Buffalo Chicken Meatballs are the ultimate bite-sized snack, bursting with spicy, tangy, and savory goodness! Made with ground chicken, celery, carrots, and a kick of Frank’s Hot Sauce, they pack all the classic buffalo wing taste in a mess-free form. Enjoy them as an appetizer with bleu cheese yogurt dip, or pair them with your favorite sides for a comforting meal!
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Why This Recipe Works
What is game day without a heaping platter of wings? But between the saucy fingers and inevitable napkin pile, sometimes they feel like more trouble than they’re worth. Enter Buffalo chicken meatballs! They give you all that classic wing flavor without the hassle.
Ground chicken keeps them on the lighter side, and with instructions for both the air fryer and the oven, you can pick your preferred method! Either way, they come out extra crispy on the outside and ultra-juicy on the inside.
Serve these meatballs as a quick and easy appetizer or main course with sides like buttermilk mashed potatoes or steamed rice. Just don’t forget to pair them with some homemade bleu cheese yogurt dip for the perfect creamy, cooling contrast!
Ingredients
- Ground Chicken: The base for the meatballs, providing a lean and tender texture.
- Panko Breadcrumbs: Add structure and keep the meatballs moist with a lighter texture compared to regular breadcrumbs.
- Egg: Binds the meatballs together, helping them hold their shape during cooking.
- Celery & Carrot: Celery and carrot add a bit of crunch and freshness while emulating traditional buffalo wing pairings.
- Garlic & Onion: Both garlic and onion powder infuse the meatballs with savory depth. You’ll also need fresh garlic for the bleu cheese dip.
- Frank’s Hot Sauce: Delivers that classic spicy, tangy Buffalo flavor that makes these meatballs irresistible. Choose your favorite Frank’s variety, but I just stick to original.
- Greek Yogurt: Plain Greek yogurt provides a creamy, tangy base for the dip while keeping it lighter and healthier.
- Blue Cheese: Opt for Roquefort for a bold, punchy dip, Gorgonzola for a smoother, milder flavor, or Maytag Blue for a rich, well-rounded dip.
- Lemon Juice brightens the dip and balances the cheese’s richness. Use freshly squeezed lemon juice, not lemon juice from a bottle.
- Chives: Add a fresh, mild onion flavor and a pop of color.
Instructions
- Mix the Ingredients: In a large bowl, mix the panko, celery, carrot, garlic and onion powder, salt, and egg until evenly distributed. Gently fold in the ground chicken, being careful not to overwork the meat to maintain a tender texture.
- Form the Meatballs: Use a cookie scoop to portion out the mixture onto a baking sheet. Shape them into 30 small meatballs with wet hands.
- Cook in the Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit and spray the basket with non-stick spray. Cook the meatballs in batches for 5-7 minutes until they reach an internal temperature of 165 degrees Fahrenheit.
- Bake in the Oven: If you prefer baking, preheat the oven to 400 degrees Fahrenheit. Place the meatballs on a greased baking sheet and bake for 8-10 minutes until they reach 165 degrees Fahrenheit.
- Prepare the Dip: Combine all the bleu cheese yogurt dip ingredients in a medium bowl and stir until smooth. Taste and adjust any seasonings if needed.
- Serve: Serve your Buffalo chicken meatballs hot with the bleu cheese dip on the side, or enjoy them as a main course with mashed potatoes or rice.
Substitutions & Variations
- Ground Chicken: Turkey is another lean option that works just as well as chicken.
- Panko: For a gluten-free version, swap out the panko for almond flour or crushed pork rinds (like I do in my keto Buffalo chicken tenders).
- Hot Sauce: If you prefer a different heat profile, you can try using another type of hot sauce, like Sriracha (for garlicky heat) or Cholula (for a smoky flavor).
- Bleu Cheese Dip: If blue cheese isn’t your thing, make some homemade ranch dressing!
- Spicy: Add more hot sauce or a pinch of cayenne to the mixture for a fiery kick.
- More Veggies: Bulk up the meatballs with finely chopped bell peppers or zucchini for more texture and flavor.
Storing & Reheating
If you end up with leftover Buffalo chicken meatballs, let them cool to room temperature before storing them.
- Fridge: You can keep the cooked meatballs in an airtight container for up to 3-4 days.
- Freezer: Freeze cooked or uncooked meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.
- Reheating: Warm the meatballs in the oven at 350 degrees Fahrenheit for about 10 minutes. You can also reheat them in an air fryer for a crispier texture!
Expert Tips
- Don’t Overmix: Overworking ground chicken can result in tough meatballs. Gently mix it until just combined for tender, juicy results.
- Use a Cookie Scoop: This keeps all the meatballs the same size, helping them cook more evenly.
- Wet Your Hands: A little water goes a long way here! It prevents the mixture from sticking to your hands, making the shaping process smoother and quicker.
- Don’t Overcrowd the Meatballs: Leave space between the meatballs in the air fryer basket or on the baking tray to promote even airflow and proper cooking.
FAQs
Use the amount of breadcrumbs and eggs called for in the recipe card, only adding more panko if the meatball mixture seems very wet. Also, avoid overmixing the meat, as this can weaken the structure of the meatballs.
Yes! You can shape the meatballs ahead and refrigerate them in an airtight container for up to 24 hours before cooking.
The best way to ensure they’re cooked through is to use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit. Just make sure to insert the thermometer directly into the center of the meatball.
Related Recipes
If you loved these Buffalo chicken meatballs, be sure to check out some more chicken favorites like these:
- Keto Baked Asian Meatballs
- Mediterranean Meatballs
- Creamy Tuscan Chicken Meatballs
- French Onion Chicken Meatballs
If you try these Buffalo Chicken Meatballs, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Buffalo Chicken Meatballs
Equipment
Ingredients
Buffalo Chicken Meatballs
- 1 pound ground chicken, or ground turkey
- 1 teaspoon kosher salt
- ⅓ cup panko bread crumbs
- 1 large egg
- ¼ cup celery, minced
- ¼ cup carrot, shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup Frank’s Hot Sauce, or more to taste
Bleu Cheese Yogurt Dip
- 1 cup plain Greek yogurt
- 2 ounces blue cheese, crumbled
- 2 tablespoons lemon juice, or more to taste
- 1 tablespoon chives, finely chopped
- 1 clove garlic, grated
- ½ teaspoon kosher salt, or more to taste
Instructions
- Combine all ingredients except the chicken, in a bowl and mix until combined. Add in the ground chicken and gently mix until combined, being careful not to overwork the meat.
- Using a cookie scoop, rough scoop out meatballs to a cookie sheet. Then using wet hands, form into about 24 small meatballs.
- Air Fryer instructions: Preheat air fryer to 375 degrees F. Spray air fryer basket with non-stick cooking spray and cook meatballs (in batches depending on the size of your air fryer basket) for 5-7 minutes, until cooked through (make sure it reads 165 degrees F internal temperature).
- Baking instructions: Preheat the oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through on a greased cookie sheet (make sure it reads 165 degrees F internal temperature).
- Make bleu cheese yogurt dip by mixing all the ingredients together in a bowl, mix well together.
- Serve the meatballs as an appetizer or with mashed potatoes or rice. Enjoy!
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