Buffalo Chicken Meatballs
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Packed with bold and fiery flavors, my buffalo chicken meatballs will remind you of classic buffalo wings! Cook them in the oven, air fryer, or slow cooker, and serve them for the big game.
There’s nothing quite as classic as buffalo chicken dip served on game day, but these buffalo chicken meatballs are a close second.
I drew inspiration from my classic chicken meatballs, but tweaked the mixture to be a little milder, so I could douse them in buffalo sauce and top them with melty blue cheese crumbles. They turn out perfectly juicy and tender, and have just the right amount of heat to make them the MVP of any party!
Table of Contents
Why I love these healthy buffalo chicken meatballs
- Perfect party food. Each bite will have your guests reaching for more.
- Enjoy as a high-protein entree. My healthy buffalo chicken meatballs aren’t just for snacking. They’re also substantial enough to steal the show as the main course with a side of veggies or salad.
- Versatile. Whether you bake, air fry, or slow cook the meatballs, they’re always golden-brown and juicy.
Key Ingredients
My recipe calls for some familiar meatball ingredients, as well as a few new additions that add a spicy yet addictive flair. Full measurements are in the recipe card below.
- Ground chicken. I typically make chicken meatballs with lean ground chicken, but I tested them with standard ground chicken, and it worked just as well.
- Panko breadcrumbs. They help bind the ingredients and prevent the meatballs from falling apart. I prefer larger panko flakes, but standard breadcrumbs are fine.
- Egg. This also helps hold the ingredients together while keeping the meatballs moist.
- Scallions. The fresh, mild onion flavor pairs well with the hot, tangy buffalo sauce.
- Celery. Yes, I like to add some finely minced celery to the mixture.
- Herbs and seasonings. Salt, black pepper, onion powder, paprika, and dry parsley are used to season the ground chicken.
- Buffalo sauce. I’m obsessed with tangy, spicy Frank’s Red Hot Buffalo Wing Sauce, but generic store-brand sauces are fine to use.
- Blue cheese crumbles. You either love or hate blue cheese. I love it, but if you’re not a fan, you can omit it or use feta, queso fresco, cotija, or freshly grated parmesan instead.
How to make baked buffalo chicken meatballs
Step 1 – Make the meatball mixture. Gently mix the ground chicken, breadcrumbs, egg, garlic, half of the buffalo sauce, scallions, celery, and spices in a large bowl until just combined.
Step 2 – Shape the meatballs. Use your hands to form the meat mixture into small meatballs. Place them on a prepared baking sheet.
Step 3 – Bake. Bake the buffalo meatballs until they’re browned, and the juices run clear.
Step 4 – Glaze, garnish, and serve. Brush the meatballs with the remaining buffalo sauce, sprinkle blue cheese crumbles and green onions over the top, and enjoy!
Alternative cooking methods
I typically oven-bake the meatballs, but I tested them in the air fryer and slow cooker, so you have a few other healthy cooking options:
Air fryer. Lay the meatballs in a single layer in the air fryer basket. Cook at 375°F for 12 to 15 minutes, flipping halfway, until golden brown and cooked through. Once done, brush the meatballs with buffalo sauce.
Slow cooker. Place the prepared meatballs in the slow cooker and cover them with buffalo sauce. Cook on Low for 3 to 4 hours or until the meatballs are cooked through and have absorbed the flavors.
Arman’s recipe tips
- Are you struggling to shape the meatballs? That can sometimes happen. If it does, I recommend chilling the meatball mixture in the fridge for about 30 minutes before shaping. This makes it easier to handle.
- Don’t overwork the chicken mixture. For the best buffalo meatballs, mix only until the ingredients come together. Overmixing can lead to tough or dry meatballs.
- Bake on a rack. If you can, bake the meatballs on a wire rack set over a baking sheet. This allows the air to circulate around all sides of the meatballs, so you don’t need to flip them.
- Turn up the spice. If you can handle the heat, stir in minced jalapeños, a few drops of hot sauce, or a pinch of cayenne pepper to the meatball mixture.
- Other ground meat options. Try ground turkey instead of ground chicken here. It’s a good lean option with a ton of natural flavor.
Storage instructions
To store: Place the cooked and cooled leftover baked meatballs in an airtight container and refrigerate for up to 5 days.
To freeze: The leftovers also freeze well for about 3 months. Remember to let the meatballs thaw in the fridge before reheating.
To reheat: Place the meatballs in a baking dish, cover with foil, and reheat in the oven at 350°F until warmed through. You can also zap them in the microwave in 30-second intervals (add a splash of water to prevent them drying out).
✅ Nutrition reviewed
“Using ground chicken instead of higher-fat meats, along with baking, air frying, or slow cooking, helps reduce the overall fat content without sacrificing flavor.” – Felicia Newell, MScAHN, RD, CPT.
Baked Buffalo Chicken Meatballs
Ingredients
- 1 pound lean ground chicken
- 3/4 cup panko bread crumbs
- 1 large egg
- 1/4 cup scallions scallions
- 1/4 cup celery finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/3 cup buffalo sauce divided
- 1/4 cup blue cheese crumbled
Instructions
- Preheat the oven to 400°F. Line a large baking tray with parchment paper and set aside.
- In a mixing bowl, add the ground chicken, panko bread crumbs, egg, minced garlic, two tablespoons of buffalo sauce, scallions, diced celery, salt, onion powder, paprika, dried parsley, and black pepper, and mix until just combined.
- Using your hands, shape the mixture into twelve meatballs, just over two ounces each (60 grams). Place them on the lined tray.
- Bake the meatballs for 15 minutes, or until they reach an internal temperature of 160°F.
- Remove the meatballs from the oven and brush with the remaining buffalo sauce. Transfer to a plate, sprinkle with blue cheese, and serve immediately.
Notes
- Serving size: This recipe makes 16 meatballs, so one serving is four meatballs.
- Tips: See my recipe tips above for making the juiciest buffalo chicken meatballs.
- Leftovers: I like to keep leftover meatballs in the fridge, covered, for up to 5 days. You can also freeze the meatballs for about 3 months.
Nutrition
More easy meatball recipes
- Lamb Meatballs – A Greek-inspired recipe with fresh and vibrant flavors.
- Firecracker Meatballs – Another spicy meatball appetizer with next-level flavors.
- Sweet and Sour Meatballs – Sweet and sour ground beef meatballs are best served over rice. I make this at least once a week.
- Meatballs and Gravy – Pan-fried beef meatballs simmered in a luxurious brown sauce you’d eat with a spoon!
