Buffalo chicken meatballs are the perfect blend of zesty spice, juicy texture, and mouthwatering flavor. They deliver the bold taste of buffalo wings but in a mess-free, bite-sized form. Whether you need an appetizer for game day, a protein-packed meal prep option, or a quick family-friendly dinner, these meatballs will be an instant favorite.
Unlike traditional chicken wings, buffalo chicken meatballs are baked, not fried, making them a healthier yet equally satisfying alternative. Plus, they’re incredibly versatile—you can serve them with dips, veggies, rice bowls, or even as a sandwich filling!
Why You’ll Love This Recipe
- Packed with Flavor: Every bite is loaded with bold buffalo sauce and aromatic spices.
- Easy to Make: Comes together in one bowl with simple pantry ingredients.
- Healthier Alternative to Wings: baked instead of fried, with a lean protein base.
- Customizable: Easily adjust spice levels, swap ingredients, or make them keto-friendly.
- Great for Meal Prep: Store well and reheat beautifully for quick lunches or dinners.
What Makes These Meatballs Better Than Others?
Your competitor’s recipe is great, but here’s where it misses opportunities for improvement:
- More Moisture & Tenderness: Some meatball recipes turn out dry. We fix that with the right ingredient balance and cooking method.
- Enhanced Buffalo Flavor: Many recipes rely only on buffalo sauce. We layer flavors with additional spices and mix-ins.
- Multiple Cooking Methods—Not Just Baking! This recipe includes air fryer and stovetop options for flexibility.
- More Serving Ideas Beyond just an appetizer, we’ll show how to use these in wraps, salads, and sandwiches.
Ingredients for Buffalo Chicken Meatballs
For perfectly seasoned, juicy meatballs, you’ll need:
Main Ingredients
1. Ground chicken: lean but juicy; opt for 93% lean ground chicken for the best texture.
2. Buffalo Sauce: Choose your favorite, but homemade buffalo sauce takes the flavor to another level.
3. Egg: Helps bind everything together for a tender meatball.
4. Almond Flour or Panko Bread Crumbs: Keeps the meatballs from falling apart. Use almond flour for a low-carb option or panko for a classic crispy texture.
5. Carrots & Celery (Finely Diced): Adds subtle sweetness and crunch, mimicking traditional buffalo wings.
6. Green Onions: Brings mild oniony freshness to balance the heat.
7. Garlic Powder & Onion Powder: Enhances the savory depth of flavor.
8. Salt & Black Pepper: Essential seasonings to tie everything together.
For Serving & Garnish
- Ranch or Blue Cheese Dressing: A cool and creamy contrast to the spicy buffalo sauce.
Extra Buffalo Sauce: For an added kick of heat.
Celery & Carrot Sticks: The perfect side to complete the experience.
Step-by-Step Instructions for Buffalo Chicken Meatballs
1. Prepare the Meatball Mixture
- In a large bowl, combine ground chicken, buffalo sauce, egg, almond flour (or panko), carrots, celery, green onions, and seasonings.
- Mix gently—overmixing can make the meatballs tough.
2. Shape the Meatballs
- Use a cookie scoop or tablespoon to portion the mixture.
- Roll into 1-inch balls for appetizers or larger meatballs for a main dish.
- Arrange on a parchment-lined baking sheet for easy cleanup.
3. Bake to Perfection
- Preheat oven to 400°F (200°C).
- Bake for 18-20 minutes, flipping halfway to ensure even cooking.
4. Toss in Buffalo Sauce
- Once baked, transfer meatballs to a bowl and toss with extra buffalo sauce for maximum flavor.
Alternative Cooking Methods
If you don’t want to bake the meatballs, here are two other easy ways to prepare them:
Air Fryer Method (Crispiest Option)
Air-frying gives the meatballs a crispy exterior while keeping them juicy inside.
- Preheat the air fryer to 375°F (190°C).
- Lightly grease the basket and place meatballs in a single layer, without overcrowding.
- Air fry for 12-14 minutes, shaking the basket halfway through.
- Toss in extra buffalo sauce and serve.
Stovetop Method (Quickest Option)
If you’re short on time, cook these meatballs on the stovetop in under 15 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Place meatballs in the pan and sear for 2-3 minutes per side until browned.
- Lower the heat, cover, and cook for another 8-10 minutes until fully cooked.
- Toss with buffalo sauce before serving.
How to Serve Buffalo Chicken Meatballs
These meatballs aren’t just an appetizer! Here are creative ways to serve them:
Classic Appetizer Style
Serve with ranch or blue cheese dressing for dipping.
Pair with celery and carrot sticks for a refreshing crunch.
Arrange on a platter with toothpicks for easy serving.
