There’s something about sinking your teeth into tender, spicy Buffalo Chicken Meatballs that feels like a warm hug on a chilly evening. After testing this recipe five times—tweaking the breadcrumb ratio on attempt three to lock in juiciness—I finally nailed the balance of heat and moisture. The tangy aroma of Frank’s RedHot swirling through each bite makes these meatballs impossible to resist. If you love meatball dinners, you might also enjoy Crock-Pot French Onion Meatballs for another hands-off comfort dish.
About Buffalo Chicken Meatballs
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes. These Buffalo Chicken Meatballs started as a weeknight experiment and quickly became a family favorite. I tested them in summer and fall—each season brought out a slightly different heat level, but the core recipe stayed the same. They’re budget-friendly, crowd-pleasing, and perfect for game-day snacking.
- Fast assembly – mix, roll, and bake in under 10 minutes.
- Cost-effective – uses ground chicken and pantry staples.
- Versatile – serve as appetizer, main, or party bite.
- Buffalo sauce originated in New York, adding a cultural kick.
Key Ingredients & Their Roles
- Ground Chicken: lean protein base; swap for turkey if preferred.
- Buffalo Sauce: primary flavor punch; use mild wing sauce for less heat.
- Seasoned Breadcrumbs: binds and holds moisture; panko yields extra crunch.
- Egg: helps meatballs set; flax “egg” works for vegan option.
- Ranch Seasoning: balances spice; make homemade blend for fewer additives.
- Melted Butter: enriches sauce; ghee adds a nutty depth.
How to Make Buffalo Chicken Meatballs
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine 1 pound ground chicken, ½ cup seasoned breadcrumbs, 1 large egg, ¼ cup buffalo sauce, 1 packet ranch seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons chopped green onions. Mix until just combined.
- Form mixture into 20 meatballs (about 1 inch each) and place on the prepared sheet.
- Bake for 15–18 minutes, or until the internal temperature reaches 165°F.
- Meanwhile, whisk together ¼ cup buffalo sauce and 1 tablespoon melted butter in a small bowl.
- Transfer meatballs to a large mixing bowl, pour sauce over, and toss gently to coat.
Pro Tips & Troubleshooting
- Chill rolled meatballs on a tray for 10 minutes before baking—I found they keep a perfect round shape.
- Avoid overmixing; gently stir to prevent dense, tough meatballs.
- Swap buffalo sauce for BBQ and add cheddar for a sweeter twist.
- Recipe doubles easily—just bake on two sheets, rotating halfway through.
Storage & Make-Ahead Guide
Refrigerate leftover Buffalo Chicken Meatballs in an airtight container for up to 3 days. Freeze fully cooled meatballs in a freezer-safe bag for up to 3 months; thaw overnight. Reheat in a 350°F oven for 8–10 minutes or microwave on medium power for about 1 minute. In my tests, frozen meatballs maintained their texture and flavor remarkably well.
Serving Suggestions
Serve these Buffalo Chicken Meatballs alongside crisp celery sticks and blue cheese or ranch dip. They’re also fantastic wrapped in Quick Crispy Chicken Wraps for an easy lunch option.
Frequently Asked Questions
- How do I know when Buffalo Chicken Meatballs are done? They’re done when the internal temperature reaches 165°F. Use an instant-read thermometer for accuracy.
- Can I bake meatballs on a wire rack? Yes—placing them on a rack helps air circulate and gives a crisper exterior.
- What can I substitute for ranch seasoning? Use a mix of dried dill, garlic powder, onion powder, and paprika to mimic the flavor.
- Is it possible to pan-fry instead of baking? Absolutely; cook over medium heat for about 6–8 minutes, turning to brown all sides.
- Can I make these ahead for a party? Make without tossing in sauce, refrigerate, then reheat and coat just before serving.
Final Thoughts
These Buffalo Chicken Meatballs have earned a permanent spot in my recipe rotation—from cozy family dinners to game-day spreads. I love stacking them on rolls with shredded lettuce for a heartier bite. Give them a try and let me know how you customize the heat and toppings!
More Recipes You’ll Love
- Crock-Pot French Onion Meatballs – similar slow-cooker meatball method
- Salisbury Steak Meatballs with Mushroom Gravy – another comforting meatball twist
- Bang Bang Chicken – spicy sauce inspiration
- Easy Spicy Chicken Sandwich – pairs well with buffalo flavors
Buffalo Chicken Meatballs
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 0.5 cup seasoned breadcrumbs
- 1 large egg
- 0.25 cup buffalo sauce
- 1 packet ranch seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions chopped
Buffalo Sauce
- 0.25 cup buffalo sauce
- 1 tablespoon butter melted
Instructions
Meatball Mixture
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, egg, buffalo sauce, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, and green onions; mix until just combined.
- Form mixture into 20 meatballs (about 1 inch each) and place on the prepared sheet.
- Bake for 15–18 minutes, or until the internal temperature reaches 165°F.
Buffalo Sauce
- Meanwhile, whisk together buffalo sauce and melted butter in a small bowl.
- Transfer meatballs to a large mixing bowl, pour sauce over, and toss gently to coat.