Spicy, Saucy, and Seriously Satisfying: Your New Favorite Bite is Here!
Hey friends, Beau here from Feastical! Tell me if this sounds familiar: you’re craving that iconic, tangy, spicy kick of classic Buffalo wings, but you’re not in the mood for the mess (or the deep-fryer guilt). Maybe you’re looking for a killer game-day snack that won’t disappear in two seconds, or perhaps you need a simple, protein-packed dinner that actually excites your taste buds. I hear you. That exact craving is what had me rummaging through my fridge one Tuesday night, determined to create something that delivered all the flavor but felt a little brighter, a little easier, and a whole lot more versatile.
And let me tell you, these Buffalo Chicken Meatballs were a *victory*. They’re the beautiful love child of your sports bar favorite and your smart weekly meal prep. We’re taking lean ground chicken, loading it up with crunchy bits of green onion and celery (the secret flavor heroes!), and baking them to juicy perfection. Then, the grand finale: a glossy, fiery toss in that iconic Buffalo sauce. The result? A perfectly poppable, protein-packed bite that’s bold, zesty, and utterly irresistible. Whether you’re feeding a hungry crowd, prepping lunches, or just treating yourself to a fun dinner, these meatballs are about to become your go-to. So, grab your favorite bowl, and let’s make your kitchen smell absolutely incredible.
More Than Just Game Day: A Flavor That Feels Like Home
This recipe takes me right back to my college apartment—the kind with the questionable linoleum and the oven that only had two working temperatures: “Off” and “Inferno.” My roommates and I lived for Buffalo chicken dip. It was our culinary anchor for every major event, from finals week to the big game. But one Sunday, mid-sauce stir, I had a revelation. We loved the flavor, but we needed something… more substantial. Something we could actually put on a plate next to a salad and call it a real meal.
I spotted a pack of ground chicken, and the wheels started turning. What if we could get that same punchy, vinegar-spiked heat in a form we could fork? The first batch was… educational. Let’s just say without the proper binder, you get more of a “Buffalo chicken crumble.” But batch two? Magic. The moment we pulled those golden-brown beauties out of the oven, gave them a saucy bath, and took that first bite, we knew we’d leveled up. It wasn’t just snack food anymore; it was a *meal*. That’s the spirit I want to bring to you: taking the comforting flavors we adore and remixing them into something that fits real, delicious, everyday life.
Gathering Your Flavor All-Stars
Here’s everything you’ll need to create these spicy little wonders. The beauty is in its simplicity—most of this is probably already in your pantry!
- 1 lb ground chicken: I prefer a mix of dark and light meat for the best flavor and juiciness, but lean ground chicken breast works great too! Chef’s Tip: If you only have ground turkey, go for it! It’s a fantastic, flavorful swap.
- 1/3 cup breadcrumbs: These are our binder, keeping the meatballs tender and together. Easy Swap: For a low-carb or gluten-free version, almond flour or crushed pork rinds work like a dream.
- 1 large egg: Our other binding superstar, adding moisture and helping everything stick together beautifully.
- 1/4 cup finely chopped green onions: Don’t skip these! They add a fresh, mild onion flavor and little pops of color. The white and green parts both bring their A-game.
- 1/4 cup finely chopped celery (optional but recommended): This is the secret! It gives that authentic Buffalo-wing-platter crunch and a hint of earthy freshness right inside the meatball.
- 1/2 tsp garlic powder & 1/2 tsp onion powder: The dynamic duo of easy, all-encompassing savory flavor. They distribute way more evenly than fresh in this mix.
- Salt and black pepper to taste: I start with 3/4 tsp kosher salt and 1/4 tsp pepper. Season with love—it makes all the difference!
- 1/2 cup buffalo sauce (like Frank’s RedHot): The star of the show! Frank’s is the classic for a reason—that perfect balance of heat and tang. Use your favorite brand, but for true “Buffalo” flavor, you want a cayenne pepper-based hot sauce.
- 1 tbsp melted butter (optional): This is my pro-move for a richer, glossier, more restaurant-style sauce. It tames the sharpness of the hot sauce just slightly and helps it cling to every nook and cranny.
