Table of Contents
Table of Contents
Craving that irresistible, tangy, spicy kick of Buffalo wings but dreading the mess and the deep-frying? Get ready for your new favorite appetizer or easy weeknight meal: Baked Buffalo Chicken Meatballs! These delicious morsels pack all the bold flavor you love into a convenient, protein-packed, and significantly less messy format. Baked to perfection, they are tender, juicy, and coated in that signature fiery sauce – guaranteed to be a crowd-pleaser!
Forget sticky fingers and piles of napkins. This recipe delivers that classic Buffalo experience in a simple, one-bowl preparation that comes together in under 30 minutes. Perfect for game days, parties, or even a quick, satisfying dinner, these meatballs are incredibly versatile and effortlessly impressive.
Why You Need These Baked Buffalo Meatballs in Your Life
- Flavor Explosion: Captures the authentic, tangy, and spicy taste of Buffalo wings.
- Baked, Not Fried: A healthier twist that doesn’t sacrifice flavor or texture.
- Quick & Easy: Minimal prep time and simple steps make this recipe perfect for busy schedules.
- Less Mess: Enjoy the Buffalo flavor without the usual cleanup hassle.
- Versatile Serving: Great as an appetizer, slider filling, salad topper, or main course.
- Meal Prep Friendly: Make a batch ahead for quick lunches or dinners throughout the week.
Ingredients for Bold Buffalo Bites
Gather these simple ingredients for maximum flavor:
For the Meatballs:
- 1 lb Ground Chicken (Lean ground chicken works best for tender meatballs)
- 1/2 cup Panko Breadcrumbs (Or gluten-free breadcrumbs/almond flour for GF option)
- 1/4 cup Finely Chopped Yellow Onion (Adds moisture and flavor)
- 1 Large Egg (Acts as a binder)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Optional: 1-2 tbsp finely chopped celery or shredded carrot for hidden veggies
For the Buffalo Sauce:
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (Or your favorite Buffalo-style hot sauce)
- 2-3 tbsp Unsalted Butter, melted (Adjust amount to your preference)
- Optional: 1/2 tsp Worcestershire sauce or a pinch of garlic powder for extra depth
For Serving (Optional):
- Ranch or Blue Cheese Dressing
- Celery Sticks
- Carrot Sticks
- Fresh Parsley or Chives, chopped
| Ingredient | Purpose |
|---|---|
| Ground Chicken | Protein base, tender texture |
| Panko Breadcrumbs | Binder, helps keep meatballs moist |
| Onion | Flavor, moisture |
| Egg | Binding agent |
| Seasonings | Improve overall flavor profile |
| Buffalo Sauce | Signature tangy, spicy coating |
| Butter | Adds richness and smoothness to sauce |
Making Your Baked Buffalo Chicken Meatballs: Step-by-Step
Follow these easy steps for perfect meatballs every time:
Prep time: 10 minutes
Cook time: 15-18 minutes
Yields: Approx. 20-24 meatballs
Equipment:
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Small Saucepan
- Cookie Scoop (optional, for uniform size)
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Mix Meatball Ingredients: In the large mixing bowl, combine the ground chicken, Panko breadcrumbs, finely chopped onion, egg, garlic powder, onion powder, salt, and black pepper. If adding chopped celery or carrot, mix them in now. Gently mix with your hands until just combined – avoid overmixing, which can make the meatballs tough.
- Shape Meatballs: Using slightly damp hands or a medium cookie scoop (about 1.5 tablespoons), roll the mixture into uniform-sized meatballs (around 1-inch diameter). Place the meatballs in a single layer on the prepared baking sheet, ensuring they aren’t touching.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F or 74°C) and lightly golden.
- Make Buffalo Sauce: While the meatballs are baking, prepare the sauce. In a small saucepan over low heat, combine the hot sauce and melted butter (and optional Worcestershire/garlic powder). Whisk gently until smooth and warmed through. Do not boil.
- Toss & Serve: Once the meatballs are cooked, carefully remove them from the oven. Transfer the hot meatballs to a clean bowl. Pour the warm Buffalo sauce over the meatballs and gently toss until they are evenly coated.
- Garnish & Enjoy: Serve the Baked Buffalo Chicken Meatballs immediately. Garnish with chopped fresh parsley or chives, if desired. Offer ranch or blue cheese dressing alongside celery and carrot sticks for the classic dipping experience.
Serving Suggestions & Storage
- Appetizer Platter: Serve warm with dipping sauces and veggie sticks.
- Sliders: Tuck a few meatballs into slider buns with a drizzle of ranch.
- Salad Topper: Add protein and bold flavor to your favorite green salad.
- Main Course: Serve over rice, quinoa, or alongside roasted potatoes.
- Storage: Store leftover meatballs (sauced or unsauced) in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Enjoy this simple, flavorful, and utterly irresistible take on a classic flavor!
Share this easy & delicious Baked Buffalo Chicken Meatballs recipe with your friends on Facebook or save it to your Pinterest boards for a sunny day treat!
Q: Can I make Buffalo Chicken Meatballs in advance?
Yes, you can definitely make Buffalo Chicken Meatballs in advance. You have a couple of options:
Make and cook them: Cook the meatballs completely, let them cool, and then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or in a skillet before tossing with the buffalo sauce.
Make the meatball mixture: Prepare the meatball mixture, form the balls, and then store them (covered) in the refrigerator for up to 24 hours before cooking.
Q: Are Buffalo Chicken Meatballs keto or low-carb?
Generally, Buffalo Chicken Meatballs can be keto or low-carb, depending on the ingredients used as binders. If you use almond flour or a minimal amount of low-carb breadcrumbs (or omit them entirely), they can fit a keto or low-carb lifestyle. Be sure to check the ingredients of your buffalo sauce as well, as some can contain added sugars.
Q: How do I keep chicken meatballs from falling apart?
To help your chicken meatballs stay intact:
Use a binder: Ingredients like an egg and a small amount of breadcrumbs (or almond flour for low-carb) help bind the mixture.
Don’t overmix: Overmixing can make the meatballs tough. Mix just until everything is combined.
Handle gently: When forming the meatballs, don’t press too firmly.
Searing (optional): If you’re baking or simmering them, you can lightly sear the meatballs in a skillet first to help them hold their shape.
Q: Can I use store-bought buffalo sauce?
Yes, absolutely! Using store-bought buffalo sauce is a convenient option. Just make sure to choose one you enjoy.
Q: What can I serve with Buffalo Chicken Meatballs for dinner?
Buffalo Chicken Meatballs are versatile. Here are some dinner ideas:
Salad: Serve them over a crisp salad with blue cheese or ranch dressing.
With veggies: Pair them with roasted vegetables like broccoli, cauliflower, or carrots.
“Bowls”: Create bowls with a base of cauliflower rice or a light grain, the meatballs, and some veggies.
Sliders: Serve them in small buns as sliders with a creamy sauce.
Q: Can I make this recipe dairy-free?
Yes, you can often make Buffalo Chicken Meatballs dairy-free with a few substitutions:
Binder: Use almond flour or a dairy-free breadcrumb alternative.
Buffalo sauce: Many buffalo sauces are naturally dairy-free, but always check the label for butter or other dairy ingredients. You can also make your own using hot sauce, a dairy-free butter substitute (like a plant-based oil), and vinegar.
Dipping sauce: Serve with a dairy-free ranch or a simple avocado crema instead of blue cheese or traditional ranch.