Buffalo Chicken Meatballs are juicy, healthy and packed with wing-inspired flavor! Serve with creamy blue cheese dip for a game day appetizer or spicy main dish.
Our Game day lineup also includes healthy buffalo chicken dip, buffalo chicken tacos, and buffalo chicken casserole.
Table of Contents
The base of these buffalo chicken meatballs is my chicken meatballs recipe but with some shredded carrots, celery, and hot sauce.
Basically, it’s all the flavors of buffalo wings in a healthier, high protein meatballs so you can load up your plate without the guilt! I love to serve them with creamy Greek yogurt blue cheese dressing.
If you want something lower in carbs and gluten free, try these buffalo chicken bites instead.
Why You’ll Love This Recipe
- One bowl prep: Mix 10 simple ingredients in one bowl and enjoy easy cleanup.
- Healthier option: Hidden veggies, 4 grams of protein per meatball, and oven-baked.
- Perfect for any occasion: Buffalo wing meatballs are great for potlucks, game day spreads, snacks for a party, or a healthy dinner.
- Big buffalo flavor: All the bold, tangy heat you love in buffalo recipes.
Ingredients for Buffalo Chicken Meatballs
The short ingredient list is packed with simple, staple items you probably grab during your weekly shop.
- Ground chicken: Lean or extra lean ground chicken, or swap in ground turkey if you prefer.
- Egg: To bind the meatballs together.
- Breadcrumbs: I use panko breadcrumbs because I like their light and crispy texture, but regular, whole wheat, or gluten free breadcrumbs work too.
- Celery and carrots: The classic chicken wing side, but minced or grated and mixed right in to add moisture, texture, and a veggie boost to the meatballs.
- Green onion: Mix some into the meatballs and use extra to top them off for added flavor.
- Seasonings: Freshly grated garlic, salt, and pepper.
- Frank’s red hot sauce: Adds that signature buffalo heat and flavor! Feel free to use your favorite brand of hot sauce.
- Greek yogurt blue cheese dressing: To drizzle on top and/or dip. All you need is Greek yogurt, garlic, salt, pepper, and crumbled blue cheese.
How to Make Buffalo Chicken Meatballs
You’ll love the simple prep, easy clean-up, and delicious bite-sized snacks in just 40 minutes!
Preheat your oven to 400 F and line large baking sheet with parchment paper. Then, mix up the Greek yogurt blue cheese dressing and let it chill in the fridge while you make the meatballs.
- Mix the meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, veggies, green onion, garlic, hot sauce, salt and pepper. Mix gently until just combined, don’t overdo it!
- Shape the meatballs: Use a small scoop to form 26 evenly sized meatballs, dipping your hands in cold water as needed, and place them on the baking sheet.
- Bake: Bake until an instant-read thermometer reads 165 F in the center, about 18-20 minutes, depending on your oven. The meatballs should be white in the center when cut.
- Coat the meatballs: Transfer meatballs to a large bowl, drizzle with hot sauce, and toss. Garnish with green onion and serve with blue cheese sauce for dipping.
Tips for Best Results
Here are my expert tips, from prepping to baking this buffalo chicken meatballs recipe.
- Don’t overmix the mixture: Overmixing can make the texture less tender, so it’s best to mix just until everything is combined.
- Make all meatballs same size: Keeping meatballs uniform ensures they cook evenly, which is why I like to use a cookie scoop.
- Don’t bake too long: To prevent dry meatballs. Be sure to take them out as soon as they reach 165 F when checked with internal meat thermometer.
- Use what you have: If you don’t have carrots or celery, use either, they are customizable. Green onion can be replaced with onion flakes or powder.
Serving Ideas
- Dip: If blue cheese isn’t your thing, ranch dressing or cottage cheese ranch dip work great, or you can go for extra buffalo sauce.
- Veggies: Add some celery and carrot sticks on the side for a little extra crunch. You can also serve roasted veggies like broccoli, cauliflower, or zucchini for a heartier side.
- Rice: It’s a simple combo, but the rice really complements the meatballs. Choose between white rice, brown rice, or even cauliflower rice for a lighter option.
- Pasta: Go for spaghetti, penne, or whatever you’ve got on hand. Pasta adds a nice balance and makes the dish more filling.
These buffalo meatballs are also meal prep friendly, baked or unbaked!
How to Store and Reheat
Store: Once cooled, keep leftovers in an airtight container in the fridge for up to 5 days.
Freeze: To freeze baked meatballs, let them cool and store in an airtight container for up to 3 months. For raw meatballs, freeze on a baking sheet first, then transfer to a freezer-safe bag.
Reheat: I reheat cold meatballs in the microwave to keep them from drying out. If they’re frozen, just bake them at 400 F straight from the freezer, then toss in hot sauce.
FAQs
Yes, you can use ground turkey instead of chicken for these meatballs. The flavor may be slightly lighter.
These meatballs are ready when an instant-read thermometer inserted into the center reads 165 F, and they’re white in the middle when cut.
Yes! Follow steps 2 and 3 to assemble the meatballs a day ahead and store them in the refrigerator. When you’re ready, place them on a lined baking sheet and follow the recipe from there.
Yes. Shape the meatballs and place them in a single layer in the air fryer (cook in batches if needed), air fry at 400 F for 7-9 minutes, flipping halfway, until cooked through. Toss with hot sauce in a large bowl to coat.
More Buffalo Flavored Recipes to Try
More Game Day Snacks
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 2 large celery stalks, minced
- 1 small carrot, minced or grated
- 3 green onion sprigs, finely chopped
- 1 small garlic clove, grated
- 2 tablespoons Frank's red hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Final Touch:
- 1/3 cup Frank's red hot sauce
- 1 tablespoon green onion, finely chopped
- 1/2 cup Greek yogurt blue cheese dressing
Instructions
- Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside. Make Greek yogurt blue cheese dressing and refrigerate to let flavors develop.
- In a large bowl, add ground chicken, egg, breadcrumbs, celery, carrot, green onion, garlic, hot sauce, salt and pepper. Mix with a spatula until combined and do not overmix.
- Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
- Bake for 18-20 minutes or until cooked through and lightly brown.
- Remove from the oven, transfer meatballs to a large bowl, drizzle with hot sauce and gently toss to coat with spatula.
- Serve warm garnished with green onion and with previously prepared blue cheese sauce for dipping.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave. I would not bake them in the oven to avoid drying out.
- Freeze cooked meatballs: Bake, cool and freeze meatballs in an airtight container for up to 3 months. Then bake from frozen at 400 F for 15-18 minutes and coat in hot sauce.
- Freeze raw meatballs: Freeze on a baking sheet until frozen, transfer to a freezer safe storage bag for up to 3 months. Then bake from frozen at 400 F for 25 minutes and toss in hot sauce.
- Only bake until done: To prevent over baking (and dry meatballs!) bake only until an instant-read thermometer inserted in center reads 165 degrees. Your meatballs should be white in the center when cut in half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
