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These buffalo chicken meatballs are a quick, easy, and super flavorful party appetizer, game day snack, or weeknight dinner. Made with lean ground chicken and oven-baked until juicy, they’re a healthier alternative to traditional buffalo wings—but just as delicious!
If you’ve visited my website before, you may have noticed that buffalo-inspired recipes are kinda my thing. From our reader-favorite buffalo chicken dip recipe to this warm and creamy buffalo chicken soup, I’ve been sharing bold, buffalo flavored recipes for over a decade! Today I’m adding buffalo chicken meatballs to the list since meatballs are one of my other favorites.
The Best Buffalo Chicken Meatballs
These buffalo chicken meatballs are my favorite way to add bold buffalo flavor to my weekly meal plan. Thankfully my family approves, because I make these tasty little meatballs often. I love making them for an easy, protein-packed weeknight dinner, but they’re just as perfect as a snack or appetizer.
These buffalo chicken meatballs are made with lean ground chicken and seasoned with simple pantry seasonings and Frank’s RedHot Sauce for even more delicious buffalo flavor in every bite. The result is super moist and tangy meatballs every time. Serve them alongside your favorite dippings sauces like blue cheese, ranch dressing, and extra buffalo sauce.
Why You’ll Love This Recipe
Meatballs + buffalo sauce. I can’t imagine a more delicious combo. Here’s why you’ll love this recipe:
- Family-friendly (you can dial the heat up or down)
- Meal-prep + freezer-friendly (perfect for busy weeknight dinners)
- Versatile (works as both a game-day appetizer or easy dinner)
- Protein-packed and low-carb (just 2g of carbs per serving)
- Oven baked (no pan-frying or greasy splatter)
Table of Contents
Buffalo Chicken Meatball Ingredients
Here’s what you need to make this easy buffalo chicken meatball recipe.
- Green onions + parsley: These add fresh, herby flavor that balances the tangy heat from the buffalo sauce.
- Paprika, salt, and black pepper: Simple seasoning that builds flavor without overpowering the buffalo sauce. For extra heat, you can add a teaspoon of cayenne pepper.
- Ground chicken: Lean ground chicken keeps these lighter than traditional meatballs.
- Panko breadcrumbs + egg: These bind the meatballs so they hold their shape and stay tender. Use gluten-free panko if needed.
- Garlic: Fresh minced garlic adds depth (garlic powder works in a pinch).
- Frank’s RedHot: Adds classic buffalo-style heat inside the meatballs (swap for a milder hot sauce if sensitive to spice).
- Olive oil + butter: Oil and butter enriches the sauce and gives that classic buffalo flavor.
- Buffalo sauce for serving: Use store-bought or homemade, then finish with ranch or blue cheese for dipping.
Find the printable recipe with measurements in the recipe card below.
How to Make Buffalo Chicken Meatballs
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly grease with non-stick cooking spray.
- In a large bowl, combine the green onions, parsley, paprika, salt, pepper, panko, egg, garlic, and Frank’s RedHot. Add the ground chicken and mix just until combined.
- Use a cookie scoop to portion into about 20 meatballs. Using clean hands, roll them gently between your fingers until smooth. Arrange the meatballs on the prepared baking sheet.
- Bake for 14 to 18 minutes, or until the meatballs register 165°F internally.
- Meanwhile, warm the olive oil and butter in a large skillet over medium heat until melted. Whisk in the buffalo sauce and warm until smooth.
- Add the baked meatballs to the skillet and toss to coat. Add more buffalo sauce as needed. Serve immediately.
Serving Buffalo Chicken Meatballs
These saucy, oven-baked buffalo chicken meatballs are super flexible. Serve them at your next party, as an after school snack, or turn them into an easy dinner with a few simple sides.
- As an appetizer: Pile them on a platter with toothpicks, plus celery and carrots. Add a side of ranch, blue cheese, buffalo sauce, and this easy buffalo ranch sauce for dipping.
- As a snack: Reheat a few meatballs and toss with extra buffalo sauce. Perfect with a drizzle of ranch and a sprinkle of green onions.
- As the main course: Serve over rice, mashed potatoes, or cauliflower rice with your favorite roasted veggies. You can tuck the meatballs onto slider buns or lettuce wraps for a low carb option. They’re also a great addition to salads. Try them with this Caesar salad, simple house salad, or my buffalo chicken salad.
