These Buffalo Chicken Meatballs transform classic wing flavors into bite-sized delights perfect for your next gathering. I first created these for a Super Bowl party, and they disappeared faster than any other appetizer! The combination of tender ground chicken and that signature spicy buffalo sauce creates an irresistible flavor that keeps everyone coming back for more.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What Makes Buffalo Chicken Meatballs the Perfect Party Food?
The secret to these meatballs’ perfect texture comes from not overmixing the meat and using panko breadcrumbs for lightness. The balance of spices in the meat mixture ensures flavorful bites even before the buffalo sauce coating, while a quick oven-bake keeps them juicy inside with a beautiful brown exterior.
Why Should You Try This Recipe?
These meatballs are a super-simple dish that anyone can make. Double or triple the recipe and you have enough to feed a crowd!
Do you want to enjoy your party and not worry about serving your guest? These meatballs will stay piping hot in a slow cooker or chafing dish for hours and allow folks to help themselves.
Buffalo Chicken Meatball Ingredients
For the Frank’s Red Hot Buffalo Chicken Meatballs sauce, you’ll need:
For the Frank’s Red Hot sauce, you’ll need:
- Butter – Creates a rich base that mellows the hot sauce’s heat
- Garlic – Adds aromatic depth and savory notes to the sauce
- Frank’s Red Hot Sauce – Provides the classic buffalo flavor with balanced heat
- Worcestershire sauce – Adds umami and complexity to round out the sauce
For the Meatballs
- Ground Chicken – The lighter alternative to beef with a milder flavor that showcases the buffalo sauce
- Salt – Enhances all flavors in the meatball mixture
- Ground black pepper – Adds subtle heat and depth
- Onion Powder – Provides savory onion flavor without texture issues
- Granulated garlic – Infuses the meatballs with aromatic garlic flavor
- Panko breadcrumbs – Creates a lighter, airier texture than regular breadcrumbs
- Egg – Acts as a binder to hold the meatballs together
- Vegetable oil – Helps prevent sticking during baking
If you don’t have Panko-stye breadcrumbs, use any unseasoned breadcrumbs.
How to Make Baked Chicken Buffalo Meatballs
To prepare the Buffalo sauce:
- Place a large saucepan over medium heat.
- Melt the butter in the pan, and once it stops foaming, add the minced garlic.
- Saute the garlic until it is fragrant and then pour in the Frank’s Red Hot Sauce and the Worcestershire sauce.
- Stir until the sauce is warm, cover the saucepan, and reserve for later.
To prepare the ground chicken Buffalo meatballs:
- Preheat the oven to 350°F.
- Line a baking tray with parchment paper and lightly grease it. Or line it with a silicone mat. Set the baking sheet aside.
- Combine all the ingredients for the meatballs in a large mixing bowl.
- Use your hands to bring the ingredients together. To keep the meatballs light and fluffy, don’t over-mix or squeeze the meat.
- Wet your hands and form the mixture into meatballs slightly bigger than golf balls. Use a cookie scoop for even portions. Place the meatballs on the prepared baking sheet.
- Bake the meatballs in the oven until browned, about 30 minutes. Flip the meatballs after 15 minutes to ensure even cooking.
To serve baked chicken buffalo meatballs:
- Place the pan with the sauce over medium-low heat.
- Add the meatballs and stir to coat.
- Heat until the meatballs and sauce are hot.
Buffalo Chicken Meatballs: Spicy, Tender & Perfect for Parties
Ingredients
- 2 pounds ground chicken
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- ½ cup panko breadcrumbs
- 1 large egg beaten
- 1 ½ tablespoons vegetable oil
- 8 ounces butter
- 1 tablespoon minced garlic
- 8 ounces Frank’s Red Hot sauce
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 350°F, and spray a baking sheet with nonstick spray.
- In a medium-sized bowl, combine the ground chicken, salt, ground black pepper, onion powder, granulated garlic, panko, egg, and vegetable oil. Mix well.
- Roll 1 to 1 ½ portion of meat into meatballs. Place on the baking sheet.
- Bake the meatballs for 30 to 35 minutes, until they are cooked through and browned on the bottom.
- In a large saucepan, combine the butter and minced garlic. Heat over medium heat until the garlic becomes fragrant. Add Frank’s Red Hot sauce and Worcestershire sauce. Stir until the sauce becomes uniform.
- Add the meatballs to the saucepan. Place a lid on the saucepan, turn the heat to low, and cook until the meatballs are heated through.
Notes
Nutrition
What to Serve With These Spicy Chicken Meatballs
Help tame the heat by offering ranch and blue cheese dressing for dipping. Or you can drizzle the dressing on top. Garnish with chopped green onions. A few raw carrot sticks and celery sticks on the side are also a nice touch.
To turn these ground chicken Buffalo meatballs into a complete meal, try these options:
- Serve the meatballs on top of grits or mashed potatoes with collard greens.
- Turn the meatballs into spicy chicken sliders. King’s Hawaiian Rolls add a sweetness that helps temper the heat of the Buffalo sauce.Â
- Cut a few room-temperature meatballs in half and toss them with chopped romaine, sliced celery, shredded carrots, and blue cheese crumble. Serve the Buffalo Chicken Salad with a side of ranch dressing.
Storage & Reheating
- Reheating: Thaw if frozen, then warm meatballs and sauce together in a covered pot over medium-low heat until hot throughout (about 10 minutes)
- Refrigerator: Store meatballs and sauce separately in airtight containers for up to 2 days
- Freezer: Freeze cooked meatballs (without sauce) for up to 3 months
Love Meatballs? Try These Recipes!
Popular Appetizer Recipes
- Cajun Wings
- Clam Dip
- Cream Cheese Wontons
- Garlic Parmesan Wings
- How to Make Jalapeno Poppers
- Liver Pate
- Smoked Cream Cheese Recipe
- Toasted Ravioli
Check out my easy appetizer recipes and the best chicken recipes on CopyKat!
Easy to make. Famiky loves them. There a staple on our family menu.
I love it to be as spicy as possible. Spicy lover here.
You can always add some cayenne pepper to this!
Woow… Count me in. I’m definitely giving it a try soon. Thanks for sharing.
2 drops in a 1/2 gallon of soup? That’s like a bebe roiling around the inside of a boxcar.
Whoa, baby! Hothothothot!
(PS — I’m one of those few people overly sensitive to hot sauce (one to two drops of hot sauce in a half gallon soup is plenty!)