Buffalo Chicken Meatballs
Buffalo Chicken Meatballs are an easy, baked appetizer packed with bold buffalo flavor. They give you everything you love about buffalo wings in a saucy, two-bite snack.
The magic is in just a few simple things: lean ground chicken, a splash of buttery Frank’s RedHot, and a finish of cool blue cheese and fresh green onion.
These have become my go-to whenever we have people over to watch a game. My friends like them best straight off the pan with extra sauce, and they always disappear before the first quarter is over. Set out some celery and a bowl of dip, and you have an appetizer that does the work for you.
Buffalo Chicken Meatballs Recipe Highlights
- Ready to serve in about 35 minutes
- Baked on one pan, no frying needed
- Make them a full day ahead
- Easy finger food for game day parties
- Just eight ingredients you can find anywhere
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GROUND CHICKEN – Reach for 93% lean ground chicken. If all you have is extra-lean, stir a tablespoon of ranch into the mix for added moisture.
BREADCRUMBS – Italian seasoned breadcrumbs bring built-in herbs and save you measuring extra seasoning. Plain works too; just add a pinch more garlic powder and dried parsley. For a gluten-free batch, swap in gluten-free crumbs one for one.
BUFFALO SAUCE – Frank’s RedHot is the classic pick. Any buffalo wing sauce works too, and a teaspoon of honey stirred in makes it milder for a gentler crowd.
BUTTER – Melt it together with the sauce so it pours smooth over the meatballs. Unsalted butter lets you keep the salt in your own hands.
GREEN ONION AND PARSLEY – Either one finishes the platter. Chop a little extra to scatter on right before serving.
How To Make Buffalo Chicken Meatballs
Please check the printable recipe card below for more detailed instructions.
- Mix the ground chicken with the Italian breadcrumbs, egg, and seasonings until just combined.
- Roll the mixture into meatballs and space them on a lined baking sheet.
- Bake the meatballs until cooked through, then melt the butter with the buffalo sauce.
- Toss the warm meatballs in the sauce and finish with green onion and parsley.
Leftovers and Storage
STORE – Keep your Buffalo Chicken Meatballs in an airtight container in the refrigerator for 3 to 4 days. Store them tossed in sauce or with the sauce on the side. Both work.
FREEZE – Freeze cooled meatballs (saucy or plain) in a freezer-safe container or zip-top bag for up to 3 months. Press out as much air as you can before sealing to avoid freezer burn.
REHEAT – Warm leftovers in a skillet over low heat with a splash of buffalo sauce to keep them moist, or in a 350° Fahrenheit oven for about 10 minutes. The microwave works too if you are in a hurry. Just cover the bowl so the sauce does not splatter.
MAKE AHEAD – Mix and roll the raw meatballs up to 24 hours ahead and keep them covered in the fridge. Bake and sauce them right before serving so they stay juicy. You can also fully bake them a day in advance, refrigerate, and reheat in the oven before tossing in warm sauce.
More Meatball Recipes
Serving Suggestions
GAME DAY APPETIZER SPREAD – Pile the meatballs on a platter with celery, baby carrots, and a bowl of Blue Cheese Dip. Add a tray of Bacon Wrapped Jalapeño Poppers and you have a full football Sunday setup.
BUFFALO MEATBALL SLIDERS – Tuck 2 or 3 meatballs into a slider bun with extra sauce and a drizzle of blue cheese dressing. Serve alongside Ham and Cheese Sliders so guests can grab one of each.
WEEKNIGHT DINNER – Spoon the saucy meatballs over rice or mashed potatoes, with a crisp Iceberg Wedge Salad or Bacon Ranch Pasta Salad on the side.
BUFFALO CHICKEN BOWLS – Build a bowl with rice, shredded lettuce, chopped tomatoes, shredded cheese, and 4 or 5 meatballs on top. Drizzle with homemade Ranch Dressing for an easy lunch the next day.
Recipe Success Tips
DON’T OVERWORK THE MEAT – Mix just until the ingredients come together. Overmixed ground chicken turns tough as it bakes, and there is no fixing that on the back end. Gentle hands, juicy meatballs.
USE A COOKIE SCOOP FOR EVEN MEATBALLS – A #30 cookie scoop (the 2-tablespoon size) gives you uniform 1½-inch meatballs every time. Uniform size means they finish cooking at the same time. You won’t have some overdone while others are still raw in the middle.
WARM THE SAUCE BEFORE TOSSING – Melting the butter into the buffalo sauce over low heat is what makes the coating cling to each meatball instead of sliding off. Cold sauce on warm meatballs pools at the bottom of the bowl. Warm sauce coats every one.
LINE YOUR BAKING SHEET – Parchment paper or foil keeps the meatballs from sticking and cuts cleanup to almost zero. Ground chicken is stickier than beef or pork, and skipping this step means scrubbing while your guests eat.
