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.