Easy Buffalo Chicken Meatballs Recipe (Perfect for Game Day!)

Fire Up Your Taste Buds: Easy Buffalo Chicken Meatballs Recipe

Let’s be honest, sometimes you just crave that spicy, tangy kick that only buffalo sauce can deliver. You could dunk some wings, sure, but are we trying to make a mess or have a sophisticated(ish) snack? I vote for the latter. Enter buffalo chicken meatballs: all the glorious flavor of buffalo wings, minus the messy bones and the questionable decision-making that usually follows. These little flavor bombs are perfect for game day, parties, or when you just need a spicy pick-me-up that doesn’t involve wearing a bib.

If you’re ready to unleash a tidal wave of flavor in bite-sized form, then stick around. This buffalo chicken meatballs recipe is so easy, you’ll wonder why you haven’t been making them your whole life.

Why These Meatballs Are the Bomb (Dot Com)

Okay, “bomb” might be a bit cliché, but seriously, these meatballs are addictive. Here’s why you need them in your life:

First, the flavor is INTENSE. We’re talking juicy chicken infused with classic buffalo sauce, garlic, and a hint of blue cheese. It’s like a tiny, edible explosion of wing night in your mouth.

Second, they are ridiculously versatile. Serve them as appetizers with toothpicks, toss them in a salad, stuff them in a slider bun, or even serve them over pasta. The possibilities are as endless as your craving for buffalo sauce.

Finally, they are surprisingly easy to make. We’re talking pantry staples and minimal effort for maximum flavor payoff. Impress your friends without breaking a sweat? Yes, please!

The Ingredient Lineup: Your Spicy Dream Team

Get these players ready, because they’re about to score some serious flavor points.

The Meatballs:

• 1 lb Ground Chicken: Opt for lean ground chicken. It soaks up the flavor beautifully.
• 1/2 cup Breadcrumbs: Panko breadcrumbs give a nice, light texture, but regular breadcrumbs work too.
• 1/4 cup Milk: Helps keep the meatballs moist and tender.
• 1 Large Egg: Our trusty binder.
• 1/4 cup Crumbled Blue Cheese (optional, but highly recommended): Adds that classic buffalo wing tang. If you’re a blue cheese hater, you can skip it or try a little grated Parmesan.
• 1 clove Garlic, minced: Because everything is better with garlic.
• 1 tsp Onion Powder:
• 1/2 tsp Smoked Paprika: Adds a subtle smoky depth.
• 1/4 tsp Salt:
• 1/4 tsp Black Pepper:

The Buffalo Sauce Coating:

• 1/2 cup Buffalo Hot Sauce (like Frank’s RedHot): This is the star of the show. Choose your heat level wisely!
• 2 tbsp Unsalted Butter, melted: Adds richness and helps the sauce cling to the meatballs.

Your Arsenal of Kitchen Goodies

You don’t need a fancy culinary degree, just these handy tools.

• Large Mixing Bowl: For combining all the meatball ingredients.
• Measuring Cups and Spoons: For accurate flavor delivery.
• Baking Sheet: Our trusty platform for cooking.
• Parchment Paper (optional, but recommended): Makes for easy cleanup and prevents sticking.
• Large Spoon or Ice Cream Scoop: For portioning out uniform meatballs.
• Small Saucepan or Microwave-Safe Bowl: For melting the butter for the sauce.
• Large Bowl: For tossing the cooked meatballs in the glorious buffalo sauce.

Let’s Get Saucy: Step-by-Step Instructions

Alright, let’s turn that ground chicken into spicy little bites of heaven.

Step 1: Mix Up the Meatball Magic

In your large mixing bowl, gently combine the ground chicken, breadcrumbs, milk, egg, blue cheese (if using), minced garlic, onion powder, smoked paprika, salt, and pepper. Use your hands to mix everything together until it’s just combined. Don’t overmix! Overworking the meat will result in tough meatballs.

Step 2: Roll ‘Em Out

Line your baking sheet with parchment paper (if using). Using a large spoon or an ice cream scoop, form the mixture into golf ball-sized meatballs and arrange them evenly on the baking sheet. You should get around 18-20 meatballs.

Step 3: Bake ‘Til Golden (Mostly)

Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are mostly cooked through and lightly golden brown. The internal temperature should reach 165°F (74°C).

Step 4: The Glorious Buffalo Bath

While the meatballs are baking, prepare your buffalo sauce. In a small saucepan over low heat or in a microwave-safe bowl, melt the butter. Stir in the buffalo hot sauce until it’s well combined.

