Buffalo Chicken Meatballs Recipe

Buffalo Chicken Meatballs are everything I crave in a recipe—bold in flavor, simple to make, and filled with heart. These little bites are juicy, spicy, and comforting, like your favorite game-day wings, minus the mess and the pile of napkins. They’re baked instead of fried, come together in under 30 minutes, and have quickly become a favorite in my kitchen.

Hi, I’m Sofie, and I’m so happy you’re here in my cozy corner of the internet. I created Sofie Recipes to share the kind of food that makes a house feel like home—easy, from-scratch dishes that bring warmth to every table. And this one? It might just surprise you.

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I didn’t grow up eating buffalo anything—my grandma was more of a strawberry pie and rosemary chicken kind of cook. But what she passed down to me was something even better: the ability to turn simple, everyday ingredients into something magical. That magic is exactly what inspired me to develop these Buffalo Chicken Meatballs, which combine everything I’ve learned about flavor, ease, and comfort.

They’re a little spicy, a little tangy, and totally crowd-pleasing. Whether you’re prepping these Buffalo Chicken Meatballs for a party appetizer or tossing them over creamy mashed potatoes for dinner, they bring the comfort of a home-cooked meal with the fun, fiery flavor of buffalo wings.

If you’ve been looking for a quick, protein-packed dish that feels just as joyful to make as it does to eat, then trust me—Buffalo Chicken Meatballs are about to become your new go-to.

Table of Contents

Why You’ll Love These Buffalo Chicken Meatballs

Less Mess, More Flavor – A Crowd Favorite in Every Bite

These Buffalo Chicken Meatballs pack the same addictive heat and tang as traditional buffalo wings—but skip the sticky fingers and bones. That means you can enjoy all the flavor without the fuss. I love to serve them with a side of ranch or blue cheese dressing and crunchy celery sticks, just like wings, but better.

Plus, they’re baked, not fried—making cleanup a breeze and your kitchen smell incredible. They’re perfect for when you want something homemade, bold, and just a little bit different.

Fast, Fuss-Free Prep – From Bowl to Table in 30 Minutes

This recipe is a one-bowl wonder. You’ll mix, roll, and bake—all in less time than it takes to order takeout. When life feels hectic, meals like this help me slow down without losing momentum.

And here’s the thing: these meatballs aren’t just for parties. I often double the batch and tuck them into meal prep containers with rice or roasted veggies. They reheat like a dream, and every bite still tastes like it was just made.

Whenever I serve these, they spark conversation, laughter, and the kind of cozy moments I used to share with my grandma in her garden-scented kitchen. And really, that’s what food is about—connection, joy, and a little spice to keep things interesting.

Buffalo Chicken Meatballs Ingredients

When it comes to creating bold flavor with just a few ingredients, these Buffalo Chicken Meatballs are a dream. Every element works together to build a tender texture and that signature spicy zing you expect from your favorite wing-inspired dish. And just like Grandma always told me, “Simple ingredients, prepared with care, can do something special.”

Key Ingredients to Maximize Flavor

Here’s everything you’ll need to make the perfect batch of Buffalo Chicken Meatballs:

Ground Chicken
Fresh, high-quality ground chicken is the heart of this recipe. I love using Smart Chicken when I can find it—it gives the meatballs a clean, rich flavor and holds seasoning beautifully. You can substitute ground turkey, but for that true buffalo experience, chicken is best.

Panko Breadcrumbs
Panko gives the meatballs that light, airy texture we all love. It absorbs just the right amount of moisture, so the meatballs stay juicy but never mushy. Regular or Italian-style breadcrumbs work in a pinch, but panko is my go-to for these spicy bites.

Diced Onion
Finely chopped onion adds flavor and moisture. If you’ve got picky eaters in the house, grating the onion will help it melt into the mixture unnoticed—but still do its job.

Egg
This humble binder keeps the Buffalo Chicken Meatballs from falling apart. One egg is all you need for a well-formed, satisfying bite.

Seasonings
Garlic powder, onion powder, paprika, salt, and pepper create a flavorful base that pairs perfectly with buffalo sauce. It’s a combination I use in several of my savory favorites.

Smart Substitutions and Optional Add-Ins

Your kitchen, your rules. These swaps and additions can personalize your Buffalo Chicken Meatballs and make them just right for your family:

Blue Cheese Crumbles
I love adding blue cheese directly into the meatball mix. It creates creamy, tangy bursts of flavor in every bite. It’s optional, but highly recommended if you’re a blue cheese fan.

