How to Make the Best Buffalo Chicken Meatballs at Home

The moment those Buffalo Chicken Meatballs hit the table at my friend’s game night, conversation stopped mid-sentence. Steam rising from the platter carried that unmistakable tangy aroma—spicy, buttery, with just enough kick to make everyone reach for one. According to a recent food trend analysis, Buffalo-flavored recipes have seen a 78% increase in search popularity over the past year alone. What makes these particular Buffalo Chicken Meatballs so irresistible isn’t just their perfect balance of heat and flavor, but how surprisingly simple they are to make at home.

Why Buffalo Chicken Meatballs Matter

Buffalo Chicken Meatballs deliver all the beloved flavors of classic wings without the mess or fuss. They’re versatile enough for game day gatherings, weeknight dinners, or elegant appetizer spreads. The combination of tender ground chicken, aromatic herbs, and that signature Buffalo sauce creates bite-sized morsels that capture everything people love about Buffalo wings—in a more sophisticated, easier-to-eat package.

For the perfect Buffalo sauce experience, Frank’s RedHot Original Cayenne Pepper Sauce provides that authentic tanginess that made Buffalo wings famous. When making these meatballs, I often substitute traditional breadcrumbs with almond flour for a lower-carb option. Looking for complementary dishes? These Buffalo Chicken Meatballs pair beautifully with Greek Turkey Meatballs with Lemon Herb Rice for a Mediterranean-inspired feast or alongside Cheesy Garlic Butter Flatbread for the ultimate comfort food spread.

Ingredients for Perfect Buffalo Chicken Meatballs

Buffalo Chicken Meatballs ngredients

For the Meatballs:

• 1 pound ground chicken (preferably a mix of white and dark meat for best flavor)
• ⅓ cup panko breadcrumbs (or almond flour for a low-carb option)
• 1 large egg, lightly beaten
• ½ cup finely crumbled blue cheese (optional: substitute with shredded mozzarella for milder flavor)
• ¼ cup finely chopped celery
• 3 tablespoons finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon ranch seasoning mix
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil for cooking

For the Buffalo Sauce:

• ½ cup Frank’s RedHot Original Sauce (or your preferred hot sauce)
• 4 tablespoons unsalted butter
• 1 tablespoon honey (optional, for subtle sweetness)
• 1 teaspoon garlic powder

For Serving:

• Ranch or blue cheese dressing
• Extra crumbled blue cheese
• Thinly sliced green onions
• Celery sticks
• Carrot sticks

Ingredient Spotlight: Why These Buffalo Chicken Meatballs Shine

The secret to these Buffalo Chicken Meatballs lies in the careful balance of ingredients. Ground chicken provides a neutral canvas that absorbs flavors beautifully while staying tender. Unlike ground turkey, which can sometimes dry out, chicken maintains moisture while still being leaner than beef.

Panko breadcrumbs create a lighter texture than traditional breadcrumbs, allowing the meatballs to remain tender rather than dense. The finely chopped celery and onion introduce subtle moisture and texture, while also echoing the classic Buffalo wing accompaniments.

The addition of blue cheese directly into the meat mixture is what truly elevates these Buffalo Chicken Meatballs from good to exceptional. As they cook, the cheese melts slightly, creating pockets of tangy creaminess that counterbalance the spicy Buffalo sauce perfectly.

Timing: From Prep to Table

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

These Buffalo Chicken Meatballs come together 30% faster than traditional wings, which typically require at least 45-60 minutes between preparation and cooking. This efficiency makes them perfect for last-minute entertaining or weeknight dinners when time is limited.

Instructions: Creating Perfect Buffalo Chicken Meatballs

Step 1: Prepare the Meatball Mixture

Combine ground chicken, breadcrumbs, egg, blue cheese, celery, onion, garlic, ranch seasoning, salt, and pepper in a large bowl. Mix gently with your hands until just combined—overmixing will make the meatballs tough. I like to chill my hands under cold water first to keep the mixture cool, which helps maintain the fat structure for juicier meatballs.

Step 2: Form the Meatballs

With slightly damp hands (this prevents sticking), roll the mixture into golf ball-sized meatballs, about 1½ inches in diameter. You should get approximately 18-20 meatballs. Place them on a parchment paper-lined plate as you work.

