Buffalo chicken meatballs are little rounds of ground chicken mixed with spicy buffalo that you can eat up in no time. They provide a unique take on traditional buffalo wings, typically baked or pan-fried to achieve a crispy exterior. We’ve seen so many folks serve them as snacks, or party food, or even with rice and salads for an easy meal. Spicy and tangy, they suit a lot of palates and work for both informal and formal occasions.
About the Dish
Buffalo chicken meatballs combine the classic bold, punchy flavors of buffalo wings, in a convenient, bite-sized form. These ground chicken meatballs are coated with classic tangy hot sauce for their signature spicy flavor. The dish has its origins in American bar food culture, particularly prevalent in cities where sports and laid back camaraderie are a way of life. They pop up on party menus, game day spreads and weeknight dinners, serving up a less messy yet still satisfying wing-type alternative.
Flavor Profile
Buffalo chicken meatballs are simply delicious, boasting a spicy, tangy, slightly savory flavor. The foundation is commonly ground chicken, which remains succulent when combined with uncomplicated binders and seasonings. The star is the buffalo sauce—a combination of cayenne hot sauce and melted butter—that douses each meatball and gives rise to a sharp, peppery heat. Some variations incorporate a bit of garlic, onion powder, or even a dash of smoked paprika for depth, but the traditional flavor is always tangy, pungent, and distinctively “buffalo.” These flavors pack a punch, but the heat is offset with some vinegar and the sauciness of the sauce and are quite palatable for most spicy food enthusiasts.
It goes nicely with cream-based dips like ranch or blue cheese, which act to calm the flames, while providing a cool, tangy contrast. Carrot and celery sticks usually come down for crunch and freshness. The flavor combo will be recognizable to anyone who’s eaten buffalo wings, but the meatball format makes each bite tidy and deliciously satisfying.
Versatility
Buffalo chicken meatballs are great for all occasions! You can serve them as finger foods, poke some toothpicks in ’em and throw ’em out to a party with a bowl of dip. We love to throw one on a quick snack, they reheat great and are tasty cold or hot! Even if you’re looking for a main course, heap them over rice, stuff in subs or throw on a salad for a protein punch. This versatility is what makes them a favorite among hectic hosts or anyone seeking an easy meal that satisfies many requirements.
For the meal-prep crowd, buffalo chicken meatballs hold up well in the freezer and retain their flavor after being reheated. They’re a no-fuss shortcut to add bold flavor to lunchboxes or weeknight dinners.
Buffalo Wings Appeal
Buffalo chicken meatballs are for buffalo wing lovers who want the same flavor without the sticky fingers. Each meatball delivers a burst of flavor in a neat, one-bite package. These meatballs are a hit with the people that don’t want to deal with bones or saucy hands. The nostalgia in the flavor makes them a crowd-pleaser when paired with traditional wing sides. They’re a salute to classic, only simplified for sharing and munching.
Popularity at Gatherings
Game days and backyard barbecues and parties, oh my — this is where buffalo chicken meatballs really sparkle. Folk dig ‘em because they’re convenient to grab and munch on while everyone’s either glued to the game or socializing. These meatballs travel well for potlucks and keep warm in a crock pot, so they’re waiting whenever guests want a snack.
Bold flavored finger foods are always the most popular at a party and these meatballs are right on target. They belong on a buffet table with chips, sliders or nachos and always seem to vanish quickly.
Their popularity continues to soar as more of us seek out uncomplicated, delicious food that unites people.
Ingredients
Buffalo chicken meatballs unite easy pantry ingredients and timeless American taste. The trick is to temper the heat, moisture and a touch of texture, all while ensuring your meatballs maintain their form and cook evenly. Every ingredient has a specific role, be it flavoring, binding, or adding a touch of heat to the blend.
