Buffalo Chicken Meatballs Recipe

These meatballs pack that iconic, spicy buffalo flavor into one incredibly easy-to-eat package. They are a total crowd-pleaser, whether you're watching the big game or just having friends over for dinner. Honestly, they might just disappear before you can even get a plate for yourself.

Why You'll Be Making These On Repeat

First of all, they come together in about 30 minutes with just one mixing bowl to clean. That’s my kind of recipe. The texture is spot-on, juicy and tender inside with just the right amount of kick from the buffalo sauce. And they’re incredibly versatile, transitioning effortlessly from a party appetizer to a simple weeknight dinner.

Ingredients Needed for the Recipe

Here's everything you'll need to gather up. Each ingredient plays a specific role, from adding moisture to holding everything together beautifully.

• Ground Chicken: The main star, it provides a lean and mild base that soaks up all the wonderful flavors.
• Buffalo Sauce (divided): Half goes inside the meatballs for flavor, half gets drizzled on at the end for that classic, fiery coating.
• Large Egg: This is your binder, acting like the glue that holds the meatball mixture together.
• Green Onions: They bring a fresh, mild bite and a pop of color, both inside and as a garnish.
• Grated Carrots: A sneaky, delicious way to add moisture and a subtle sweetness that balances the heat.
• Almond Flour or Breadcrumbs: Another crucial binder that absorbs moisture and gives the meatballs structure.
• Garlic Powder & Onion Powder: These dried seasonings build a deep, savory flavor foundation without any chopping.
• Sea Salt & Black Pepper: Essential for making all the other flavors sing and pop in your mouth.
• For Serving (Optional): Blue cheese or ranch dressing for cooling, extra green onions, and celery or carrot sticks on the side.

How to Make Buffalo Chicken Meatballs?

Step 1 - Prep & Mix

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Grab a large bowl and add your ground chicken, ¼ cup of the buffalo sauce, the egg, green onions, grated carrots, your chosen binder (almond flour or breadcrumbs), garlic powder, onion powder, salt, and pepper.

Now, you can use a spoon here. But honestly, I find it much easier to just roll up my sleeves and use clean hands to mix it all until it's just combined.

Step 2 - Form the Meatballs

This is where a cookie scoop or a small spoon becomes your best friend for even portions. Scoop up the mixture and gently roll it between your palms to form a ball. Try not to overwork or pack the meat too tightly. Place each formed meatball on your prepared baking sheet, leaving a little space between each one.

Step 3 - Bake to Perfection

Slide that sheet pan into your hot oven and let the magic happen for 18 to 20 minutes. You're looking for them to be cooked all the way through and lightly golden on the outside. Your kitchen will smell absolutely incredible by now.

Step 4 - The Final Sauce Toss

Carefully pull the baking sheet from the oven. Immediately drizzle the remaining ¼ cup of buffalo sauce right over the hot meatballs. Use a spoon or spatula to gently toss and roll them around, ensuring each one gets gloriously coated in that shiny, spicy sauce.

Step 5 - Serve & Enjoy

That’s it, you’re done. Serve them right away while they’re warm. I love a big platter with a generous drizzle of cool, creamy dressing and another sprinkle of fresh green onions. Then, just watch them vanish.

Tips

• If you're using almond flour, pack it firmly into your measuring cup. This ensures you get the right amount for perfect texture, about 52 grams.
• Want bite-sized appetizers? Use a tablespoon to scoop the mixture instead, which will give you about 25 delightful mini meatballs.
• For pre-shredded carrots, give them a quick chop. You want little pieces, not long strands, throughout your meatballs.

Making Them Your Own

This recipe is wonderfully adaptable to what you have on hand. Don't have green onions? A small, finely minced yellow onion works in a pinch. If you're out of breadcrumbs, rolled oats pulsed in a blender are a fantastic substitute. For a dairy-free version, simply choose a vegan ranch or blue cheese dressing for serving. The goal is to make it work for you.

How to Store & Reheat for Later

These meatballs are a meal-prep superstar. Let them cool completely, then store them in an airtight container in the fridge for 4 to 5 days. To reheat, I prefer the oven or toaster oven at 350°F on a parchment-lined sheet until warm.

It keeps their texture just right. The microwave works in a pinch, though, for a quick lunch. They also freeze beautifully for up to 3 months.

Serving Ideas Beyond the Platter

While they're perfect as a standalone snack, these meatballs love to mingle. Toss a few into a leafy green salad for a protein-packed lunch. Pile them into a soft sub roll with extra sauce and dressing for an epic sandwich.

They’re also amazing served over a bed of fluffy rice or cauliflower rice for a simple, satisfying dinner that feels anything but ordinary.