Buffalo Chicken Meatballs: Packed with Flavor, Easy to Make, Perfect for Weeknights
Buffalo Chicken Meatballs are the kind of dish that feels cozy and exciting at the same time. They offer the comforting texture of a classic meatball with the bold, tangy kick of buffalo sauce. Think of them as a sporty fusion: easy to make, hard to resist, and perfect for weeknights or weekend gatherings. In this guide, you’ll learn how to build flavorful meatballs from scratch, bake them to golden perfection, and glaze them with a buffalo sauce that clings to every bite. We’ll also cover friendly substitutions and quick sides so you can tailor the meal to your vibe and pantry.
What you can expect from this recipe is simplicity without sacrificing flavor. You’ll start with a few pantry-friendly ingredients, mix them with care, bake until just crisp on the outside, and finish with a saucy, zesty coating that wakes up your taste buds. The result is juicy, mildly spicy meatballs that pair beautifully with celery sticks, cool ranch dip, or a crisp salad. Whether you’re feeding a hungry family or planning a party platter, these Buffalo Chicken Meatballs are reliable, crowd-pleasing, and forgiving enough for cooks of all skill levels.
Why You’ll Love This Buffalo Chicken Meatballs
This section highlights what makes these meatballs special and why they’re a smart choice for busy cooks. First, texture: the mixture stays moist thanks to a gentle binding combination of egg and breadcrumbs, giving you a tender bite rather than a crumbly one. Second, flavor: the buffalo sauce isn’t overwhelmed by the other ingredients; it shines through in every bite, balanced by Parmesan and a hint of garlic and onion. Third, versatility: bake them for a quick weeknight dinner, serve them as an appetizer at a gathering, or toss them in a larger batch for a game-day spread. Finally, customization: you can dial the heat up or down, switch in gluten-free breadcrumbs if needed, or swap in turkey or chicken thighs for deeper flavor if you want to experiment.
Ingredients for Buffalo Chicken Meatballs
- 1 lb ground chicken — The base of the meatballs; you want a lean but not dry texture for juicy bites.
- 1/2 cup breadcrumbs — Lightly helps bind the meat and keeps the meatballs tender.
- 1/4 cup grated Parmesan — Adds savory depth and a touch of saltiness.
- 1 egg — Acts as a binder to hold the meat mixture together.
- 2 tablespoons hot sauce — Gives the signature buffalo kick; adjust for heat preference.
- 1 teaspoon garlic powder — A quick boost of savory aroma.
- 1/2 teaspoon onion powder — Rounds out the flavor and keeps the mix moist.
- 1/4 teaspoon salt — Just enough to enhance all flavors.
- 1 tablespoon olive oil — Helps with moisture and browning in the oven or pan.
- 1/2 cup buffalo sauce — For tossing the meatballs after they bake; use your preferred level of heat.
- Optional: celery sticks and blue cheese or ranch dip — Classic accompaniments for a balanced buffalo experience.
Step-by-Step Guide to Making Buffalo Chicken Meatballs
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it. A little oil helps prevent sticking and promotes a crisp outside.
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, hot sauce, garlic powder, onion powder, salt, and olive oil. Mix gently with your hands just until the mixture comes together; overmixing can make the meatballs dense.
- Shape the mixture into uniform meatballs about 1 to 1.25 inches in diameter. This helps them cook evenly and stay juicy.
- Place the meatballs on the prepared baking sheet, leaving a bit of space between each. If you prefer, you can lightly spray or brush the tops with a little extra olive oil.
- Bake for 12-14 minutes, until the meatballs are cooked through and slightly browned on the outside. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).
- Remove the meatballs from the oven and toss them in 1/2 cup of buffalo sauce in a large bowl. Stir gently to coat evenly without breaking them apart.
- For extra flavor and a glossy finish, you can return the sauced meatballs to the sheet and bake for an additional 3-4 minutes, just to set the sauce a bit.
- Transfer to a serving platter and serve with celery sticks and your choice of blue cheese or ranch dip on the side. If you prefer a lighter approach, pair with a simple squeeze of lime and a side salad.
Timing & Preparation Details
- Active prep time: about 15 minutes to mix, shape, and ready the meatballs for baking.
- Cook time: about 12-14 minutes in a hot oven, plus a optional 3-4 minute glaze-set if you like a saucier finish.
- Ahead tips: you can mix the meatball base and shape them up to a day ahead, cover and refrigerate, then bake when ready to serve. This makes weeknight dinners a breeze.
- Serving note: these meatballs shine when served immediately after tossing in buffalo sauce, while they’re warm and glistening. If you need to reheat, do so gently in a low oven to preserve moisture.
Nutritional Snapshot
Per serving (about 4 meatballs) with the glaze, you’re looking at roughly:
- Calories: 320
- Protein: 28 g
- Carbohydrates: 9 g
- Fat: 16 g
- Fiber: 1 g
- Sodium: 520 mg
These numbers are estimates and can vary based on the exact brands and measurements you use. If you need to reduce fat or sodium, you can tweak the cheese amount, use a lower-sodium sauce, or substitute panko breadcrumbs for a lighter texture.
Frequently Asked Questions
Can I bake these meatballs instead of pan-frying?
Yes. Baking is a convenient option that yields a consistent texture. Preheat to 400°F (200°C) and bake 12-14 minutes, flipping once halfway through for even browning.
How can I adjust the heat level?
For milder heat, use a low-heat buffalo sauce or reduce the amount of hot sauce in the mix. If you want extra heat, add a pinch of cayenne or a hotter sauce to the glaze before tossing the meatballs.
Are these suitable for freezing?
Yes. Freeze uncooked meatballs on a lined tray, then transfer to a bag. They can be baked directly from frozen with an extra 5-6 minutes of bake time. Reheat glazed sauce separately to avoid overcooking.
Buffalo Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup buffalo sauce
- Optional celery sticks and blue cheese or ranch dip
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it. A little oil helps prevent sticking and promotes a crisp outside.
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, hot sauce, garlic powder, onion powder, salt, and olive oil. Mix gently with your hands just until the mixture comes together; overmixing can make the meatballs dense.
- Shape the mixture into uniform meatballs about 1 to 1.25 inches in diameter. This helps them cook evenly and stay juicy.
- Place the meatballs on the prepared baking sheet, leaving a bit of space between each. If you prefer, you can lightly spray or brush the tops with a little extra olive oil.
- Bake for 12-14 minutes, until the meatballs are cooked through and slightly browned on the outside. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).
- Remove the meatballs from the oven and toss them in 1/2 cup of buffalo sauce in a large bowl. Stir gently to coat evenly without breaking them apart.
- For extra flavor and a glossy finish, you can return the sauced meatballs to the sheet and bake for an additional 3-4 minutes, just to set the sauce a bit.
- Transfer to a serving platter and serve with celery sticks and your choice of blue cheese or ranch dip on the side. If you prefer a lighter approach, pair with a simple squeeze of lime and a side salad.