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1 pound (450 g) ground chicken — mild, lean meatball base
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1/2 cup (60 g) breadcrumbs — aids in holding everything together and absorbs moisture
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1 large egg — holds the mixture together for a cohesive, even consistency
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1/3 cup (80 ml) buffalo sauce — provides the iconic spicy, tangy taste
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1/4 cup (30 g) crumbled blue cheese or shredded mozzarella — brings on creaminess and fights spice
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1 tablespoon (15 ml) olive oil — keeps the meatballs moist and aids in browning
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1/2 tsp (2 g) salt — enhances the flavors in the chicken and cheese
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1/4 teaspoon (1 g) black pepper — brings some mild heat and depth
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Optional: 1/2 teaspoon (2 g) garlic powder — for a savory, aromatic boost
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Optional: 1/2 teaspoon (2 g) onion powder — deepens the overall flavor
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Optional: 2 tablespoons (8 g) chopped fresh parsley — for color and a fresh, herbal note
Ground chicken = the star of the show. It’s lean and mild, so it absorbs the zing of buffalo sauce without overwhelming the other notes. Several cooks opt for ground chicken breast to keep it lighter, but ground thigh meat can lend a little more richness if you prefer. It’s the buffalo sauce, consisting of hot sauce and butter, that makes these meatballs something different from your typical chicken meatball recipe. Its heat and tang are key, and opting for a classic American brand like Frank’s RedHot provides the most recognizable flavor.
Breadcrumbs and egg are both crucial. They bind the mix, assisting meatballs to maintain their form when baked or pan-seared. Too little binder, and the meatballs can collapse. Too much, and they run the danger of becoming heavy. Panko or plain breadcrumbs are used. The egg gives moisture and cohesion to the mix, providing a soft yet robust bite.
Cheese is a must for most buffalo style fans. Blue cheese is the traditional pick, with its tangy, salty note, but mozzarella works for a more subtle, creamy touch. Both melt wonderfully, folding flavor into every mouthful. Salt and black pepper are no-brainers, but don’t skip them – they allow the star flavors to sparkle.
Bonus add-ins like garlic powder, onion powder or fresh parsley are simple flavor tweaks. Garlic and onion powders are staples in most American kitchens, as they add lots of flavor without requiring you to chop up fresh ingredients. Parsley adds a green pop and clean flavor to finish the blend with freshness.
How to Make Buffalo Chicken Meatballs
Buffalo chicken meatballs come together with a handful of simple steps that keep the flavor front and center and the process uncomplicated! The technique is basic yet yields a result that’s effortless to present to any crowd or as a quick weeknight dinner.
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Stir ground chicken, breadcrumbs, eggs and seasonings together in a bowl. Begin by adding the ground chicken to a large bowl. Bread crumbs and a egg or two, which binds the mixture. Stir in salt, pepper, garlic powder and onion powder for dimension. Stir everything together by hand or with a fork, just until combined. If you mix too much the meatballs can become tough. The target is a blend that maintains form but isn’t desiccated.
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Form into meatballs of even size. Pinch off a chunk and roll between your palms. Golf ball size, about 1.5 inches. Maintaining a consistent size allows them to cook at the same rate. Transfer them to a lined baking sheet or plate if you’re pan-frying. A small cookie scoop can assist for quicker, more consistent shaping.
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Bake or pan-fry the meatballs until golden-brown and cooked through. To bake, preheat the oven to 400°F (205°C). Place a sheet pan down with parchment so the meatballs don’t stick. Bake 15–18 minutes, turning once for browning on all sides. For pan-frying, warm a shallow layer of oil in a skillet over medium heat. Add the meatballs to the skillet and cook, turning every few minutes, until all the sides are browned and the centers measure 165°F/74°C. Baking is hands off and leaner, pan-frying gives a crisp shell.
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Drizzle the warm buffalo sauce over, and toss gently. Dump your favorite buffalo sauce in a big bowl and heat it up a bit, either on the stove or in the microwave. Once the meatballs are finished, add them to the bowl and toss until they’re coated throughout. The warmth causes the sauce to adhere. Eat immediately.
Serving Suggestions
Buffalo chicken meatballs provide all sorts of serving inspiration, perfect for messy family dinners at home or more elegant entertaining. These meatballs, bold in flavor and tender in bite, play well in classic contexts but combine nicely with innovation. Here are some serving suggestions that strike a balance between convenience, deliciousness and diversity.
