Buffalo Chicken Meatballs

What’s new in this recipe

This recipe was originally published on August 15, 2020, and we've made some great updates! The photos have all been refreshed, and the step-by-step instructions have been improved for easier following. We’ve added a detailed storing and reheating section, expanded the recipe tips and notes to include helpful prep suggestions, and included a substitutions and variations section to give you more flexibility. Plus, we’ve added convenient “jump to” links to help you navigate the post quickly and find exactly what you need.

Ingredients

• Ground chicken – We use ground chicken for a lean, flavorful base. It’s softer and stickier than other ground meats, so oiling your hands when rolling helps. Ground turkey can be used as an alternative (see substitutions below).
• Seasoning and spices – Garlic powder, onion powder, salt, and black pepper keep things simple and flavorful. These pantry staples give the meatballs a classic savory base without overpowering the Buffalo-style sauce.
• Binders – One egg and plain panko breadcrumbs help the meatballs hold their shape. Panko adds a light, tender texture, but plain breadcrumbs will also work if that’s what you have on hand. Avoid seasoned breadcrumbs, as they may alter the flavor.
• Hot sauce and butter – We use a cayenne pepper vinegar-based hot sauce (like Crystal or Frank’s Red Hot) and combine it with butter to create the classic Buffalo-style sauce.
• Optional serving and garnish – Serve with ranch or blue cheese dressing and raw veggies like carrot and celery sticks (not pictured) to give the dish that traditional Buffalo wing feel. See the recipe card for quantities and preparation.

How to make Buffalo chicken meatballs

Preheat the oven to 350°F. Line a large baking sheet (standard half sheet pan, 18 x 13 inches) with parchment paper or lightly grease with oil or cooking spray.

In a large bowl, combine the ground chicken, panko breadcrumbs, garlic powder, onion powder, salt, black pepper, egg, and 2 tablespoons of hot sauce. Use a fork or your hands to mix just until combined.

Refrigerate the mixture briefly to firm it up and reduce sticking while forming the meatballs (optional).

Lightly oil your hands to prevent sticking. Scoop and roll the mixture into 1-inch meatballs (a cookie scoop works great here). You should get about 48.

Arrange the meatballs on the prepared baking sheet, spacing them apart. Bake for 18–20 minutes or until fully cooked—at least 165°F on an instant-read thermometer.

Make the Buffalo sauce while the meatballs bake. Melt the butter in a small saucepan over low heat. Add the remaining ¼ cup of hot sauce and stir to combine. Warm through for 3–4 minutes, stirring occasionally. Do not boil. Remove from heat.

Place the cooked meatballs in a large bowl. Pour the warm Buffalo sauce over them and toss gently with a rubber spatula or wooden spoon to coat. Serve immediately with extra sauce, your choice of dressing, and optional celery and carrot sticks.

Substitutions and variations

• Use a different ground meat. If you don’t have ground chicken on hand, ground turkey is a great alternative. Ground pork or lean ground beef can also work, though the flavor will shift slightly.
• Swap the hot sauce. We use a cayenne pepper vinegar-based hot sauce (like Crystal or Frank’s Red Hot), but you can use your favorite. Just make sure it’s vinegar-based for that classic Buffalo-style flavor.
• Make it spicier or milder. For more heat, add a pinch of cayenne pepper or a few extra dashes of hot sauce to the meatball mixture. To tone it down, choose a milder hot sauce or reduce the amount in the sauce.
• Serve them differently. These are great on their own, but you can also serve them in slider buns, on a hoagie roll, over rice, or with pasta or mac and cheese for a fun dinner both kids and adults will enjoy.

Entertaining tip: How to keep meatballs warm before serving

To keep the meatballs warm before serving at a party, place them in a baking dish, cover with foil (poke a few holes to vent steam), and keep in an oven set to Warm (170–200°F) for up to 1 hour. If they start to look dry, stir in a little extra sauce before serving.

Make ahead instructions

You can prepare the meatballs up to 1 day in advance. Follow the recipe through the step where you form the meatballs, but do not bake them. Arrange them on a parchment-lined baking sheet, then cover the pan loosely with plastic wrap or aluminum foil. Refrigerate until you’re ready to bake.

Since the Buffalo sauce comes together in just a few minutes, you can make it while the meatballs bake. Then finish the recipe as instructed—coat the hot meatballs in the warm sauce and serve.

Storing and reheating instructions

Refrigerator: Store leftovers in an airtight container and refrigerate for 3–4 days.

Freezer: To freeze, let the meatballs cool completely, then transfer them to an airtight, freezer-safe container or zip-top bag. Label with the date and contents, and freeze for up to 3 months.

Reheating: If frozen, thaw the meatballs in the refrigerator overnight. To reheat, place the desired amount in a non-stick skillet over medium to medium-low heat. Stir occasionally until heated through, about 5–7 minutes. Alternatively, reheat in the microwave in a microwave-safe dish, stirring every minute until hot.

Reheating tip: Add a small splash of water or a drizzle of hot sauce to loosen the coating and keep the meatballs moist while reheating.

Food safety: Food should not remain at room temperature for longer than 2 hours. If the temperature is above 90°F, this time reduces to 1 hour. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.