Serving Tip: How to Keep Meatballs Warm
For parties, transfer the fully cooked meatballs to a slow cooker and add 1/2 to 1 cup of buffalo sauce (enough to keep them coated). Set to WARM and stir occasionally, letting guests serve themselves throughout the party.
Frequently Asked Questions
Yes. If you are looking for a ground turkey version, head over to my Buffalo Turkey Meatballs recipe for the full ingredient list and instructions.
Lightly oil your hands or dampen them with water before rolling the meatballs. A cookie scoop also helps portion the mixture quickly with less handling.
Yes. Swap the panko breadcrumbs for gluten-free panko (or gluten-free breadcrumbs). The rest of the ingredients are naturally gluten-free, but double-check your buffalo sauce and hot sauce labels to be safe.
Storage and Freezing Tips
- To store: Refrigerate leftover meatballs (ideally separate from the sauce) in an airtight container for 3 to 5 days.
- To freeze before cooking: Arrange the uncooked meatballs on a parchment-lined baking sheet and freeze until firm (about 1 to 2 hours), then transfer to a freezer-safe bag/container and freeze for up to 3 months. When ready to cook, bake from frozen at 400°F, adding a few extra minutes, or thaw overnight in the fridge and bake as directed.
- To freeze after cooking (best): Bake and cool completely, then freeze before tossing the meatballs in buffalo sauce. Store in a freezer-safe bag/container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Buffalo Chicken Meatballs
- Stovetop: Warm the butter, olive oil, and buffalo sauce in a skillet over medium heat, then add the meatballs and toss until heated through.
- Microwave: Heat in short bursts, stirring/tossing between rounds to warm evenly (add extra buffalo sauce if needed).
- Slow cooker: Add the meatballs and buffalo sauce and heat on LOW until warmed through.
More Meatball Recipes You’ll Love
If you try making this buffalo chicken meatball recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Buffalo Chicken Meatballs
Ingredients
For the Meatballs
- 1 small bunch green onions, finely chopped
- 1 small bunch fresh parsley, finely chopped
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 1 clove garlic, minced
- ¼ cup Frank's RedHot Sauce
For Cooking + Serving
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¾ cup buffalo sauce, homemade or store-bought, for serving
Instructions
- Prep. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper (or foil) and grease lightly with non-stick cooking spray.
- Mix the meatball mixture. In a large bowl, combine the green onions, parsley, paprika, salt, pepper, panko, egg, minced garlic, and Frank's RedHot. Add the ground chicken and use a fork or clean hands to mix just until combined (do not overmix or the meatballs can turn dense).
- Scoop and shape. Use a cookie scoop (about 1.5 tablespoons) to portion the mixture into about 20 meatballs. Roll each portion gently between your hands and place on the prepared baking sheet, with a little space between each meatball.
- Bake. Bake at 400°F for 16 to 20 minutes, or until the meatballs are fully cooked (the centers should reach 165°F on an instant-read thermometer).
- Make the buffalo butter sauce. When the meatballs are almost done, warm a large skillet over medium heat. Add the olive oil and butter. Once the butter is melted, whisk in the buffalo sauce and heat for 30 to 60 seconds, just until warmed and smooth (do not boil hard).
- Coat the meatballs. Add the baked meatballs to the skillet and toss gently until fully coated in the sauce. Add a splash more buffalo sauce if you like them extra saucy.
- Serve. Serve warm with your favorite dip (ranch or blue cheese), plus celery and carrots if you want the classic buffalo vibe.
Notes
- Yield: Makes about 20 meatballs (using a 1.5-tablespoon cookie scoop).
- Meat: This recipe can also be made with ground turkey.
- Sauce: For extra saucy meatballs, double the buffalo sauce or add more to taste. For extra spicy meatballs, add ½ teaspoon of cayenne powder to the meat mixture.
- Avoid dryness: Mix just until combined and use a thermometer to prevent overcooking.
- Serving: To keep these meatballs warm over an extended period of time, transfer them to a slow cooker (set to warm) with about one cup of buffalo sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use beef for meatballs
Yes, beef works. Use lean ground beef (90/10) so they do not get greasy, and start checking a few minutes early. Cook until the centers reach 160°F.