Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo chicken meatballs are great on their own or in a sandwich with lettuce, tomato and blue cheese dressing. These meatballs are made with ground chicken, onion, garlic, spices and a little hot sauce. Then they’re baked and tossed in a simple, two ingredient buffalo sauce.

Buffalo chicken meatballs on a toasted baguette with lettuce, tomato and they are topped with sauce and blue cheese dressing.

 

This buffalo sauce is delicious; it’s not too spicy but it is flavorful with a little zing. If you can’t get enough buffalo sauce, try these buffalo chicken bites or this buffalo chicken sandwich they’ll become new family favorites.

 

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Ingredients

  • 1 pound Ground Chicken
  • 1 tablespoon Grated or Finely Minced Onion
  • 1 Garlic Clove, grated or minced
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 Egg, slightly beaten
  • 5 tablespoons Hot Sauce, divided (use a cayenne pepper and vinegar based sauce like Crystal or Frank’s Red Hot) – You’ll need 1 tablespoon for the meatballs and 4 tablespoons for the sauce
  • ½ cup Panko Breadcrumbs
  • 4 tablespoons Butter, melted

The ingredients for the meatballs arranged on a white table.

 

You will also need

 

Suggested Serving Ingredients 

  • Celery or Carrot Sticks
  • Baguette, Hoagie or Sub Rolls, Shredded Lettuce, Sliced Tomatoes, Blue Cheese or Ranch Dressing

A chicken meatball sandwich with shredded lettuce, tomatoes and topped with blue cheese dressing. The sandwich is on a dark brown cutting board and fastened with two toothpicks.

Prep Work

  • Use a microplane zester to grate the onion and the garlic. If you don’t have a zester, finely mince both ingredients.
  • Preheat the oven to 350°F.

 

Tips for making the chicken meatballs

These meatballs are simple to make but forming them can be a little bit of a challenge. I find that the ground chicken is stickier than ground turkey, beef and even sausage. Here are a couple of tips to make forming them easier:

  1. Refrigerating the ground chicken mixture until it is chilled helps with the stickiness.
  2. Rub oil on your hands a few times while forming the meatballs. If you have a cooking partner have them lightly coat your hands with cooking spray every so often. If you’re flying solo: add a little bit of oil to a small bowl and keep it next to your workstation. Help yourself as needed. As a reference, I used olive oil.

 

Make and bake the chicken meatballs

  • Add the ground chicken, onion, garlic, salt, pepper, 1 tablespoon hot sauce, egg and panko breadcrumbs to a large bowl.
  • Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the ingredients.
  • Refrigerate the chicken mixture until it’s chilled, recommended.
  • Line a baking sheet with parchment paper to prevent sticking.
  • Lightly coat your hands with oil and form the ground chicken mixture into small balls. Make them about 1 – 1½ inch in diameter.
  • Place the meatballs on the baking sheet, leaving some space between them so they’re not touching. You should get about 24 meatballs.

The meatballs, before cooking, arranged on a baking sheet that's lined with parchment paper.

 

Bake on 350°F for approximately 20 minutes or until they are fully cooked. They should register at least 165°F on an instant read thermometer.

 

Make the sauce

Put together this easy buffalo sauce while the meatballs bake. Melt the butter in a small saucepan over low heat. When the butter is melted, add 4 tablespoons of hot sauce and stir well with a small whisk or fork until combined. Leave the sauce over low heat for 3-4 minutes to warm through. Give it a good stir occasionally. Do not over heat and do not let it come to a boil or even a simmer.

 

Add the meatballs to a large bowl while they’re still hot. Make sure to use a bowl that’s big enough to hold all of them and still have enough room to get in there and toss without spilling over.

 

Pour the buffalo sauce over the meatballs. Toss gently with a rubber spatula or wooden spoon – use something that won’t tear them.

 

Serve on a sandwich roll with lettuce, tomato and blue cheese or on their own with sliced vegetables, blue cheese, ranch or your favorite dipping sauce. Enjoy!

A close up of the meatballs in a sandwich, on a bed of shredded lettuce, sliced tomato and topped with sauce and blue cheese dressing.

 

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Buffalo chicken meatballs on a toasted baguette with lettuce, tomato and they are topped with sauce and blue cheese dressing.
Print Recipe
5 from 1 vote

Buffalo Chicken Meatballs

Buffalo chicken meatballs are great on their own or in a sandwich with lettuce, tomato and blue cheese dressing.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Keyword: buffalo chicken, chicken meatballs
Servings: 4
Calories: 312kcal
Author: Elizabeth

Ingredients

  • 1 pound Ground Chicken
  • 1 tablespoon Grated or Finely Minced Onion
  • 1 Garlic Clove minced or grated
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 Egg slightly beaten
  • 5 tablespoons Hot Sauce divided (use a cayenne pepper and vinegar based sauce like Crystal or Frank’s Red Hot) – You’ll need 1 tablespoon for the meatballs and 4 tablespoons for the sauce
  • ½ cup Panko Breadcrumbs
  • 4 tablespoons Butter melted

Instructions

  • You will also need: Cooking spray or oil for hands, Baking sheet, Parchment paper, Meat thermometer
  • Preheat the oven to 350°F.
  • Add the ground chicken, onion, garlic, salt, pepper, 1 tablespoon hot sauce, egg and panko breadcrumbs to a large bowl.
  • Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the ingredients. Refrigerate the chicken mixture until it’s chilled, if desired.
  • Line a baking sheet with parchment paper to prevent sticking.
  • Lightly coat your hands with oil and form the ground chicken mixture into small balls, about 1-1½ inch in diameter.
  • Place the meatballs on the baking sheet, leaving some space between them so they’re not touching.
  • Bake the chicken meatballs on 350°F approximately 20 minutes or until they are fully cooked. Make sure they register at least 165°F on an instant read thermometer.

Make the sauce

  • While the meatballs bake, melt the butter in a small saucepan over low heat.
  • When the butter is melted, add 4 tablespoons of hot sauce and stir well until combined. Heat gently for 3-4 minutes to warm through. Stir occasionally. Do not over heat and do not let it come to a boil or even a simmer.
  • Add the meatballs to a large bowl while they’re still hot. Make sure to use a bowl that’s large enough to hold all of them and still have enough room to toss.
  • Pour the buffalo sauce over the meatballs. Toss gently with a rubber spatula or wooden spoon.
  • Serve on a sandwich roll with lettuce, tomato and blue cheese or on their own with sliced vegetables, blue cheese, ranch or your favorite dipping sauce.
  • Makes approximately 24 meatballs.

Notes

Refrigerating the ground chicken mixture until it is chilled helps with the stickiness.
Rub oil on your hands a few times while forming the meatballs.
Suggested Serving Sides:
Baguette, Hoagie or Sub Rolls
Shredded Lettuce and Sliced Tomatoes
Blue Cheese or Ranch Dressing
Celery or Carrot Sticks

Nutrition

Calories: 312kcal | Carbohydrates: 6g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 169mg | Sodium: 1250mg | Potassium: 645mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.


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