Buffalo Chicken Meatball Sliders
Slice mini Hawaiian rolls and layer meatballs inside.
Add ranch or blue cheese drizzle for extra flavor.
Top with lettuce and pickles for a fun sandwich twist.
Buffalo Chicken Meatball Rice Bowl
Serve over steamed white or cauliflower rice for a low-carb meal.
Drizzle with extra buffalo sauce for extra heat.
Add roasted vegetables or a side salad to complete the dish.
Buffalo Chicken Meatball Wrap
Wrap meatballs in a warm tortilla with shredded lettuce and cheese.
Add a drizzle of ranch or blue cheese dressing.
Roll it up and enjoy a spicy buffalo chicken burrito!
Storage and Meal Prep Tips
Buffalo chicken meatballs are great for meal prep because they store and reheat well.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a sealed freezer bag for up to 3 months.
How to Reheat
Oven: Bake at 350°F (175°C) for 10 minutes until heated through.
Air Fryer: Reheat at 350°F (175°C) for 5 minutes for crispy results.
Microwave: Heat in 30-second intervals until warm.
Nutrition and Dietary Adaptations for Buffalo Chicken Meatballs
Buffalo chicken meatballs are high in protein and low in carbs, making them a great option for keto, paleo, and gluten-free diets with simple modifications.
Nutritional Breakdown (Per Meatball)
1.Calories: 75 kcal
2.Protein: 7g
3.Carbohydrates: 2g
4.Fat: 5g
5. Saturated Fat: 1g
6.Sodium: 307 mg
How to Make Them Healthier
1. Lower the Sodium: Use a low-sodium buffalo sauce and reduce added salt.
2. Reduce the Fat: Swap regular ground chicken for extra lean chicken or turkey.
3. Increase Fiber: Add chopped spinach or grated zucchini for extra nutrients.
Common Questions About Buffalo Chicken Meatballs
Can I Use Ground Turkey Instead of Chicken?
Yes! Ground turkey works, but it has a milder flavor. Adding extra buffalo sauce and seasonings will boost the taste.
How Can I Make These Spicier?
For extra heat:
1. Use hot buffalo sauce instead of mild.
2. Add ½ teaspoon of cayenne pepper to the mixture.
3. Mix in diced jalapenos for a fiery kick.
What’s the Best Way to Keep Meatballs Juicy?
1. Don’t overmix the meat—it makes them dense.
2. Use an egg and breadcrumbs to hold in moisture.
3. Brush with extra buffalo sauce after baking.
Can I Make These in Advance?
Absolutely! Shape the meatballs and store them raw in the fridge for up to 24 hours before cooking. You can also freeze them raw and bake straight from frozen—just add 5 extra minutes to the cooking time.
Buffalo Chicken Meatballs Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 meatballs
Ingredients
Main Ingredients
- 1 lb. ground chicken
- ½ cup buffalo sauce, divided
- 1 large egg
- ¼ cup finely diced carrots
- ¼ cup finely diced celery
- ¼ cup thinly sliced green onions, plus extra for garnish
- ⅓ cup almond flour or ¼ cup panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
For Serving
- Ranch or blue cheese dressing
- Extra buffalo sauce for coating
- Celery sticks and carrot sticks (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatball mixture: In a large bowl, mix together ground chicken, ¼ cup buffalo sauce, egg, carrots, celery, green onions, almond flour (or panko), garlic powder, onion powder, salt, and pepper. Do not overmix.
- Form the meatballs: Use a cookie scoop or tablespoon to portion the mixture. Roll into 1-inch balls and place them on the prepared baking sheet.
- Bake: Cook for 18-20 minutes, flipping halfway through for even cooking.
- Toss in buffalo sauce: Transfer the cooked meatballs to a bowl, drizzle with the remaining ¼ cup buffalo sauce, and gently toss to coat.
- Serve immediately with ranch or blue cheese dressing, extra green onions, and optional celery and carrot sticks.
Alternative Cooking Methods
Air Fryer: Preheat to 375°F (190°C); air fry for 12–14 minutes, shaking the basket halfway through.
Stovetop: Sear in a skillet over medium heat for 2-3 minutes per side, then cover and cook for another 8-10 minutes.
Storage and Reheating
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Place in a single layer on a baking sheet, freeze for 1 hour, then transfer to a sealed freezer bag for up to 3 months.
Reheat: Bake at 350°F (175°C) for 10 minutes, air fry at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals.
Serving Ideas
- As an appetizer: Serve with dipping sauces and veggie sticks.
- In a Rice Bowl: Pair with steamed rice and roasted vegetables.
- As Sliders: Stuff into mini buns with lettuce and dressing.
- In a Wrap: Roll into a tortilla with cheese and ranch dressing.