Step 5: Toss and Coat

Once the meatballs are cooked, carefully transfer them to a large bowl. Pour the warm buffalo sauce over the meatballs and gently toss them until they are evenly coated in that fiery goodness.

Step 6: Serve and Conquer

Serve your buffalo chicken meatballs immediately while they’re warm and saucy. Garnish with extra blue cheese crumbles, chopped green onions, or a side of ranch or blue cheese dressing for dipping, if you’re feeling extra decadent.

Calories & Nutritional Info

Alright, let’s crunch some numbers (because why not?). Keep in mind this is an estimate and will vary based on the specific ingredients you use. Per serving (about 3-4 meatballs):

• Calories: Approximately 180-220 kcal
• Protein: Around 15-20g
• Fat: Roughly 10-15g
• Carbohydrates: About 5-8g
• Note: These are a decent source of protein, but remember that buffalo sauce often contains a good amount of sodium and fat (thanks, butter!).

Common Mistakes to Avoid (Don’t Be a Buffalo Chicken Fail)

• Overmixing the Meatball Mixture: I said it once, I’ll say it again: resist the urge to knead the chicken mixture like you’re making bread. Overmixing leads to tough, rubbery meatballs that nobody wants. Mix gently until just combined.
• Using Low-Quality Buffalo Sauce: The sauce is the star here, so don’t skimp! Use a buffalo sauce that you actually enjoy the taste of. IMO, Frank’s RedHot is a classic for a reason.
• Not Cooking the Meatballs Long Enough: Nobody wants raw chicken surprises. Make sure those meatballs reach an internal temperature of 165°F (74°C). Invest in a meat thermometer; it’s a game-changer.
• Adding the Sauce Too Early: Coating the meatballs in sauce before baking can lead to a less crispy exterior. Bake them until mostly cooked, then toss them in the sauce.

Variations & Customizations: Spice It Up (or Tone It Down)

Feeling adventurous? Or maybe a little less fiery? Here are a few ways to play around with this recipe:

1. Extra Spicy Buffalo Meatballs: Kick up the heat by adding a pinch of cayenne pepper to the meatball mixture or using an extra-hot buffalo sauce. You can even drizzle them with a little extra hot sauce right before serving, you spice fiend.
2. Ranch Chicken Meatballs: Skip the buffalo sauce altogether! Mix a packet of ranch dressing seasoning into the meatball mixture and bake as usual. Serve with extra ranch for dipping. It’s a whole different flavor profile, but equally delicious in its own right.
3. Vegetarian “Buffalo” Meatballs: Use a plant-based ground meat substitute (like Beyond Meat or Impossible) for the meatballs. Follow the recipe as written, and they’ll soak up that buffalo flavor just as well.

Frequently Asked Questions (Your Buffalo Brain Dump, Answered)

1. Can I make these buffalo chicken meatballs in a slow cooker? Yes, you can! Brown the meatballs in a skillet first, then transfer them to a slow cooker. Pour the buffalo sauce mixture over them and cook on low for 2-3 hours, or until heated through.

2. Can I freeze buffalo chicken meatballs? Absolutely! Let the cooked meatballs cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake them from frozen at 350°F (175°C) until heated through, then toss them in fresh buffalo sauce.

3. What’s the best way to serve these for a party? Serve them warm in a chafing dish or on a platter with toothpicks for easy grabbing. Keep a side of blue cheese or ranch dressing and maybe some celery sticks for that authentic buffalo wing experience.

4. Can I make these with ground turkey instead of chicken? Yep, ground turkey works great as a leaner alternative. The texture might be slightly different, but they’ll still be delicious.

5. Why are my meatballs dry? This usually happens from overcooking. Make sure you’re not baking them for too long. The milk in the mixture also helps keep them moist.

6. I don’t like blue cheese. What can I substitute? No worries! You can simply omit the blue cheese. If you want a little extra flavor, try adding a tablespoon of grated Parmesan cheese to the meatball mixture.

7. Can I make these ahead of time and just heat them up for a party? Yes, you can bake the meatballs ahead of time, let them cool, and store them in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat them in the oven or microwave and then toss them in the warm buffalo sauce.

Final Thoughts: Go Forth and Get Saucy

Well, there you have it. Your official guide to making ridiculously tasty buffalo chicken meatballs. They’re spicy, they’re savory, they’re surprisingly easy to whip up, and they’re guaranteed to be a hit wherever they land. So ditch the boring snacks and embrace the fiery goodness.

Now go forth, make these meatballs, and prepare for the inevitable “Can I get that recipe?” requests. You’re welcome in advance. Just try not to get too much buffalo sauce on your favorite shirt. Or maybe just wear a bib anyway. You do you.