Buffalo Chicken Meatballs Recipe

If you’re a fan of bold, tangy flavors with a little kick, this Buffalo Chicken Meatballs Recipe is going to be your new go-to. I absolutely love how these meatballs strike the perfect balance between spicy Buffalo sauce, creamy blue cheese, and tender ground chicken. They’re a fantastic twist on classic Buffalo wings but way easier to eat and serve, making them perfect for parties or a fun weeknight dinner.

When I first tried making Buffalo meatballs, I wasn’t sure if the flavors would keep up with the wings I adore so much — but this recipe totally won me over. The combination of crispy baked meatballs tossed in a buttery, tangy hot sauce is just irresistible. You’ll find they’re juicy and flavorful inside without being too heavy, plus the blue cheese gives a nice creamy contrast that brings everything together perfectly.

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Ingredients You’ll Need

Each ingredient in this Buffalo Chicken Meatballs Recipe plays a key role — from the crispy panko crumbs that help bind the meatballs without weighing them down to the hot sauce and blue cheese combo that creates that unmistakable Buffalo flavor. Here’s what you’ll want to have on hand.

• Extra-virgin olive oil: For brushing the baking sheet to prevent sticking and add a touch of healthy fat.
• Unsalted butter: Adds richness to the sauce and balances out the heat from the hot sauce.
• Blue cheese: Crumbled blue cheese gives that classic tangy creaminess Buffalo wings are famous for.
• Hot sauce (preferably Frank’s RedHot): Frank’s is my go-to for authentic Buffalo flavor; you can adjust the amount based on heat preference.
• Kosher salt: Enhances all the flavors without overpowering.
• Celery: Finely chopped for a little crunch and freshness inside the meatballs.
• Large egg: Acts as a binder to keep the meatballs together while baking.
• Garlic: Freshly chopped garlic adds depth and a lovely savory note.
• Panko bread crumbs: These help create a lighter texture inside the meatballs compared to regular breadcrumbs.
• Sliced green onions: For flavor inside and as a fresh, colorful garnish on top.
• Onion powder: A little boost of onion flavor without extra moisture.
• Ground chicken: The lean, tender meat that forms the base of these meatballs – feel free to use ground turkey as a swap if you prefer.

Variations

I like to switch up this Buffalo Chicken Meatballs Recipe depending on the occasion or my mood. It’s one of those recipes that’s easy to tweak, so don’t hesitate to personalize it with your favorite ingredients or dietary needs.

• Make it Mild: Use less hot sauce or swap in a milder wing sauce if you’re cooking for little ones or prefer less heat.
• Extra Cheesy: Stir in shredded mozzarella or cheddar into the meatballs for an ooey-gooey surprise — my family goes crazy for this!
• Low-Carb Version: Replace panko with almond flour or crushed pork rinds to keep it keto-friendly without losing texture.
• Grilled Meatballs: Try grilling instead of baking for a smoky flavor that adds a new layer of complexity.

How to Make Buffalo Chicken Meatballs Recipe

Step 1: Prepare the Buffalo sauce base

Start by preheating your oven to 425°F and brushing a large baking sheet with a light coat of olive oil so the meatballs won’t stick. Then, melt the butter in a small saucepan over medium heat and stir in the crumbled blue cheese and hot sauce. Keep whisking until everything melts together smoothly — this makes that luscious Buffalo sauce that coats the meatballs later. Remember to season it lightly with kosher salt as the cheese and sauce already bring plenty of flavor. Once melted, take it off the heat and let it cool a bit while you prep the meat mixture.

Step 2: Mix the meatball ingredients

In a medium bowl, combine the finely chopped celery, egg, fresh garlic, panko bread crumbs, sliced green onions, and onion powder. Season this mixture with a pinch of kosher salt for balance. Add the ground chicken and half of the cooled Buffalo sauce you just made. I like to mix gently with my hands or a spoon just until combined – overmixing can make the meatballs tough, and nobody wants that!

Step 3: Form and bake the meatballs

Using a cookie scoop or your hands, form the mixture into 1-inch balls, then place them evenly spaced on the prepared baking sheet. Bake in the preheated oven until they’re lightly golden and cooked through, usually about 15 to 17 minutes. You’ll know they’re done when the internal temperature hits 165°F and they have a slight crust on the outside. This step is what gives them a wonderful texture without frying — so much easier and less messy!

Step 4: Toss and finish with green onions

Once baked, transfer the meatballs to a large bowl and toss them with the remaining Buffalo sauce to coat every bite with that punchy flavor. Sprinkle extra sliced green onions over the top for a fresh crunch and pop of color. Serve immediately or keep warm until you’re ready to dig in.

How to Serve Buffalo Chicken Meatballs Recipe

Garnishes

I always top my Buffalo Chicken Meatballs with extra sliced green onions—they add a pretty pop of green and a fresh bite that cuts through the richness. Sometimes, I crumble a little more blue cheese on top or serve with a side of ranch or blue cheese dressing for dipping because, honestly, who can resist dipping?

Side Dishes

These meatballs pair perfectly with crunchy celery sticks (keeping with the Buffalo wing tradition) and a simple side salad or crispy oven fries. I’ve also enjoyed them alongside creamy mashed potatoes or even cauliflower rice for a lighter meal.

Creative Ways to Present

For parties, I like to serve the meatballs on small skewers with a bit of extra sauce drizzled over and arranged on a platter. They also work great stuffed into soft slider buns with crisp lettuce and a smear of ranch for a fun twist. Trust me, your guests will be asking for the recipe!

Make Ahead and Storage

Storing Leftovers

I store any leftover Buffalo Chicken Meatballs in an airtight container in the fridge for up to 3 days. I make sure to keep the sauce separate if possible to prevent the meatballs from getting soggy, then toss them fresh when reheating.

Freezing

If I’m making these ahead for a bigger crowd, freezing works great. I bake the meatballs, cool them completely, then freeze them in a single layer before transferring to a freezer bag. They keep well for up to 3 months, and I just thaw overnight in the fridge before reheating and tossing with sauce.

Reheating

To reheat, I pop the meatballs in a 350°F oven for 10-12 minutes to warm through and regain a bit of crispness. Then I toss them in the Buffalo sauce again or add some fresh sauce if needed. Avoid microwaving unless you’re in a pinch—it can make them rubbery.

FAQs

Final Thoughts

This Buffalo Chicken Meatballs Recipe is one of those dishes that’s comfort food meets party food in the best way. I love how it brings bold flavors to the table while being easy enough to whip up on a busy weeknight. Plus, it’s perfect whether you’re feeding a crowd or just craving something cozy and spicy. Give these a try—you’ll be so glad you did, and your friends and family will thank you too!

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