Buffalo Chicken Meatballs are perfect for game day (or any other day)! Succulent, perfectly seasoned chicken meatballs are smothered in a tangy buffalo sauce and topped with creamy blue cheese crumble – touchdown, hole in one, goal!
What’s in buffalo chicken meatballs?
Baked chicken meatballs with lots of bold buffalo sauce are ideal for game day or any other party you have planned! Here’s a quick look at what you’ll need to make this appetizer:
- Buffalo Sauce: While the meatballs are tossed in buffalo, there’s a little bit mixed into the chicken mixture to really seal the deal on that tangy flavor.
- Veggies: These meatballs secretly contain carrots and celery. Don’t worry, you won’t be able to detect them if they’re grated and chopped properly.
- Blue Cheese: You can swap this with ranch if preferred.
Are buffalo chicken meatballs spicy?
That all depends on your personal spice tolerance and what type of buffalo sauce you use! Personally, I love buffalo sauce and don’t think it’s too spicy.
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How to Store and Reheat
Store your leftover buffalo meatballs in an airtight container in the fridge for 2-3 days. Reheat in the microwave for 30 seconds at a time or until warmed all the way through. The oven and air fryer also work very well.
How to Freeze
You can absolutely freeze buffalo chicken meatballs. Let them fully cool to room temperature prior to storing in an airtight, freezer safe container. Label, date, and freeze for up to 3 months. Defrost in the fridge prior to reheating.
Serving Suggestions
As an appetizer you can go classic with some celery and carrot sticks. You could also serve this as apps with some crunchy tater tots, they’ll work great as a one two punch with the flavor packed meatballs.
Notes from the Test Kitchen
- Don’t pack your meatballs super tightly! If meatballs are packed too tight, they’ll be tough.
- If you are making a big batch, you can taste test the mix. This don’t mean eating raw meat though! Just make your mix, then make a small patty and pan fry it to test out the taste, adjust your seasoning accordingly.
Top Reader Review
“I will be making these again!” – Stephen J.
More Buffalo Chicken Recipes We Love
- Buffalo Chicken Casserole
- Buffalo Chicken Enchiladas
- Buffalo Chicken Tenders
- Buffalo Chicken Quesadilla
- Stuffed Buffalo Chicken
- Buffalo Chicken Pinwheels
Buffalo Chicken Meatballs Recipe
Ingredients
- 1 pound ground chicken
- 1 medium carrot grated
- 1 large celery stalk finely chopped
- 3 green onions finely chopped
- ½ cup breadcrumbs
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons buffalo sauce
- 2 tablespoons olive oil
- ½ cup buffalo sauce
- Ranch or blue cheese dressing
Instructions
- Preheat the oven to 375℉.
- In a large bowl, combine ground chicken, carrot, celery, onions, breadcrumbs, egg, salt, pepper, and 2 tablespoons of buffalo sauce.1 pound ground chicken, 1 medium carrot, 1 large celery stalk, 3 green onions, ½ cup breadcrumbs, 1 egg, ½ teaspoon salt, ¼ teaspoon pepper, 2 tablespoons buffalo sauce
- Use a tablespoon or cookie scoop to portion out the meatballs. Place each portion on a greased baking sheet and drizzle them with olive oil. Then, roll each portion into a ball.2 tablespoons olive oil
- Bake for 15-20 minutes.
- Transfer the meatballs to a bowl, add in 1/2 cup of buffalo sauce. Toss the meatballs in the sauce.½ cup buffalo sauce
- Serve the meatballs with ranch or blue cheese dressing. Makes 24-30 meatballs.Ranch or blue cheese dressing
Notes
- Make the meatball mixture in a chilled bowl to prevent the fat from breaking down–you want the fat to help them stay juicy in the oven.
- Don’t pack your meatballs too tightly, or they will become tough in the oven.
How to Make Buffalo Chicken Meatballs Step by Step
Make the meatball mixture: In a large bowl, combine 1 lb ground chicken, 1 medium grated carrot, 1 finely chopped celery stalk, 3 finely chopped green onions, 1/2 cup breadcrumbs, 1 egg, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp of buffalo sauce.
Roll the meatballs: Use a tbsp measuring spoon or cookie scoop to portion out the meatballs. Place each portion on a greased baking sheet and drizzle them with 2 tbsp olive oil. Then, roll each portion into a ball.
Bake and toss: Bake at 375°F for 15-20 minutes. Once cooked, toss the meatballs in 1/2 cup buffalo sauce. Garnish with ranch or blue cheese if desired.
I made these last week-end (4th of July). They were easy to make and I used chicken breasts (I ground) along with the other ingredients. My wife thought they smelled really good when I took them out of the oven. As I made them earlier in the day, I let them cool, put them in the fridge. When it was time we were going to enjoy them, I put them in a glass baking dish, Microwaved them to heat them up, then put the wing sauce on them, warmed them a little more, got out the celery sticks, the blue cheese dressing, and my wife and I had them while watching a movie. I will be making these again! Depending on the size you make your meatballs may change the baking time. I baked mine for about 18 minutes and they were a little under done, so when I microwaved them to heat them up, I actually cooked them a little more.
Great tips!! I’m happy you both loved the recipe so much!