Buffalo Chicken Meatball Recipe – All the Flavor of Wings Without the Mess!
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I ran a meal assembly business for 12 years, where we specialized in creating easy, make-ahead dinners and appetizers that home cooks could pull together effortlessly. This recipe is exactly the kind of thing I would have put on the menu—bold in flavor, simple to prep, and guaranteed to be devoured!
I love buffalo wings, but I don’t love the mess—sticky fingers, bones, and all! That’s why I created Buffalo Chicken Meatballs. They pack all the bold, spicy flavor of traditional wings into a bite-sized, mess-free option perfect for any occasion. Serve them with ranch or homemade blue cheese dressing for the perfect bite.
These meatballs are packed with protein, baked (not fried!), and ready in just 30 minutes—perfect for feeding a hungry crowd without the hassle.This spicy chicken appetizer is a must-have for your next game-day spread!
Why you will love the recipe
- It has the same great buffalo wing flavor but with no messy fingers!
- Quick & easy to make—oven-baked, no frying required!
- Perfect for game day, meal prep, or a high-protein snack.
Ingredient Notes:
- Ground Chicken – I’m a big fan of Smart Chicken, but use whatever brand is available to you—make sure it’s fresh and high-quality.
- Breadcrumbs – I use panko breadcrumbs for a light, crispy texture, but you can substitute plain or Italian-style breadcrumbs in the same amount.
- Onion – Finely dice the onion to prevent the meatballs from falling apart, or grate it if you want to sneak it past picky eaters. It adds moisture, helping to create extra tender, juicy meatballs.
- Optional add-ins: Blue cheese crumbles or finely chopped celery are great choices.
See the recipe card below for all ingredients and measurements.
Common Questions
Yes! Air fryer the meatballs for 12 – 15 minutes in a single layer at 375 degrees, flipping halfway. Toss in the sauce and enjoy!
Frank’s RedHot is my go-to, but any store-bought or homemade buffalo sauce works.
Absolutely! You can substitute ground turkey for chicken. You will get very similar results.
Step by Step Directions
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a large bowl, mix ground chicken, breadcrumbs, egg, blue cheese (if using), green onions, garlic powder, onion powder, paprika, salt, and black pepper until just combined.
Step 3: Roll the meatball mixture into 1½-inch meatballs and place them evenly on the prepared baking sheet. Bake for 18-20 minutes or until the internal temperature reaches 165°F. I always use a cookie scoop to get meatballs similar in size.
Step 4: While the meatballs bake, mix buffalo sauce, melted butter, and garlic powder in a small saucepan over low heat until warm.
Step 5: Once the meatballs are done, toss them in the warm buffalo sauce until fully coated. Serve immediately with ranch or blue cheese dressing, celery sticks, and extra buffalo sauce for dipping! Optional: Sprinkle with green onions as garnish.
Serving Suggestions
These buffalo meatballs can be a party appetizer, game day snack, or even a meal! Here’s how to serve them:
On a Game Day Platter: Pair with carrots and celery sticks for a classic buffalo wing experience. Add bacon dip and crispy potato bites for a full spread.
As a Main Dish: Serve over white rice, cauliflower rice, or creamy mashed potatoes, tuck them into a toasted sub roll or toss them with a simple salad for an easy, weeknight dinner.
Slow cooker meatballs
I love to make slow-cooker buffalo-style meatballs so that I can make them and forget about them. Follow the instructions in the recipe card below, add them to the slow cooker with a little extra sauce, and turn them to warm. Offer dipping sauce with toothpicks, and let your guests help themselves!
Another Meatball Recipe
If you are a fan of meatballs like I am, you’ve got to try these chicken meatballs with ricotta cheese, they come out light and airy and are perfect to serve with pesto and marinara sauce over pasta.
Recipe
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Easy Buffalo Chicken Meatballs
Ingredients
Meatballs
- 1 lb Ground Chicken
- ½ cup Panko Breadcrumbs
- 1/4 cup Diced Onion
- 1 Egg
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
Sauce
- ½ cup Buffalo Sauce like Frank’s RedHot
- 2 Tbsp Butter melted
- ½ tsp Garlic Powder
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine all of the meatball ingredients.1 lb Ground Chicken, ½ cup Panko Breadcrumbs, 1/4 cup Diced Onion, 1 Egg, 1 tsp Garlic Powder, 1 tsp Onion Powder, ½ tsp Paprika, ½ tsp Salt, ¼ tsp Black Pepper
- Roll the mixture into 1½-inch meatballs and place them evenly on the baking sheet. Bake for 18-20 minutes, or until the internal temperature reaches 165°F (75°C).
- While the meatballs bake, mix buffalo sauce, melted butter, and garlic powder in a small saucepan over low heat until warm.½ cup Buffalo Sauce, 2 Tbsp Butter, ½ tsp Garlic Powder
- Once the meatballs are done, toss them in the warm buffalo sauce until fully coated. Serve immediately with ranch or blue cheese dressing, celery sticks, and extra buffalo sauce for dipping!
Notes
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked, un-sauced meatballs for up to 3 months. Reheat in the oven at 350°F.
- Reheating: Warm meatballs in the oven or microwave and toss in fresh buffalo sauce before serving.
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