Buffalo Chicken Meatballs

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.

Recipe Ingredients

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.

1. 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.
2. 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.
3. 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.
4. 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.

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.