EXPERT TIP – If you want to serve these at a party without hovering, transfer the sauced meatballs to a small slow cooker on the warm setting. They hold their heat and texture for up to 2 hours. That gives you room to enjoy the party instead of running back to the oven.
Ways to Cook Buffalo Chicken Meatballs
|
Cooking Method |
Temperature |
Time |
Best For |
|
Oven (baked) |
400º Fahrenheit |
18 to 22 min |
Easy, hands-off batch |
|
Air Fryer |
375º Fahrenheit |
12 to 14 min |
Firmer outside, fast |
|
Slow Cooker |
Low |
Up to 2 hrs, after baking |
Keeping warm at a party |
Commonly Asked Questions
Can I Use Ground Turkey Instead of Ground Chicken?
Yes, ground turkey swaps in for ground chicken at a 1-to-1 ratio with no other changes needed. Stick with 93% lean turkey for the same juicy texture, because 99% lean dries out fast. The flavor is nearly identical once the buffalo sauce goes on, and turkey is often a dollar or two cheaper per pound.
Are These Buffalo Chicken Meatballs Gluten-Free?
The recipe is not naturally gluten-free because of the breadcrumbs, but it is an easy swap. Use gluten-free breadcrumbs in the meat mixture at the same 1-to-1 ratio and check the label on your buffalo sauce. Frank’s RedHot Buffalo Wing Sauce is gluten-free, but not every brand is. Read labels to be sure.
Can I Use Frozen Store-Bought Meatballs and Just Add Buffalo Sauce?
Yes, store-bought frozen meatballs work in a pinch, though homemade gives you better texture and flavor. Bake or microwave frozen meatballs according to the package directions, then toss them in the warm butter-buffalo sauce mixture from this recipe. It’s a legitimate shortcut for nights when you need game day food in 15 minutes flat.
How Do I Adjust the Bake Time for Smaller or Larger Meatballs?
For 1-inch meatballs, bake at 400° Fahrenheit for 13 to 15 minutes, and for 2-inch meatballs, bake for 22 to 25 minutes. The 1½-inch size in this recipe is the sweet spot for texture, but smaller works for bite-size appetizers and larger works for slider filling. Use the table below as a quick reference.
|
Meatball Size |
Bake Time |
Best For |
|
1-inch |
13 to 15 min |
Bite-size appetizers |
|
1½-inch (this recipe) |
18 to 22 min |
Two-bite party meatballs |
|
2-inch |
25 to 30 min |
Slider filling |
Can I Make Buffalo Chicken Meatballs in the Air Fryer?
The air fryer gives the meatballs a firmer outside in less time. Set it to 375º Fahrenheit and cook for 12 to 14 minutes, until they reach 165º Fahrenheit inside. Work in batches if your basket is small so they cook evenly instead of steaming.
More Buffalo Chicken Recipes Worth Making
Buffalo Chicken Burgers – Juicy ground chicken patties tossed in buffalo sauce, stacked with crisp slaw on a toasted bun.
Buffalo Chicken Sliders – Shredded buffalo chicken piled on soft Hawaiian rolls with melted cheese, baked until the tops turn golden.
Buffalo Chicken Dip – The classic creamy, cheesy, spicy dip made with Frank’s RedHot and shredded chicken, ready for a bag of tortilla chips.
Buffalo Chicken Mac and Cheese – Creamy mac and cheese with a buffalo bite, the comfort food mash-up that works for dinner or a potluck.
Buffalo Chicken Salad – A cool, crunchy salad loaded with buffalo-tossed chicken, blue cheese, and ranch for a lighter weekday lunch.
Buffalo Chicken Meatballs
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup Italian seasoned breadcrumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Buffalo Sauce:
- 2 tablespoons unsalted butter
- ½ cup Buffalo Wing sauce plus extra for serving
For Garnish:
- fresh parsley chopped
- green onions thinly sliced
Instructions
Make the Meatballs
- Preheat the oven to 400º Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground chicken, Italian breadcrumbs, egg, garlic powder, salt, and black pepper. Mix just until combined.
- Roll the mixture into 1½-inch meatballs and space them evenly on the baking sheet.
- Bake for 18 to 22 minutes, until the meatballs reach 165º Fahrenheit inside.
Make the Sauce
- Melt the butter in a saucepan over low heat. Whisk in the buffalo sauce until smooth and warm.
Toss and Serve
- Transfer the meatballs to a bowl, pour the warm sauce over the top, and toss gently to coat.
- Garnish with green onion and parsley. Serve with blue cheese or ranch for dipping.
Notes
Meatball size alternatives
For 1-inch meatballs (bite-size), bake at 400° Fahrenheit for 13 to 15 minutes. For 2-inch meatballs (slider size), bake at 400° Fahrenheit for 25 to 30 minutes.Pair it with
A batch of homemade creamy blue cheese dip for the classic wing experience.FOOD SAFETY
Ground chicken is safe at 165º Fahrenheit. Use an instant-read thermometer to check the center of a meatball.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.