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Serve with celery and carrot sticks. Basic but timeless. Serve buffalo chicken meatballs with some crisp, fresh celery and carrot sticks to get that unmistakable buffalo wing vibe. The crunch from the veggies counteracts the warmth from the meatballs. This duo pays homage to the origins of buffalo-style cuisine, keeping the meal comforting and grounded. For a little extra, serve with a side of ranch or blue cheese dressing. Not only does this cool the palate, but it imparts a creamy texture that contrasts with the spicy, tangy sauce.
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Serve on toothpicks for simple party hors d’oeuvres. Buffalo chicken meatballs make a great party snack. Skewer each meatball on a toothpick or small skewer. Serve ‘em up on a platter, perhaps with a light drizzle of additional buffalo sauce. This arrangement makes them convenient to just pick up and eat – allowing attendees to munch around with minimal hassle and mess. It’s great for game days, family get-togethers or office parties. A couple bowls of dip on the side, like cool ranch or blue cheese, ensures guests can mix and match flavors. For a brighter spread, nestle in some bell pepper slices or cherry tomatoes between the meatballs. It keeps the presentation clean and attractive, and entices people to munch on some veggies with the meat.
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Drizzle on salads, rice bowls or sliders. Buffalo Chicken Meatballs bring the flavor to your weeknight dinners. Pair them on leafy greens salads with romaine or mixed greens, a handful of shredded carrots and some ranch dressing! They make a fast, filling but not heavy lunch. For something with a little more warmth, slice up the meatballs and pile them on top of a rice bowl. Toss in some steamed broccoli, corn, or thin-sliced avocado for balance. The sauce from those meatballs? It becomes a built-in dressing for the bowl! Sliders are good too, particularly if you’re looking for a slightly offbeat main course. Nestle the meatballs into tiny buns, top with some slaw or pickles and enjoy as a handheld feast. It’s a great option for laid back dinners, picnics or even tailgates! Size and shape that are easy to eat, with flavors that remain bold and noticeable.
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Pour over pasta or mashed potatoes for comfort food. Warm, saucy buffalo chicken meatballs can sit atop a bed of pasta, like penne or spaghetti. The sauce sticks to the noodles for a comforting, stick-to-your-ribs kind of dinner. Mashed potatoes do the trick as well, absorbing the sauce and transforming the dish into a comfort-style dinner. Keep the sides simple: a green salad or roasted vegetables round out the meal. Give these tips a whirl for your weeknight dinner or Sunday supper. They scale up beautifully for a crowd but are fine for one or two. They’re simple to adapt to whatever you’ve got around, or other palates.
Tips and Variations
There’s plenty of opportunity for customization with these buffalo chicken meatballs — which can accommodate different flavor preferences, dietary needs, and kitchen equipment. A few tips and variations small twerks or swaps make them work for lots of needs, and choosing the right method can alter the final bite. Take these tips and variations to maximize your meatballs, regardless of your kitchen or crowd!
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Swap ground turkey or beef for chicken if you’re craving a different flavor or want to use what you’ve got. Turkey delivers a lean, mild flavor that complements the spicy buffalo sauce, and beef adds heartiness. Both go great with the same spices and sauces, so you don’t have to switch up much in the recipe.
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Stir in some shredded cheese — mozzarella, cheddar, monterey jack — to the meat mixture. The cheese melts as the meatballs cook, providing a tender, oozing core that balances the spiciness of the buffalo sauce. By stuffing a mini chunk of cheese in the middle of every ball, it provides a more substantial cheese ‘hit’ with every bite!
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Bake, pan fry or air fry the meatballs. Baking is hands-off and provides even cooking, with a light browned crust. Pan-frying imparts a crisp, golden shell and more luscious texture, but require more oil and cleanup. Air frying imparts a crispy finish with less grease and is speedy for small quantities!
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Turn up or down the heat by modifying the buffalo sauce. For less spice, opt for a mild buffalo or toss in some ranch/blue cheese dressing. For more heat, add extra hot sauce, cayenne, or diced jalapeños to the beat.