Let’s Get Rolling: Your Foolproof Guide to Perfect Meatballs
Ready to see how easy this is? Follow these steps, and you’ll be a Buffalo meatball master in no time.
Step 1: Preheat & Prep. Fire up that oven to a hot 400°F (200°C). This high heat gives us a nice golden exterior while keeping the inside juicy. Line a baking sheet with parchment paper or foil (and give it a quick spray!) for the world’s easiest cleanup. Trust me, you’ll thank yourself later.
Step 2: The Mix. In a large bowl, we’re going to gently combine our ground chicken, breadcrumbs, egg, green onions, celery, garlic powder, onion powder, salt, and pepper. Here’s my biggest hack: use your hands! But be gentle—overmixing is the fast track to tough, dense meatballs. Just mix until everything is evenly combined, no more. It’s okay if it’s a bit sticky.
Step 3: The Roll. Now for the fun part! Lightly wet your hands with cold water—this prevents the mixture from sticking to you like glue. Scoop out about a tablespoon and a half of the mixture and roll it into a 1.5-inch ball. You’re aiming for roughly the size of a walnut. Place each one on your prepared baking sheet, leaving a little space between them for hot air to circulate.
Step 4: The Bake. Slide that sheet into your preheated oven and let the magic happen for 15-18 minutes. You’re looking for them to be cooked through (an internal temperature of 165°F is perfect) and lightly golden on the outside. The smell at this point is absolutely tantalizing!
Step 5: The Saucy Toss. While the meatballs are baking, whisk together your buffalo sauce and that optional melted butter in a large bowl. As soon as the meatballs come out of the oven, carefully add them to the sauce bowl. Use a big spoon or toss the bowl gently to coat every single meatball in that glorious, spicy glaze. They’re ready to rock and roll!
Dishing Up the Deliciousness
How you serve these is half the fun! For the ultimate game-day spread, pile them high on a platter with a big bowl of cool, creamy ranch or blue cheese dressing for dipping. Scatter some extra chopped green onions and celery sticks around for that classic crunch. Want to make it a meal? You’ve got options! Serve them over a bed of crisp romaine lettuce as a protein-packed salad, or tuck them into warm, soft sub rolls with a drizzle of extra sauce and a handful of shredded lettuce for the most epic sandwich of your life. They’re also fantastic next to some simple roasted veggies or on top of a bowl of steamed rice to soak up all that extra sauce.
Make It Your Own: 5 Flavorful Twists
Love the base recipe? Here’s how to play with it!
- Sweet Heat BBQ: Swap the buffalo sauce for an equal amount of your favorite BBQ sauce mixed with a tablespoon of hot sauce. Glaze and bake for the last 5 minutes for a sticky-sweet finish.
- Blue Cheese Stuffed: Take a small cube of cold blue cheese, tuck it into the center of each meatball as you roll, and seal it in. When you bite in, you get a melty, tangy surprise!
- Asian Zing: Replace the buffalo sauce with a mix of 1/3 cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, and 1 tsp grated ginger. Garnish with sesame seeds and sliced scallions.
- Italian Herb: Omit the buffalo sauce step. Add 1/2 cup grated parmesan, 1 tsp dried Italian herbs, and 1/4 cup chopped parsley to the meatball mix. Bake and serve with marinara for “meatball sub” vibes.
- Buffalo Cauliflower Power Bowl: For a vegetarian take, skip the meatballs! Toss roasted cauliflower florets in the buffalo sauce and serve over quinoa with avocado, chickpeas, and that essential ranch drizzle.
Beau’s Kitchen Chronicles: A Recipe That Grows With You
This recipe has been a living, evolving thing in my kitchen. That first “crumble” batch taught me the sacred importance of the egg-and-breadcrumb binder. The celery addition came from a desperate “what’s in the fridge?” moment that turned out to be genius. And the butter in the sauce? That was a tip from a fellow chef friend who said, “You want that wingshop gloss? That’s their secret.” She was right. The best home cooking isn’t about rigid perfection; it’s about tasting, tweaking, and making a dish sing for *your* table. Don’t be afraid to adjust the heat level, throw in some extra herbs, or double the batch for the freezer. These meatballs are your canvas now.