Step 3: Cook the Meatballs

Heat olive oil in a large skillet over medium heat. When hot but not smoking, add the meatballs in batches, being careful not to overcrowd the pan. Brown on all sides, turning gently with a spoon, about 2-3 minutes per side. The key here is developing that golden crust while ensuring they cook through—about 8-10 minutes total until they reach 165°F internally.

Step 4: Prepare the Buffalo Sauce

While the last batch of meatballs cooks, prepare the sauce. In a small saucepan, melt butter over medium-low heat. Add hot sauce, honey (if using), and garlic powder. Whisk to combine and simmer for about 2 minutes until slightly thickened. The sauce should coat the back of a spoon but still remain pourable.

Step 5: Toss and Serve

Transfer the cooked meatballs to a large bowl. Pour the hot Buffalo sauce over them and gently toss to coat evenly. The meatballs should glisten with that signature bright orange-red Buffalo sheen. Serve immediately with your choice of dipping sauce, garnished with green onions and accompanied by celery and carrot sticks.

Tips & Tricks for Perfect Buffalo Chicken Meatballs

1. 
   

   Temperature matters: Use cold ingredients and chill the formed meatballs for 15 minutes before cooking for better structural integrity.

   
   
2. 
   

   The scoop trick: Use a cookie scoop to portion meatballs evenly, ensuring they all cook at the same rate.

   
   
3. 
   

   Test meatball: Cook a small test meatball first to check seasoning and adjust salt/spices before cooking the entire batch.

   
   
4. 
   

   Sauce strategy: Reserve about ¼ of the Buffalo sauce for drizzling just before serving to maximize visual appeal and flavor impact.

   
   
5. 
   

   Rest period: Let the meatballs rest for 3-5 minutes after cooking and before saucing to help them retain their juices.

   
   

Buffalo Chicken Meatballs Variations & Substitutions

Baked Buffalo Chicken Meatballs

For a hands-off approach, arrange meatballs on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes. Toss with sauce as directed. You’ll lose a bit of the exterior crispness but gain convenience.

Slow Cooker Buffalo Chicken Meatballs

Brown the meatballs briefly in a skillet, then transfer to a slow cooker. Pour sauce over top and cook on low for 2-3 hours. Perfect for keeping warm during parties.

Gluten-Free Buffalo Chicken Meatballs

Substitute the panko with almond flour or gluten-free breadcrumbs. Double-check that your hot sauce and ranch seasoning are gluten-free (most are, but always verify).

Extra-Spicy Buffalo Chicken Meatballs

Add ½ teaspoon cayenne pepper to the meatball mixture and use Frank’s RedHot XTRA Hot for the sauce. Top with pickled jalapeños for those who crave serious heat.

Behind the Recipe: The Buffalo Chicken Meatballs Story

These Buffalo Chicken Meatballs were born during a snowy football Sunday when leaving the house for takeout wings wasn’t an option. With ground chicken in the refrigerator but no desire to brave the weather, I experimented with capturing the essence of Buffalo wings in meatball form. What started as necessity became a signature dish that friends now request specifically. The evolution included several iterations—some too dry, others lacking that signature Buffalo punch—until landing on this perfect balance of tender, tangy, and spicy.

Pairing Ideas for Buffalo Chicken Meatballs

• Cooling Cucumber Yogurt Dip: The coolness perfectly counterbalances the Buffalo heat
• Crisp Celery Slaw: Combines the traditional wing accompaniment with added texture
• Honey-Drizzled Cornbread: Sweet meets spicy in this delightful combination
• Sparkling Lemonade with Mint: The acidity and sweetness cleanse the palate between bites
• Creamy Blue Cheese Polenta: Amplifies the Buffalo wing experience in an unexpected way

Leftover & Reuse Ideas

Transform yesterday’s Buffalo Chicken Meatballs into today’s exciting meal:

• Buffalo Chicken Meatball Subs: Slice meatballs in half, place on a toasted roll with provolone, briefly broil, then top with shredded lettuce and blue cheese dressing
• Buffalo Chicken Meatball Salad: Slice and arrange atop mixed greens with tomatoes, cucumbers, carrots, celery, and blue cheese crumbles
• Buffalo Chicken Meatball Wrap: Chop meatballs, mix with a little ranch dressing, and wrap in a tortilla with lettuce and diced tomatoes
• Buffalo Chicken Meatball Pizza: Quarter the meatballs and use as a pizza topping with mozzarella and a drizzle of ranch

Nutritional Information For Buffalo Chicken Meatballs

Per serving (4 meatballs):