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Throw in some diced celery or green onions to the meat mix for crunch and fresh flavor. Both add a traditional buffalo wing vibe and can help to lighten it up. Fresh herbs, such as parsley or chives, add a pop of green and complement the decadent sauce.
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For a gluten-free alternative, employ gluten-free breadcrumbs or crushed rice crackers as a binder. This minor modification maintains the form and crunch just perfect for our gluten-free friends.
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Mix up the sauce after cooking with honey buffalo, garlic parmesan or BBQ. Tossing those meatballs in a new sauce, or serving them with a dip, keeps things fresh and can help please picky eaters or big crowds.
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Go ahead – form the balls and freeze, raw or cooked. Either way is great for meal prep or parties, allowing you to cook or warm up when desired with no compromise in flavor or consistency.
Little switches or baby steps make buffalo chicken meatballs tick a lot of boxes.
Storage and Reheating
Buffalo chicken meatballs stay nicely in the fridge or freezer when stored properly. Proper storage keeps them moist and keeps the flavors sharp. Reheat them right and they stay tender and don’t dry out.
Storage Checklist
- Let the meatballs cool to room temperature before storing.
- Place leftovers in an airtight container for fridge storage.
- Store in the fridge for up to 4 days.
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For longer storage, freeze in a single layer initially, then place into a freezer-safe bag or container.
- Write the date on the package to track freshness.
- Freeze cooked meatballs for up to 3 months.
Buffalo chicken meatballs in the fridge works for the short term! Utilize air tight containers to help lock in moisture and lock out odors. Stacking them with parchment between helps avoid sticking. For the freezer, just begin with one layer on a sheet so they freeze rock solid and don’t clump. Once frozen, bag ’em up, press out the air, and seal tight. Label the bag with the freeze date. That way you can pull out just as much as you need later and keep the rest fresh.
Reheating Instructions
- Thaw frozen meatballs overnight in the refrigerator.
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To reheat, use the oven: set to 350°F (175°C), place meatballs on a baking sheet, and cover with foil.
- Heat for 10–15 minutes or until warmed through.
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If microwaving, put meatballs in a microwave safe plate, cover with a damp paper towel and heat in short increments (30 – 60 sec at a time).
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Add additional buffalo sauce or a splash of broth to keep them moist.
Oven Reheating, Best for Even Warmth and Texture. Foil traps moisture, so the meatballs don’t dry out. If you’re in a hurry, the microwave will do, but be sure to check and stir so that all chips heat evenly. Put a touch of buffalo sauce for flavor pop and to help maintain moisture in the meatballs.
Watch the meatballs as they heat. Overcook them and they can become tough, particularly in the microwave. Heat just until warm – 165F (74c) for food safety. Sauce after reheating if you like it saucier.
Reheating Tips
To serve, reheat only what you plan to serve – best results. Going through multiple heating and cooling processes can ruin the texture. If you require sauce, warm it separately and toss with the meatballs just prior to serving. It allows you an opportunity to fine tune spice or add garnishes such as green onions or blue cheese.
Quick Reference
- Fridge: Up to 4 days.
- Freezer: Up to 3 months.
- Oven or microwave are both fine for reheating.
- Avoid reheating more than once.
Nutritional Information
Buffalo chicken meatballs can be a lighter alternative to traditional fried wings. They offer up that same spicy kick but with baked or sautéed prep, so less fat and calories. With a little swapping, you can even make them work for gluten-free or leaner nutrition plans as well.
Nutritional Breakdown
| Serving Size | Calories | Protein (g) | Carbohydrates (g) | Gluten-Free Option |
|---|---|---|---|---|
| 3 meatballs (about 85g) | 150 | 18 | 5 | Yes, if using GF breadcrumbs |
| Fried Buffalo Wings (85g) | 240 | 15 | 7 | Rarely GF |
The above numbers are for typical recipes using ground chicken breast, breadcrumbs, egg, hot sauce and a little butter. The lean chicken breast keeps the protein up and the saturated fat down. If you use a lower-fat hot sauce or omit the butter in the sauce, calories decrease still more.
