Buffalo chicken meatballs are a tasty twist on the classic buffalo wing. They pack the same bold flavor in a bite-sized, easy-to-make form.
Juicy ground chicken is mixed with simple pantry staples, baked until golden, and tossed in buttery buffalo sauce. They’re a crowd-pleaser that works for weeknight dinners or game day spreads.
What makes these meatballs stand out is their versatility. You can serve them with crisp celery sticks and creamy blue cheese dressing for that familiar buffalo pairing or garnish with fresh green onions for extra flavor.
If you love recipes like baked buffalo chicken wings, meatballs mashed potatoes, or Swedish meatballs, this one will quickly earn a spot on your menu rotation.
The best part…
- Bold flavor: All the heat and tang of buffalo wings packed into tender chicken meatballs.
- Easy prep: Minimal ingredients and quick hands-on time.
- Crowd favorite: Perfect for parties, game day, or family dinners.
- Flexible serving options: Works as an appetizer or main dish.
Ingredients
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
- Ground chicken: the base for tender, flavorful meatballs.
- Panko breadcrumbs: keeps the texture light while helping the mixture hold together.
- Celery: finely chopped for crunch and a nod to the classic wing pairing.
- Egg: binds everything together.
- Buffalo sauce: mixed with butter for that signature spicy, tangy coating.
- Butter: balances the heat of the buffalo sauce.
- Salt and pepper: simple seasoning to enhance the flavor.
How to make buffalo chicken meatballs
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Melt the butter, then whisk in the buffalo sauce until smooth.
In a bowl, combine ground chicken, breadcrumbs, celery, egg, salt, black pepper and half of the buffalo butter sauce, black pepper. Reserve the other half for later.
Mix the ingredients till combined. Be careful not to over mix.
Shape into 1–1.5 inch meatballs and arrange on the prepared sheet.
Bake for 25–30 minutes, until cooked through and lightly golden.
Toss the hot meatballs with the remaining buffalo sauce, then serve right away.
Serve with
Buffalo meatballs pair naturally with celery sticks, carrot sticks, and a side of blue cheese dip or ranch. For a bigger meal, try them over mashed potatoes, tucked into slider buns, or served with a crisp salad. Garnishing with chopped green onions adds freshness and a pop of color.
For a different flavor twist, cranberry bbq meatballs are a seasonal favorite that shine at holiday parties. You might also like my slow cooker Italian meatballs, crockpot Salisbury steak meatballs, and slow cooker Mississippi meatballs for more hands-off cooking options.
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts. If they seem dry, drizzle with a little extra buffalo sauce before serving.
Helpful Tips
- Wet your hands lightly when shaping the meatballs to prevent sticking.
- Don’t overmix the chicken mixture, as it can make the meatballs tough.
- Double the buffalo butter sauce if you prefer extra coating.
- Use a meat thermometer to check that the meatballs reach 165°F internally.
FAQs
Yes you can. You can swap out the breadcrumbs with grated Parmesan cheese (the one in the green covered bottle not the freshly grated)
Blue cheese dip is classic, but ranch works well too. Both balance the heat of the buffalo sauce.
Yes, shape the meatballs and store them in the fridge for up to 24 hours before baking. You can also freeze uncooked meatballs for up to 2 months.
Absolutely. Ground turkey is a great swap and works with the same recipe steps.
Our buffalo chicken meatballs are a must try!
Buffalo chicken meatballs are a simple way to enjoy the flavors of buffalo wings in a fuss-free, baked version.
With bold sauce, tender meat, and easy prep, they’re perfect for casual dinners or entertaining on game day.
Serve them with celery sticks, blue cheese dressing, and a sprinkle of green onions, and they’ll disappear fast.
Happy cooking!
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Baked Buffalo chicken meatballs recipe
Equipment
Ingredients
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 4 tbsp finely chopped celery
- 4 Tablespoons butter
- 6 Tablespoons buffalo sauce
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon Black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground chicken, breadcrumbs, celery, egg, salt, and pepper. Stir until everything is evenly distributed.
- Melt the butter in the microwave, then whisk in the buffalo sauce until smooth.
- Pour about half of the buffalo butter mixture into the meatball mixture, setting the rest aside for later. Mix until well combined.
- With slightly damp hands, shape the mixture into 1–1.5 inch meatballs and place them on the prepared baking sheet.
- Bake for 25–30 minutes, or until cooked through and lightly browned.
- Transfer the baked meatballs to a large bowl. Warm the reserved buffalo sauce if needed, then drizzle over the meatballs. Toss gently to coat.
- Serve warm with celery sticks, carrot sticks, and blue cheese dip, or your favorite dipping sauce.
Notes
- Check doneness: Meatballs should reach an internal temperature of 165°F (74°C) for food safety.
- Spice level: For more heat, add extra buffalo sauce or a pinch of cayenne pepper to the mixture.
- Make ahead: Shape the raw meatballs and refrigerate them for up to 24 hours before baking, or freeze them for up to 2 months.
- Serving idea: These work well as a party appetizer with toothpicks or as a main dish with rice, salad, or roasted potatoes.
- Sauce coating tip: If you like extra saucy meatballs, double the butter and buffalo sauce mixture and use half for baking and half for tossing at the end.
Nutrition
