These Buffalo Chicken Meatballs are a fun twist on classic buffalo wings! Made with ground chicken, they’re spicy, zesty, and perfect for a party or a cozy night in.
They’re so easy to make. I like to bake mine for a healthier spin. Don’t forget to serve them with some cooling ranch or blue cheese dressing—yum!
Key Ingredients & Substitutions
Ground Chicken: This is the star of the dish, offering a light and tender texture. If you want to lean towards a richer flavor, ground turkey is a great substitute. You could even use ground beef or pork if you aren’t worried about the health aspect!
Panko Breadcrumbs: They help give meatballs a nice texture. If you can’t find panko, regular breadcrumbs will work, but the meatballs might be a bit denser. For a gluten-free option, use crushed rice crackers or gluten-free breadcrumbs.
Buffalo Wing Sauce: This gives the meatballs their signature kick! If you’re looking for a milder flavor, try using hot sauce mixed with a little mayonnaise or yogurt. You can also adjust the heat by adding more or less sauce.
Chives: These add a fresh flavor. Green onions can also be used if you don’t have chives at hand. You can even skip the herbs if you prefer.
How Do I Make Sure My Meatballs Are Juicy?
Keeping meatballs juicy is all about balancing moisture and not overworking the meat. Here are my best tips:
- Combine ingredients gently. Overmixing makes them tough!
- Don’t skip the egg. It binds everything and adds moisture.
- Using panko instead of regular breadcrumbs can help keep them lighter.
- Watch your baking time. Overcooking can dry them out, so check for doneness around 15 minutes.
With these tips, your Buffalo Chicken Meatballs will be juicy, flavorful, and a hit at any gathering!
Buffalo Chicken Meatballs
Ingredients:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 cup chopped fresh chives (divided)
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 2 tbsp unsalted butter, melted
- 1/4 cup ranch or blue cheese dressing, for drizzling
- Celery sticks, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and another 20 minutes to cook, so you’re looking at about 40 minutes total. Perfect for a quick weeknight dinner or a fun appetizer for gatherings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray so the meatballs don’t stick.
2. Mix the Ingredients:
In a large bowl, mix together the ground chicken, panko breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, salt, black pepper, and smoked paprika (if using). Also, add half of the chopped chives to the mix. Stir everything together until well combined!
3. Form the Meatballs:
Using your hands, shape the mixture into meatballs about 1.5 inches in diameter and place them on the prepared baking sheet. Give them a bit of space so they can cook evenly.
4. Bake:
Pop the meatballs into your preheated oven and bake for 15-18 minutes, or until they are cooked through and start to turn golden brown. You can check for doneness by cutting one open—it should be no longer pink inside!
5. Prepare the Buffalo Sauce:
While the meatballs are baking, mix the buffalo wing sauce with the melted butter in a bowl. This will create a deliciously spicy glaze for the meatballs.
6. Coat the Meatballs:
Once cooked, take the meatballs out of the oven and transfer them to a large mixing bowl. Pour the buffalo sauce over them and gently toss to make sure they’re fully coated.
7. Broil for Extra Flavor:
Put the coated meatballs back on the baking sheet and broil them for about 2-3 minutes. Keep an eye on them so they don’t burn! This step helps to caramelize the sauce.
8. Serve:
Transfer the meatballs to a serving dish. Drizzle ranch or blue cheese dressing over the top and sprinkle with the remaining chives for a pop of color.
9. Enjoy!
Serve your spicy buffalo chicken meatballs hot, along with celery sticks on the side for a crunchy treat. Perfect for sharing or devouring all by yourself!
Enjoy these spicy, saucy Buffalo Chicken Meatballs as a delicious appetizer or main dish!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw it completely before mixing! Thaw frozen chicken overnight in the fridge or place it in a sealed bag and submerge it in cold water for a quick thaw. Pat dry before using to avoid excess moisture.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare the meatball mixture and form them into balls the day before, then store them in the fridge until you’re ready to bake. Just be sure to cook them within 24 hours for the best flavor and texture.
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the microwave or bake them briefly in the oven until warmed through.
Can I Make These Meatballs Gluten-Free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Make sure that your buffalo sauce is also gluten-free!