For those of you seeking a gluten-free meal, simply replace the breadcrumbs with gluten-free varieties. Good choices are ground-up gluten-free crackers or oats. These swaps don’t alter taste significantly but allow people with celiac or sensitivity to safely enjoy the dish.
Lower Calories Compared to Fried Wings
Buffalo chicken meatballs are typically baked or lightly pan-fried, not deep-fried. This aids in reducing oil and calories. For instance, 3 average chicken meatballs pack around 150 calories as opposed to 240+ for a similar serving of fried wings. It’s great for any calorie counters out there who desire that Buffalo flavor, without the triglyceride bomb of fried skin and oil.
Opting for lean chicken over fattier cuts does, as well. The sauce, typically hot sauce and a small amount of butter, flavors without adding many fat or carbs. For even less calories, use a lite butter alternative or bypass it altogether. That way the meal remains delicious but lighter!
Gluten-Free Adaptations
It’s easy to switch to gluten-free breadcrumbs. There’s tons of brands in most US grocery stores. Or crushed gluten free crackers or even puffed rice cereal. Scan labels to ensure that there’s no secret wheat or gluten lurking. With the same swaps for binding the meatballs, the rest of the recipe remains the same. This comes in handy for parties where a few attendees require gluten-free fare.
As an added precaution, keep prep tools and surfaces separate if you’re preparing both regular and gluten-free batches simultaneously. That keeps cross-contact at a minimum. Meatballs freeze great, so you can whip up a big batch and have some leftover for lunches or snacks – confident that you have a safe, gluten-free protein just waiting to be sautéed or baked.
Portion Control and Dietary Planning
We usually serve up about three to four meatballs per person, depending on size. This makes them easy to portion and count for meal prep. If you track macros, weigh the cooked meatballs for more accuracy. For low-carb diets, pair with a fiber-rich side like celery or carrot sticks.
Substitute almond flour for breadcrumbs for low-carb/keto diets. This keeps the carbs low but still binds the meatballs. Family meals, serve with whole grains or a salad on the side for balance. Meatballs are easy to scale up or down, so they work for solo meals or shindigs.
Conclusion
Buffalo chicken meatballs pack a big punch and belong on everyone’s table. Each bite delivers a punch but keeps it light. They’re good for game days, quick dinners or little snacks. Mix and match sauces or sides to fit your crowd. Clean-up remains simple and leftovers reheat nicely. You get a protein punch with less greasy hassle than wings or fried appetizers. These meatballs are perfect for a lot of diets and they save you TIME during a hectic week. Want to change up the customary spread or try something different! Make buffalo chicken meatballs a thing in your next meal. Post your twists or tricks and connect with other fans of easy, delicious food.
Frequently Asked Questions
Are buffalo chicken meatballs spicy?
Yes, buffalo chicken meatballs are generally hot. The spicy factor varies by the specific buffalo sauce used. Control the heat by using either a mild or hot sauce.
Can I make buffalo chicken meatballs in advance?
Yep, these can be made ahead. Store cooked meatballs in an air tight container in the fridge up to 3 days. Warm them up prior to serving.
What is the best ground meat for buffalo chicken meatballs?
Ground chicken is the usual protein of choice. For a leaner version, use ground chicken breast. You can sub ground turkey if chicken is not on hand.
Are buffalo chicken meatballs gluten-free?
Of course, the buffalo chicken meatballs can be gluten free by simply using gluten free breadcrumbs and sauces! Always read ingredient labels to make sure they are gluten-free safe.
What sauces pair well with buffalo chicken meatballs?
Buffalo chicken meatballs go great with ranch, blue cheese or a yogurt based dip. These sauces help balance out the heat and add additional flavor.
Can I bake buffalo chicken meatballs instead of frying?
Yes, but baking is healthier. Arrange meatballs on a lined baking sheet and bake in 200C for approximately 20 minutes or until cooked through.
How do I store and reheat leftover buffalo chicken meatballs?
Keep in an airtight container in the fridge for up to 3 days. Warm up in the oven at 180°C or microwave until steaming hot.