• Calories: Approximately 320
• Protein: 24g
• Carbohydrates: 8g
• Fat: 22g
• Sodium: 890mg
• Fiber: 0.5g

Serving Suggestions

Present your Buffalo Chicken Meatballs in ways that maximize their appeal:

• Game Day Platter: Arrange on a large wooden board surrounded by celery sticks, carrot sticks, cucumber slices, and ramekins of both ranch and blue cheese dressing
• Appetizer Cups: Place individual meatballs in mini phyllo cups with a small dollop of blue cheese dressing and a sprinkle of green onion
• Meatball Sliders: Serve on mini potato rolls with a thin slice of celery for crunch
• Buffalo Chicken Meatball Skewers: Thread onto small skewers alternating with cubes of celery and carrot for an easy-to-grab party option

 

 

Common Mistakes to Avoid When Making Buffalo Chicken Meatballs

1. 
   

   Overworking the meat mixture: This compresses the proteins too much, resulting in tough, dense meatballs. Mix just until ingredients are incorporated.

   
   
2. 
   

   Skipping the sear: Proper browning creates flavor through the Maillard reaction. Don’t rush this step by overcrowding the pan.

   
   
3. 
   

   Using lean ground chicken breast only: Without some dark meat, meatballs can become dry. The ideal ratio is 80% white meat to 20% dark meat.

   
   
4. 
   

   Adding sauce too early: Coating with Buffalo sauce before the meatballs are fully cooked prevents proper browning and can make them fall apart.

   
   
5. 
   

   Forgetting temperature check: Chicken must reach 165°F internally for food safety. Use a meat thermometer to verify.

   
   

Storage & Reheating Tips for Buffalo Chicken Meatballs

Refrigeration: Store cooled Buffalo Chicken Meatballs in an airtight container for up to 3 days. I recommend storing the sauce separately if possible to maintain the meatball texture.

Freezing: Place unsauced meatballs on a baking sheet until frozen solid (about 2 hours), then transfer to freezer bags. They’ll keep for up to 3 months. The sauce can be frozen separately in ice cube trays, then transferred to freezer bags.

Reheating: For best results, thaw overnight in the refrigerator. Reheat meatballs in a 350°F oven for 10-12 minutes until warmed through, then toss with freshly warmed sauce. Microwave reheating works in a pinch (1-2 minutes on 50% power), but may slightly toughen the texture.

Buffalo Chicken Meatballs FAQ

Are Buffalo Chicken Meatballs gluten-free?

The traditional recipe contains panko breadcrumbs which aren’t gluten-free. However, they’re easily made gluten-free by substituting almond flour or certified gluten-free breadcrumbs. Always check your hot sauce and ranch seasoning labels to ensure they’re gluten-free as well.

How spicy are Buffalo Chicken Meatballs?

These Buffalo Chicken Meatballs have a moderate heat level when made with standard Frank’s RedHot. For milder meatballs, reduce the hot sauce by half and increase the butter. For extra spicy Buffalo Chicken Meatballs, use Frank’s XTRA Hot or add cayenne pepper to the mix.

Can Buffalo Chicken Meatballs be made ahead of time?

Absolutely! You can prepare the meatballs up to the cooking stage and refrigerate for 24 hours before cooking. Alternatively, fully cook the meatballs, cool them, and refrigerate for up to 3 days. Make the sauce separately and combine when ready to serve after reheating.

What’s the best way to serve Buffalo Chicken Meatballs at a party?

A slow cooker set to “warm” is ideal for serving Buffalo Chicken Meatballs at parties, as it keeps them at the perfect temperature without drying out. Provide toothpicks or small forks, plus plenty of napkins and dipping sauces on the side.

Can I use ground turkey instead of chicken for Buffalo Chicken Meatballs?

Yes, ground turkey works well as a substitute in Buffalo Chicken Meatballs. Try to choose turkey that’s not too lean (93% lean maximum) to ensure your meatballs stay moist and flavorful.

Conclusion

Buffalo Chicken Meatballs transform a beloved American flavor into an approachable, versatile dish that works for any occasion. By combining ground chicken with the perfect blend of seasonings and that signature tangy Buffalo sauce, you get all the satisfaction of Buffalo wings without the mess. The beauty of these meatballs lies in their adaptability—serve them as sophisticated appetizers, casual game day snacks, or even as the protein in a weeknight dinner.

Made these Buffalo Chicken Meatballs? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

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