Tender and juicy buffalo chicken meatballs coated in a tangy buffalo sauce. These meatballs make the perfect easy appetizer and are great for dipping in your favorite sauce!
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Crockpot Buffalo Chicken Meatballs
If buffalo chicken dip is one of your favorite appetizers, you’re also going to love these buffalo chicken meatballs. They have that same delicious flavor as buffalo wings from the tangy buffalo sauce and are super flavorful and juicy. Everyone always goes crazy over them!
These buffalo chicken meatballs are full of flavor and have the perfect kick. They’re more lean and a bit healthier than your average meatball, but still taste super tender and juicy. The buffalo sauce gives them just the right amount of heat, without being too overpowering. I love dipping them in blue cheese dressing or ranch dressing. The flavor combination is so delicious!
These buffalo chicken meatballs and my buffalo cauliflower recipe make the perfect bite-sized appetizer for game day or a large gathering. We love serving them with toothpicks so that guests can easily grab one…or five ;) I also love serving them with sliced celery and carrots like I would with chicken wings. You can even make them a meal by serving over rice or along a wedge salad and then drizzle a bit of sauce over the top.
These buffalo chicken meatballs come together quickly with a few pantry staples and some fresh ingredients.
Find the full printable recipe with specific measurements below.
- Ground chicken: I like to use 80% lean ground chicken to make these meatballs hold their shape.
- Egg: This is not only a binder but also helps add moisture to keep the chicken meatballs from getting too tough.
- Panko crumbs: I use panko as a binder to holds the meat together and add a nice texture.
- Parmesan cheese: I love the salty, nutty flavor this adds, but also it’s cheese. I love cheese.
- Green onion: This helps balance the other flavors while adding a little extra boost.
- Garlic: I like to use freshly minced garlic, but you can use garlic powder in a pinch.
- Seasoning: You only need onion powder, Kosher salt, and black pepper to help round out the flavor of these chicken meatballs.
- Franks RedHot sauce: I love this sauce and how it instantly adds a nice bit of heat to the meatballs.
How to Make Buffalo Chicken Meatballs
It takes a little time to shape the meatballs, but that is really all the effort that is needed to make a well-loved appetizer (or main dish) any day of the week.
- Mix. Combine ground chicken, egg, breadcrumbs, cheese, garlic, onion powder, salt and pepper in a bowl just until combined. Make sure not to over mix, or the meatballs won’t be as juicy and tender.
- Scoop. Scoop the meat mixture with a spoon (or medium cookie scoop) and shape into balls. Then place on a silicone mat or foil-lined baking sheet.
- Bake. Bake in oven at 400°F for about 16 to 20 minutes, or until the meat has cooked all the way through. I like to flip them over at the halfway mark so that the bottoms don’t get too brown.
- Coat. Once cooked, place the meatballs in a bowl. Pour the sauce on top and gently stir until they are well coated. Alternatively you can place them in a slow cooker to keep warm until serving.
Tips + Substitutes
- Stir the meat mixture just until combined. Over mixing can cause the meatballs to dry out.
- Flip halfway through baking so that all sides cook evenly and the bottoms don’t brown too much.
- You can fry the meatballs. Add 2 Tablespoons oil to a pan and cook over medium-high heat for about 7 to 10 minutes.
- This recipe is easy to double for a crowd. Place in the slow cooker on warm to keep them hot until ready to serve.
- Try these with ground turkey, if you’d prefer.
I love dipping them in blue cheese dressing or ranch dressing. I also love serving them with sliced celery and carrots like I would with chicken wings. You can even make them a meal by serving over rice or along a wedge salad.
It’s all about the egg, which acts as a binder and holds the meatball together.
I make my buffalo sauce with Frank’s RedHot Sauce and butter, but traditional buffalo sauce is typically made with cayenne-pepper hot sauce, vinegar, and butter.
Storage + Freezing
I rarely have leftovers with these addictive buffalo chicken meatballs, but this is what to do just in case.
Store: Keep leftover buffalo meatballs in an airtight container in the refrigerator up to 5 days. Reheat in the oven or a crockpot set to “warm”
Freeze. To keep the meatballs from sticking together, first place them in a single layer on a baking sheet 4 hours in the freezer and then transfer to a freezer-safe bag. Freeze up to 4 months.
Love the taste of buffalo sauce with chicken? Try this baked buffalo chicken dip, it’s party perfect!
More Easy Appetizer Ideas
Buffalo Chicken Meatballs
- 1 pound 80% lean ground chicken
- 1 large egg (beaten)
- ¼ cup panko crumbs
- ¼ cup grated parmesan cheese
- 2 teaspoons minced garlic
- 2 Tablespoons finely chopped green onion
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup Frank's RedHot sauce , plus more to taste
For serving: Blue cheese dressing or Ranch dressing
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
- In a large bowl, mix the chicken, egg, panko, cheese, garlic, green onion, onion powder, salt, and black pepper using a wooden spoon or with your hands until combined, being careful not to overmix.
- Using a medium cookie scoop or spoon, scoop the meat onto the baking sheet. Using your hands, roll each portion into 1 1/2-inch balls and return to the baking sheet.
- Bake uncovered 16 to 20 minutes, or until no longer pink in the center. Turn halfway through, if desired, to avoid the bottoms browning.
- Transfer meatballs to a bowl or slow cooker. Pour hot sauce over top and toss until meatballs are coated. Serve immediately or keep on "warm" in the slow cooker until ready to serve.
- Serve with blue cheese or ranch for dipping.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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