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Ready for the perfect appetizer? These Buffalo Chicken Meatballs make a great party favorite that feeds a crowd! Pair it will some sides for a delicious entree too!
Table of Contents
Why Make This Recipe?
Simple Ingredients – Just 7 simple ingredients! Mix in one large bowl and then bake. Could not get any easier!
Appetizer or Main Dish – looking for an easy game day appetizer? These are perfect. What about a simple main dish protein? These fit the bill!
Easily customizable – feel free to adjust heat levels based on buffalo sauce. You can also easily substitute the panko breadcrumbs for almond meal or almond flour for a gluten-free dish.
Ingredients Needed
- Ground chicken – you could also use a different ground protein like ground turkey.
- Egg – 1 large egg for binding.
- Garlic powder – You could also use 1-2 minced garlic cloves if you don’t have garlic powder.
- Green onions – use whites and light green parts for meatballs and dark green for garnish.
- Panko breadcrumbs – you could also use almond meal or almond flour for a gluten-free option.
- Salt + Pepper – feel free to reduce salt to taste or to decrease sodium.
- Buffalo Sauce – I like the buffalo sauce from primal kitchen.
How to Make Buffalo Chicken Meatballs
STEP 1: MAKE MEATBALLS
In a large bowl combine ground chicken, egg, garlic powder, scallions, panko, salt, pepper and 2 tbsp buffalo sauce. Set aside remainder of buffalo sauce.
STEP 2: BAKE MEATBALLS
Using your hands roll mixture into 15-18 meatballs and place onto parchment paper lined baking sheet. Bake in oven for 15-20 minutes or until cooked through. Remove meatballs from oven and allow to sit for 5 minutes.
STEP 3: COAT IN BUFFALO SAUCE
Add to a large bowl and top with remaining buffalo sauce. Gently toss to coat. Sprinkle with sliced green tops of scallions. Serve with blue cheese sauce or ranch dipping sauce.
FAQs: Buffalo Chicken Meatballs
I personally like to use either a blue cheese dressing or ranch dressing. Primal Kitchen makes a delicious ranch dip.
They’re as spicy as you want them to be! You can choose if you use mild or hot buffalo sauce.
Yes, ground turkey can easily be used in place of ground chicken.
Yes- these buffalo chicken meatballs can easily be meal-prepped in advance of a party or stored in the freezer for a pre-made protein. See storage tips below.
Absolutely! Feel free to pair these buffalo chicken meatballs with any sides. For a more traditional flavor you can cut up some slices of celery but these also taste great on a salad or paired with a side of baked french fries.
These buffalo chicken meatballs can easily be doubled or even tripled in order to feed a crowd.
Storage Instructions
Store cooked meatballs in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove top or oven.
Freezer Tip
Place meatballs in a freezer-safe container or Ziploc bag and freeze for up to 3 months. Allow to thaw overnight in the fridge. Reheat on stove top or in oven.
More Appetizers You’ll Love
- Baked Sriracha Lime Chicken Wings
- Champagne Turkey Meatballs
- Chicken Satay Skewers with Peanut Sauce
- Thai Turkey Sliders
Buffalo Chicken Meatballs
Ready for the perfect appetizer? These Buffalo Chicken Meatballs make a great party favorite that feeds a crowd! Pair it will some sides for a delicious entree too!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: American
Ingredients
- 1 lb lean ground chicken
- 1 large egg
- 1 tsp garlic powder
- 3 scallions, finely minced*
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buffalo sauce
- Optional: 1/2 cup blue cheese sauce or ranch sauce for dipping
Instructions
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
- In a large bowl combine ground chicken, egg, garlic powder, scallions, panko, salt, pepper and 2 tbsp buffalo sauce. Set aside remainder of buffalo sauce.
- Using your hands roll mixture into 15-18 meatballs and place onto parchment paper lined baking sheet.
- Bake in oven for 15-20 minutes or until cooked through.
- Remove meatballs from oven and allow to sit for 5 minutes.
- Add to a large bowl and top with remaining buffalo sauce. Gently toss to coat.
- Sprinkle with sliced green tops of scallions.
- Serve with blue cheese sauce or ranch dipping sauce.
Notes
*mince white and light green parts only. Reserve dark green tops for garnish.
