prevent soggy meatballs.
• If you like less heat, use a mild buffalo sauce or reduce the sauce amount and serve extra on the side.
• To check doneness, insert an instant read thermometer into the center of a meatball. It should read 165 degrees F.
• Leftover cooked meat mixture can be shaped and frozen raw on a tray, then transferred to a bag for longer storage.
Serving Ideas
• Serve with homemade ranch dressing and cucumber salad to tame the heat.
• Offer carrot sticks, celery sticks, and extra ranch for dipping like a game day platter.
• Turn them into sliders on small buns with blue cheese crumbles.
• Plate over rice or mashed potatoes to make it a hearty family meal.
Storage & Freezing
• Refrigerator: Store cooled meatballs in an airtight container for up to 3 to 4 days. Reheat gently in a skillet or in the oven at 325 degrees F until warmed through.
• Freezing meatballs: Freeze cooked meatballs in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Freezing raw: Shape raw meatballs and freeze on a tray until firm, then transfer to freezer bags for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Nutrition Info (Approximate per Serving)
• Calories: ~350 to 450 kcal
• Protein: ~25 to 30 g
• Carbohydrates: ~10 to 15 g
• Fat: ~20 to 30 g
Nutrition values will vary depending on brands and portion sizes. These figures are estimates and should be used as a guide only.
Buffalo Chicken Meatballs are an easy crowd pleaser. They combine the familiar buffalo flavor with a kid friendly meatball format. I like to bake them and toss them in a buttery buffalo sauce, then serve them with a cool cucumber salad or ranch for balance. Give this recipe a try and adjust the heat level to your preference. I hope you enjoy them as much as I do.
