I know I’m about to score big any time I make these baked Buffalo chicken meatballs! They’re juicy, saucy, and packed with classic wing flavor without the fryer or the fuss. I mix grated carrot and celery into the ground chicken, then bake and toss them in my favorite Buffalo sauce for finger-licking flavor. Just a few ingredients and 30 minutes, and these saucy meatballs are ready for a game day appetizer or a zesty lunch!
Top Reader Reviews
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.
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Ground Chicken Buffalo Meatballs
These Buffalo chicken meatballs are my go-to when I want all the kick of Buffalo wings with a little less fuss. Instead of complicated steps or deep-frying, I bake the ground chicken mixture in the oven for juicy, perfectly cooked meatballs every time.
Baking keeps these ground chicken meatballs lighter than fried wings, but an olive oil drizzle prevents them from drying out. Once baked, I drench them in tangy Buffalo sauce and finish them off with a drizzle of ranch or blue cheese dressing, making them just about irresistible. They’re perfect for game-day spreads, easy meal prep, or even a fun kid-friendly dinner with carrot sticks and dip on the side.
Craving something a little different? Check out Crockpot BBQ chicken meatballs–they’re sweet, saucy, and game-day ready!
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How to Keep Ground Chicken Meatballs Juicy
Ground chicken is leaner than beef or pork, so it dries out more easily. Don’t skip the olive oil drizzle before baking! The egg, veggies, and Buffalo sauce add moisture and binding, but the olive oil is what locks in juiciness and helps the meatballs brown.
Baked Buffalo Chicken Meatballs Recipe
Equipment
- Baking Sheet
- Cookie Portion Scoop (optional)
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 medium carrot (grated)
- 1 rib celery (finely chopped)
- 3 green onions (finely chopped)
- ½ cup breadcrumbs (*)
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons Buffalo sauce
- 2 tablespoons olive oil
For Tossing and Serving:
- ½ cup Buffalo sauce
- ranch or blue cheese dressing (optional)
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 rib celery, 3 green onions, ½ cup breadcrumbs, 1 large egg, ½ teaspoon kosher salt, ¼ teaspoon ground black 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 ½ 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
- Keeping the mixture cool helps the meatballs stay juicy while baking.
- Taste your Buffalo sauce before using it–heat levels vary.
- Don’t pack your meatballs too tightly, or they will become tough.
- If your oven has hot spots, rotate the pan halfway through baking.
- Properly cooked meatballs should reach 165°F at the thickest point.
- Toss while hot for the best coating, or drizzle the meatballs with Buffalo sauce for a less spicy option.
- Serve with toothpicks for an easy party appetizer.
- Nutritional information does not include optional ingredients.
- Crockpot: Place the raw shaped meatballs in the slow cooker. Add ½ cup Buffalo sauce and cook on LOW for 3-4 hours or HIGH for 1½-2 hours. For a firmer texture, brown the meatballs quickly in a skillet before adding them to the crockpot.
- Air Fryer: Air fry at 375°F for 10-12 minutes, shaking once halfway through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Meatballs Step by Step
Make the Ground Chicken Mixture: Preheat your oven to 375℉. In a large bowl, combine 1 pound of ground chicken, 1 grated carrot, 1 finely chopped rib of celery, 3 finely chopped green onions, ½ cup of breadcrumbs, 1 large egg, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 2 tablespoons of Buffalo sauce. Keep this mixture nice and cold so the meatballs hold their shape.
Bake the Meatballs: Use a tablespoon or cookie scoop to portion out the ground chicken into meatballs–I was able to make 28. Place each portion on a greased baking sheet with space between so they brown. Drizzle them with 2 tablespoons of olive oil. Then, gently roll each portion into a ball. Don’t compact the meat too much, or your meatballs will turn out dense and dry. Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through to 165°F.
Toss and Serve: Transfer your baked Buffalo chicken meatballs to a large bowl, add in ½ cup of Buffalo sauce, and toss to coat. Then, serve with ranch or blue cheese dressing.
How to Store, Freeze, and Reheat
Store leftover Buffalo meatballs in an airtight container in the fridge for up to 3 or in the freezer for up to 3 months Let thaw overnight in the refrigerator before reheating in a 375°F oven for 8-10 minutes or in the microwave for 30 seconds at a time or until warmed all the way through. Toss in extra Buffalo sauce before serving!
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