Buffalo Chicken Meatballs
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Crowd-pleasing Buffalo Chicken Meatballs with ranch have all the flavors of buffalo hot wings, without the guilt. If you’re a fan of buffalo chicken wings, you’re going to want this finger-lickin’ good recipe.
Looking for more buffalo chicken recipes? Try our crowd-favorite Buffalo Chicken White Chili, the classic Buffalo Chicken Dip, our popular Buffalo Chicken Pizza, and everyone’s favorite….Buffalo Cheese Fries.
My family has a deep love for anything with buffalo sauce. Crispy Oven Fried Ranch Buffalo Chicken Strips are on regular rotation on our dinner table, and Buffalo Chicken Mac ‘n Cheese is a wintertime favorite — especially for football Sundays.
If you’re a fan of buffalo chicken wings like my family, you’re going to love these buffalo chicken meatballs! They are a perfect party appetizer, great for Super Bowl parties or even a light dinner when you’re craving hot wings!
Table of Contents
Why We Love This Buffalo Chicken Meatball Recipe
- Irresistible Flavor: These buffalo chicken meatballs are packed with bold, spicy goodness, delivering a kick that satisfies taste buds.
- Versatile Appetizer: Perfect for parties or game nights.
- Simple Ingredients: Whip up these meatballs with just 10 easy-to-find ingredients, likely already in your fridge and pantry.
- Perfectly Sized: Each meatball offers a convenient bite-sized serving to enjoy.
Buffalo Chicken Meatballs Ingredients
To make the best chicken meatballs you’ll need the following:
- lean ground chicken
- panko crumbs
- ranch dressing mix
- buffalo wing sauce
- spices: garlic, green onions, celery salt, onion flakes, salt and pepper
- egg
How To Make Buffalo Chicken Meatballs
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Making meatballs is super easy!
Kitchen Tools Used:
- large baking sheet pan
- parchment paper
- mixing bowl
- cookie scoop (optional but easy way to make uniform-size meatballs)
STEP 1: I use my clean hands to mix all of the ingredients together in a large mixing bowl.
STEP 2: Roll mixture into one-tablespoon balls – this is where a cookie scoop comes in handy.
STEP 3: After they bake for 15 minutes, remove from the oven an cool for 5 minutes.
STEP 4: Place meatballs in a bowl and toss in remaining buffalo sauce (we like Franks RedHot Wing Sauce).
STEP 5: Place meatballs back on the baking pan and bake for another 10 minutes*.
Serve with ranch or blue cheese dressing drizzled on top or on the side for dipping.
Storage
You can refrigerate these buffalo chicken meatballs for up to 4 days, stored in an airtight container.
As for freezing, this homemade meatball recipe freezes exceptionally well. Consider doubling the batch and freezing half after baking; just thaw for busy nights or quick lunches. To enjoy, simply microwave or heat on a baking sheet in a 350°F oven when ready to eat!
*Serving TIP
If you’re serving a crowd, you could skip the second visit to the oven, and just place them in a slow cooker and cover with buffalo sauce.
Cook on low at least 30 minutes before serving.
Chicken Meatballs FAQs
For a hassle-free and healthier meatball cooking, opt for baking them on a sheet pan in the oven. This method not only makes cleanup a breeze by allowing you to discard the parchment paper and give your baking sheet a quick rinse but also promotes a healthier option.
Baking allows excess fat to drain off the meatballs, unlike frying, which can add extra calories from oil.
Meatballs made with ground chicken should be cooked to an internal temperature of 165°F (74°C). It’s important to ensure that chicken, being a poultry product, reaches this temperature to be safe for consumption. Use a food thermometer to check the internal temperature of the meatballs.
Secrets to the Best Buffalo Chicken Meatballs
- Gently Handle: Mix the meatball batter with your hands, careful not to overmix. Avoid pressing the meat mixture into overly compact rounds; this ensures a tender texture and prevents the meatballs from becoming tough. Maintaining a loose and gentle formation ensures even cooking and a more tender texture.
- Even Sizing: Maintain consistency in cooking by shaping your meatballs into uniform sizes. This ensures that all meatballs cook evenly and are done at the same time.
