Name: Buffalo Chicken Meatballs
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 to 1½ pounds ground chicken; ½ cup Buffalo sauce (divided); ⅓ cup panko breadcrumbs; ¼ cup finely diced celery; ¼ cup finely diced carrots; ¼ cup thinly sliced green onions (plus additional for garnish); 1 large egg; 2 cloves garlic (minced); ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons unsalted butter; Blue cheese or ranch dressing (for serving)

Ground chicken, Buffalo sauce, buttery heat, garlic, and veggies—all baked into bite-sized Buffalo chicken meatballs that hit like your favorite wings.

Okay, so full honesty here: the first time I made these, I was this close to ordering takeout. You know those days when everything feels off? Laundry piling up, your inbox full of “just circling back” emails, and you’ve had so much coffee your heart is jittery but your brain is still foggy?

That kind of day.

I opened the fridge to see what could pass as dinner, and I saw a pack of ground chicken and half a bottle of Buffalo sauce. Not much else. And for whatever reason—possibly just desperation—I remembered a recipe I scribbled down in the Notes app months ago: Buffalo Chicken Meatballs.

I didn’t think it would work. I wasn’t even trying to make anything good. I just wanted something warm and spicy that didn’t involve deep frying or eating straight out of a cereal box again (don’t judge me). But these? These saved dinner. And maybe my mood.

Why You’ll Love This Buffalo Chicken Meatballs Recipe?

They’re spicy, sure—but not the kind that ruins your tongue. They’re warm and saucy and kind of addictive in a “I’ll just have one more” way that turns into you standing over the stove eating five with your fingers. Hypothetically.

Also, they’re simple. Like stupid simple. You throw everything in a bowl, roll it up, bake, toss in sauce, and done. No fancy kitchen tools. No “chill dough for 24 hours” nonsense. And they’re versatile, too—serve ’em for game day, weeknight dinner, midnight fridge raid… they don’t care.

They’re also just… comforting. There’s something about Buffalo sauce that feels like a cozy hoodie in food form. You feel that too? Or maybe it’s just a me thing.

Ingredient Notes:

I never follow recipes exactly—half the time I just do what makes sense in the moment. But here’s what went into these Buffalo chicken meatballs, more or less:

Ground chicken – It’s mild, so it soaks up all the spicy goodness. You could use ground turkey if that’s what you have. I did once when the store was out. Still great.
Buffalo sauce – I’m a Frank’s person. It’s just nostalgic, ya know? Like that one friend who always shows up with pizza and paper plates.
Panko breadcrumbs – They make the meatballs light and not too dense. But I’ve used crushed crackers before too. Once, even a handful of crushed tortilla chips. It worked.
Diced celery and carrots – Just a little crunch inside. Makes it feel like a complete dish and not just a spicy meatball situation.
Green onions – Mostly for color, to be honest. But they do give a fresh kick.
Egg – Keeps everything from falling apart. Don’t skip it.
Garlic, onion powder, salt, pepper – I mean… flavor. It’s not a party without them.
Butter – For that final toss-in-the-sauce moment. You could skip it, but… don’t.
Dipping sauce – Ranch or blue cheese. I’m team ranch, but I’m not here to start a war.

How To Make Buffalo Chicken Meatballs?

I know recipes usually say stuff like “mix until just combined” and “form into uniform balls” but let’s be real—I was hungry and impatient.

Step 1: Oven on, brain off
I preheated the oven to 400°F. Lined a baking sheet with parchment paper because I’m not in the mood to scrub crusty meatball bits off a pan at 9 p.m.

Step 2: Mix everything
I dumped the ground chicken, half the Buffalo sauce, breadcrumbs, celery, carrots, green onion, egg, garlic, and seasonings into a big bowl. Used my hands because that’s just how I do it. It’s messy and weirdly therapeutic.

Step 3: Roll ‘em
I scooped the mix into little meatballs—maybe 1.5 inches? I didn’t measure. Just enough to feel substantial without being a total mouthful.

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Step 4: Bake time
Popped them in the oven for about 18–20 minutes. I didn’t even flip them. Too lazy. They came out golden and cooked through. I checked one by cutting it open like a caveman. No pink? We’re good.

Step 5: Saucy ending
While they were baking, I melted the butter and stirred in the rest of the Buffalo sauce. Once the meatballs were done, I threw them into a bowl and drenched them. They soaked it up like little spicy sponges.

Step 6: Serve however you want
I dipped them in ranch, added more green onions because I felt fancy, and sat on the couch with a paper towel instead of a plate. A+ night.

Storage Options:

I didn’t plan to have leftovers, but I doubled the recipe, so here we are.

Fridge: They lasted 3–4 days in an airtight container. I reheated them in the microwave with a damp paper towel over the top. They stayed juicy, shockingly.
Freezer: Yes, I froze a batch. Put them on a tray to freeze individually, then threw them in a zip-top bag. Reheated a few in the oven at 350°F for about 15 minutes. Not quite as saucy, but still delish.

Variations and Substitutions:

Ground turkey – Totally works. Slightly less rich but still tasty.
Spicy-spicy – I added a pinch of cayenne once and regretted it a little. But only a little.
No breadcrumbs? – I used crushed tortilla chips once. Not bad. Would do again.
No butter? – I tried olive oil instead. Not as good. The sauce just didn’t cling the same.
Air fryer? – Yep. 375°F, 10–12 minutes. Turn halfway if you’re being precise. I wasn’t.

What to Serve with Buffalo Chicken Meatballs?

Celery and carrots – Yeah, the classics. They’re cooling and crunchy. Also made me feel like I was eating vegetables. Win.
Little slider buns – I stuffed a few meatballs into soft rolls with ranch and lettuce. Kind of incredible.
Leftover mac and cheese – Don’t ask me how or why it worked. It just did.
Cold beer – Felt obvious, but worth mentioning.

Frequently Asked Questions:

Can I make these ahead?
Totally. Prep the mix, roll them, and pop them in the fridge until you’re ready to bake. I’ve even made the full batch and reheated the next day for lunch. Still great.

Are they super spicy?
Not really! They’ve got a nice kick, but it’s not melt-your-face-off heat. If you’re sensitive, use a mild Buffalo sauce. Or mix in a little honey to mellow it out.

Can I double the recipe?
I do every time now. They go fast. Trust me.

If you’re looking for something comforting, a little spicy, and way easier than it should be, these Buffalo Chicken Meatballs are it. They’re not fussy. They don’t need a ton of prep. And they taste like you actually put in effort—even if you were half-crying over your inbox an hour earlier.

So give them a try. Put your own spin on them. And if you find a new twist or totally screw it up but love it anyway? Tell me. I live for kitchen chaos stories.

Can’t wait to hear what you think.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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