Your Questions, Answered!
Q: Can I make these ahead of time?
A: Absolutely! You can assemble the raw meatballs, place them on the baking sheet, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked meatballs on the sheet, then transfer to a bag for up to 3 months. Bake from frozen, adding 5-10 extra minutes.
Q: My meatballs turned out dry. What happened?
A: The most common culprit is overmixing the meat or using ground chicken that’s *too* lean (like 99% fat-free breast). A bit of fat keeps them juicy. Also, a reliable oven thermometer is a chef’s best friend—an oven running too hot will dry them out fast.
Q: Can I cook these in an air fryer?
A: You bet! Air fry at 375°F for 10-12 minutes, shaking the basket halfway through. They get beautifully crisp all over!
Q: How do I store and reheat leftovers?
A: Store sauced or unsauced meatballs in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave, in a skillet with a splash of water, or back in the oven at 350°F until warmed through.
Buffalo Chicken Meatballs : Spicy, High-Protein Bites for Dinner or Game Day
Description
If you love the bold, tangy heat of Buffalo wings but don’t love the fryer mess (or the regret), these Buffalo Chicken Meatballs are your new go-to. They’re baked, juicy, packed with protein, and tossed in that iconic fiery sauce we all crave. Perfect for game day, meal prep, or a fun weeknight dinner that actually feels exciting.
Ingredients
Meatballs
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1 lb ground chicken (light + dark meat preferred)
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⅓ cup breadcrumbs
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1 large egg
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¼ cup finely chopped green onions
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¼ cup finely chopped celery (optional but highly recommended)
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½ tsp garlic powder
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½ tsp onion powder
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¾ tsp kosher salt
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¼ tsp black pepper
Buffalo Sauce
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½ cup Buffalo sauce (Frank’s RedHot recommended)
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1 tbsp melted butter (optional, for a richer finish)
Instructions
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Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly spray. -
Mix Gently
In a large bowl, combine all meatball ingredients. Use your hands and mix just until combined—don’t overwork the mixture. -
Roll
With lightly damp hands, roll mixture into 1½-inch meatballs (about walnut-sized). Place evenly spaced on the baking sheet. -
Bake
Bake for 15–18 minutes, until lightly golden and cooked through (internal temp 165°F / 74°C). -
Sauce & Toss
While meatballs bake, whisk Buffalo sauce with melted butter (if using).
Transfer hot meatballs to a bowl and toss until fully coated.
Notes
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Dark meat = juicier meatballs, but lean chicken works too.
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Celery adds classic Buffalo flavor inside the meatball — don’t skip it if you can help it.
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Wet hands make rolling easy and mess-free.
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Save extra sauce for drizzling or dipping.
Fueling Your Fun (Approximate Nutritional Info)
Let’s talk about what’s fueling all that flavor! Per serving of 5 meatballs (sauce included, without optional butter/dip), you’re looking at:
Calories: ~250 | Protein: ~22g | Fat: ~14g | Carbohydrates: ~7g | Fiber: ~1g | Net Carbs: ~6g
Remember, these are estimates and can vary based on your specific ingredients. The star of the show here is that high-quality protein from the chicken, keeping you full and satisfied. By baking instead of frying and using lean meat, we’re keeping things on the lighter side so you can enjoy that bold Buffalo flavor any day of the week.
The Final Bite
And there you have it, friends—my not-so-secret, always-requested recipe for Buffalo Chicken Meatballs. They’re proof that you don’t have to choose between flavor that knocks your socks off and food that makes you feel good. They’re messy in the best way, deeply satisfying, and endlessly adaptable. Whether they’re the star of your party platter, your meal prep hero, or your Tuesday night dinner win, I hope they bring as much joy to your kitchen as they have to mine.
I’d love to hear how yours turn out! Tag me on social @Feastical or drop a comment on the blog. Now, go forth and sauce responsibly!
With a full heart and a messy apron,
Beau