- Proper Cooking Time: Bake the meatballs at the recommended temperature and duration to achieve a juicy and flavorful result. Be cautious not to overcook, as this can lead to dry meatballs.
- Balanced Spice: Achieve the perfect level of heat by adjusting the amount of buffalo sauce to suit your preference. Taste the mixture before forming the meatballs to ensure it’s just right.
We loved these buffalo chicken meatballs, they really taste just like wings, without the mess and easier on the waistline. Promise me you won’t wait for a football game to make them!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Buffalo Chicken Meatballs
Buffalo Chicken Meatballs with ranch have all the flavors of buffalo hot wings, with out the guilt in this finger-lickin' good appetizer recipe.
Ingredients
- 1 pound ground chicken
- 1 cup panko crumbs (or dry bread crumbs)
- 1 (1 ounce) packet ranch dressing mix
- 1 large egg
- 1 clove garlic, minced
- 1/2 cup buffalo wing sauce (divided)
- 5-6 green onions, finely chopped
- 1 teaspoon celery salt
- 1/2 teaspoon onion flakes
- salt and pepper, to taste
- ranch or blue cheese dressing for dipping (or drizzle)
Instructions
- Preheat oven to 400°. Line a baking sheet pan with parchment paper (or lightly grease).
- In a large bowl combine ground chicken, bread crumbs, ranch mix, egg, garlic, 1 tablespoon buffalo wing sauce, green onions, celery salt, onion flakes, salt and pepper.
- Roll mixture into 1 tablespoon balls and place on prepared baking sheet.
- Place pan of meatballs in oven for 15 minutes.
- Remove from oven and let cool 5 minutes on pan. Pour remaining hot wing sauce in a shallow bowl, add meatballs and toss to coat, and place meatballs back on baking pan.
- Place pan of meatballs back in oven to bake another 10 minutes*.
- Serve immediately with ranch or blue cheese dressing.
Notes
*You could also coat and keep warm in a slow cooker; after baking for initial 15 mintues, place meatballs in a slow cooker and add enough buffalo wing sauce to cover meatballs, heat on low at least 30 minutes before serving.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 47Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 232mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Originally posted in January 2017. UPDATED January 2024. We spiffed up this post with more information. No changes were to the recipe.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Ohh I love meatballs These are looking amazing and delicious. I am totally making this for dinner tonight.
These turned out delicious. I multiplied the recipe by 6 to make for two separate parties and put half uncooked in the freezer. I used used about 2/3 the amount of recommended Ranch seasoning (I used 4 instead of 6). Forgot to pick up the green onions from the store so I browned some white onion and substituted. Covered finished meatballs with Franks red hot and sprinkled with fresh cilantro. Thanks for the recipe!
Made these for Super Bowl party, they were gone in less than 30 minutes, a real hit!!
This will be my go to recipe for parties!
Awesome!! they were gone that fast at our house yesterday too!!
My family LOVED the meatballs. Used Frank’s Red Hot in the mix and tossed with Frank’s Buffalo for the 2nd baking. Baked 10 minutes longer for a firmer meatball. Perfect for sliders or with spaghetti
How many meatballs does 1 pound make?!
What is serving size and how many calories per serving?
Friend found this recipe and used it for her wedding (I ended up the one who actually made them). I loved them so much I stole her hard copy of the recipe so I could make them myself. Just put 6 lbs of the meatballs (without the finishing sauce) in the freezer. I plan to use the buffalo sauce on some, but also plan to use the meatballs for sweet and sour meatballs, spaghetti and meatballs, and meatball sandwiches. This is my new favorite meatball recipe!
Has anyone tried adding cream cheese?
I followed the recipe to the letter, but these were so dry. I used a bottle and a half of hot sauce and they were just dry. Any ideas? Thanks.
I made these on Christmas Eve, cooled and refrigerated them for Christmas Day. I put them in my crock pot for about 45 minutes, dry, then added sauce for about 15 minutes (on high). Served with chunky blue cheese dressing, ranch dressing, and celery. The were a big hit! Great recipe!
Perfect!! Gald you enjoyed them as much as we do!
Hello, do these freeze well? Would you freeze before or after cooking?
I have not put them in the freezer, but I’m sure they will freeze fine. I would freeze uncooked.