These Buffalo chicken meatballs are a spicy twist on a classic! Made with ground chicken, hot sauce, and a few tasty spices, they are tender and full of flavor.
What’s great is that they’re perfect for game day or just a fun dinner. Trust me, you won’t be able to eat just one—who can resist that kick? 😋
Plus, they are super easy to whip up. Just mix, bake, and enjoy with your favorite dipping sauce. I usually have mine with ranch dressing—it’s a match made in heaven!
Key Ingredients & Substitutions
Ground Chicken: The star of the dish! You can use turkey as a leaner option, or ground beef for a richer flavor. I love using chicken for its mild taste and how it absorbs spices well.
Bread Crumbs: Panko gives a nice crunch, but regular breadcrumbs work too. If gluten-free, use crushed gluten-free crackers or ground oats. The texture may be slightly different but still delicious!
Hot Sauce: Frank’s RedHot is my go-to for the perfect kick. If you prefer it milder, use less sauce or a milder brand. For extra heat, try a hotter sauce like Sriracha.
Cheddar Cheese: I add shredded cheddar for extra creaminess. Feel free to swap with mozzarella or skip cheese entirely for a dairy-free option.
How Do You Make Meatballs Uniform in Size?
Getting meatballs the same size helps them cook evenly. Here are my tips:
- Use a meatball scoop or your hands to portion the mixture.
- Wet your hands lightly to prevent sticking.
- Roll gently to shape without compacting the meat too much.
This way, your meatballs will cook at the same rate, giving you that perfect bite every time!
What’s the Best Way to Bake Meatballs?
Baking meatballs is simple! Follow these steps for perfect results:
- Preheat your oven well to 400°F (200°C) for a nice browning effect.
- Line the baking sheet with parchment to reduce sticking and cleaning time.
- Place meatballs in a single layer, not touching, to allow even cooking and browning.
This method keeps them juicy inside while getting a nice outer texture. Happy cooking!
Buffalo Chicken Meatballs
Ingredients You’ll Need:
- For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1/4 cup shredded cheddar cheese (optional)
- 1 large egg
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil (for baking or pan-frying)
- Extra chopped parsley, for garnish
- For the Buffalo Sauce Coating:
- 1/3 cup hot sauce (Frank’s RedHot recommended)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon honey or sugar (optional, for balance)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus 25-30 minutes of cooking time. In total, you’re looking at around 40 minutes to get these delicious buffalo chicken meatballs from your kitchen to your plate. Perfect for a quick weeknight dinner or a tasty appetizer for your next party!
Step-by-Step Instructions:
1. Prepare to Bake:
First, let’s get that oven preheating to 400°F (200°C). While it heats up, grab a baking sheet and either line it with parchment paper or give it a light greasing. This will help in keeping the meatballs from sticking.
2. Mix Your Meatball Ingredients:
In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped parsley, diced onion, minced garlic, cheddar cheese (if using), egg, hot sauce, Worcestershire sauce, salt, pepper, and paprika. Gently mix everything together until well combined—try not to overmix, as this can make your meatballs tough.
3. Shape the Meatballs:
Now it’s time to shape your meatballs! Using your hands or a scoop, form the mixture into evenly sized balls, approximately 1.5 inches in diameter. Place them on the prepared baking sheet, making sure they’re spaced out.
4. Bake the Meatballs:
Pop the baking sheet in the preheated oven and bake the meatballs for about 20-25 minutes, or until they are cooked through and nicely browned. You can check their doneness by cutting one open—it should no longer be pink inside.
5. Make the Buffalo Sauce:
While the meatballs bake, mix up your buffalo sauce! In a small bowl, combine the hot sauce, melted butter, and honey (if you like a touch of sweetness). Stir until well mixed.
6. Coat the Meatballs:
When the meatballs are ready, transfer them to a large mixing bowl or another pan. Pour your buffalo sauce over the top and toss gently until all the meatballs are nicely coated.
7. Set the Sauce:
Return the coated meatballs back to the baking sheet and bake for an additional 5 minutes. This will help the sauce stick to the meatballs beautifully!
8. Serve and Enjoy:
Once done, take them out of the oven and let them cool slightly. Garnish with extra chopped parsley for a touch of freshness. Serve hot with your favorite dipping sauce, like ranch or blue cheese dressing, and crunchy celery sticks on the side.
Enjoy your spicy, flavorful buffalo chicken meatballs as a tasty snack, appetizer, or main! They’re sure to be a hit with everyone!
Can I Use Different Meats for This Recipe?
Absolutely! While this recipe is tailored for ground chicken, you can substitute it with ground turkey, pork, or even beef. Just keep in mind that cooking times may vary slightly depending on the meat used.
Can I Make These Meatballs in Advance?
Yes, you can prepare the meatballs ahead of time! Form the meatballs and place them on a baking sheet, then cover and refrigerate for up to a day before baking. You can also freeze them uncooked for up to 3 months. Just thaw in the fridge before cooking!
How Do I Store Leftovers?
Store any leftover buffalo chicken meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. If they seem dry, a little extra buffalo sauce can liven them up!
Can I Adjust the Heat Level?
Definitely! To make them milder, reduce the amount of hot sauce in the meatball mixture or use a milder sauce. For extra heat, consider adding crushed red pepper flakes or using a spicier hot sauce in the buffalo coating. Just remember to taste as you go!