Buffalo Chicken Meatballs
These oven-baked Buffalo Chicken Meatballs are tender, juicy, and tossed in a buttery buffalo sauce for the perfect spicy bite. Made with ground chicken, fresh herbs, and a splash of Frank's RedHot, they're ready in about 25 minutes and great for game day appetizers, easy weeknight dinners, or meal prep.
Servings: 20 meatballs (approx)
Calories: 61kcal
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
Calories: 61kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 452mg | Potassium: 152mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 355IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg
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