This Baked Buffalo Chicken Meatballs is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What makes these buffalo chicken meatballs instead of regular?
Hot sauce (like Frank's RedHot) mixed directly into the ground chicken mixture, plus a buffalo sauce glaze brushed on during baking, creates double layers of that signature tangy heat.
2. What ground chicken should I use?
Ground chicken thigh meat is juicier than breast. If using breast, add a tablespoon of olive oil to the mixture to compensate for the lower fat content.
3. What binds the meatballs?
Beaten egg and panko breadcrumbs are the binders. The egg holds everything together while the panko absorbs moisture and keeps the meatballs tender inside.
4. What temperature and time for baking?
400 degrees for 18-20 minutes, flipping once halfway. Brush with extra buffalo sauce during the last 5 minutes for a sticky, glossy coating.
5. How do I make the buffalo sauce glaze?
Mix Frank's RedHot with melted butter (the classic buffalo wing ratio is 2:1 hot sauce to butter). Brush this over the meatballs during baking and again right after pulling from the oven.
6. What dipping sauce goes with buffalo chicken meatballs?
Blue cheese dressing is the traditional buffalo wing dip. Ranch dressing is the most popular alternative. Serve with celery and carrot sticks for the full buffalo wing experience.
7. Can I make these in the slow cooker?
Yes — bake the meatballs first for 15 minutes, then transfer to a slow cooker with buffalo sauce on low for 2-3 hours. Perfect for game day parties — they stay warm and saucy.
8. How spicy are buffalo chicken meatballs?
Moderately spicy — the butter in the sauce mellows the heat. For milder meatballs, reduce the hot sauce by half. For more fire, add cayenne pepper to the meat mixture.
9. What should I serve buffalo chicken meatballs with?
As appetizers with toothpicks, in sub rolls for buffalo chicken meatball subs, over rice, or on a salad. They are incredibly versatile.
10. Can I freeze buffalo chicken meatballs?
Freeze baked, unsauced meatballs for up to 3 months. Reheat at 350 degrees for 15 minutes, then toss in fresh buffalo sauce. They also work great frozen as slow cooker party food.
Watch How to Make This
Baked Buffalo Chicken Meatballs
Ingredients
Method
- Prepare the Meatballs: Preheat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Combine all meatball ingredients in a bowl and mix until well combined. Form into balls and place on the baking sheet. Bake for about 15 minutes until cooked through and browned.
- Prepare the Sauce: In a sauté pan over medium-low heat, melt the butter with the hot sauce, stirring to combine.
- Combine and Serve: Once the meatballs are cooked, add them to the sauce and toss to coat well. Transfer to a platter and serve with celery sticks and your favorite dressing (e.g., ranch or blue cheese).
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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