Buffalo Chicken Meatballs
Tender chicken meatballs baked and coated in a tangy Buffalo sauce, ideal for weeknight dinners or game-day snacks.
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.
Notes
Chilling the rolled meatballs for 10 minutes helped them keep their shape in my third test.
Freezing and reheating in the oven maintained both texture and flavor in my final test.
Using panko instead of regular breadcrumbs gave a crispier bite in my second test.