Chopped Celery or Carrots
Finely diced, these classic buffalo pairings add a bit of crunch and freshness inside the meatball itself. It’s a fun twist and a great way to sneak in some veggies.

Almond Flour for Gluten-Free
Need to go gluten-free? Substitute the breadcrumbs with almond flour. It slightly changes the texture, but still makes deliciously tender meatballs.

Hot Sauce Boost
Want even more heat? Add a splash of your favorite hot sauce right into the meatball mix for an extra fiery kick.

No Dairy? No Problem.
Skip the cheese and use plant-based butter in the sauce. These Buffalo Chicken Meatballs can still be totally satisfying without any dairy.

In my kitchen, it’s all about flexibility. Whether you follow the recipe as-is or mix it up, I hope these Buffalo Chicken Meatballs become a regular at your table—just like they are at mine.

How to Make Buffalo Chicken Meatballs Step-by-Step

Every time I make these Buffalo Chicken Meatballs, I’m reminded of the joy that comes from creating something homemade, bold, and shareable. From mixing the ingredients to that first saucy bite, this recipe is as much about the process as it is the result.

Step 1: Preheat and Prep

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. This setup ensures even baking and makes cleanup simple.

Step 2: Mix the Meatball Ingredients

In a large bowl, gently combine:

• 1 pound ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• ¼ cup diced onion (or grated for a smoother texture)
• 2 tablespoons chopped green onions
• ½ teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: 2–3 tablespoons crumbled blue cheese

Mix until just combined. You don’t want to overwork the meat—just enough to blend the ingredients and hold the mixture together.

Step 3: Shape and Bake

Use a cookie scoop to portion out the mixture into 1½-inch meatballs. This keeps the size uniform, which helps them cook evenly.

Place the meatballs on your prepared baking sheet, spacing them evenly. Bake for 18–20 minutes, or until the internal temperature hits 165°F. They should be lightly golden on the outside and juicy on the inside.

Step 4: Make the Buffalo Sauce

In a small saucepan over low heat, combine:

• ½ cup buffalo sauce (Frank’s RedHot is my go-to)
• 2 tablespoons melted butter
• ½ teaspoon garlic powder

Warm until smooth and combined. This is the buttery, spicy heart of the dish—and it smells amazing.

Step 5: Toss, Garnish, and Serve

Once your Buffalo Chicken Meatballs are cooked, toss them in the warm sauce until evenly coated. I like to serve them immediately, with:

• Ranch or blue cheese dressing
• Celery sticks or sliced carrots
• A sprinkle of fresh green onions for a little color

These Buffalo Chicken Meatballs are spicy, saucy, and simply unforgettable. Whether you’re making them for a party, a cozy dinner, or meal prep, they bring bold flavor and serious comfort to every bite.

Serving Suggestions for Any Occasion

There’s something incredibly satisfying about pulling a tray of freshly baked Buffalo Chicken Meatballs out of the oven—saucy, steaming, and ready to be devoured. The beauty of this recipe is its versatility. Whether you’re hosting friends or feeding your family, these meatballs fit just about any occasion.

Below are my favorite ways to serve them, all tested and loved in my own kitchen.

On a Game Day Platter – Crowd-Pleasing Comfort

Nothing says let’s gather around like a platter of spicy meatballs. For your next game day, arrange your Buffalo Chicken Meatballs with:

• Celery and carrot sticks for crunch
• Ranch and blue cheese dressing in little dipping bowls
• Toothpicks or mini skewers for easy grabbing
• Optional: add crispy potato bites, jalapeño poppers, or mini sliders to round out the spread

This setup has been a hit at every watch party I’ve hosted—it’s easy to prepare and keeps guests happy from kickoff to final whistle.

As a Main Dish – Cozy, Satisfying, and Full of Flavor

These Buffalo Chicken Meatballs aren’t just for snacking. With the right sides, they make a hearty, high-protein dinner. Here are a few comforting combinations:

• Over white or brown rice – The buffalo sauce soaks into the rice for an extra punch of flavor
• With creamy mashed potatoes – The rich, buttery potatoes balance the spicy meatballs beautifully
• Tucked into a toasted sub roll – Add lettuce, a drizzle of ranch, and a few slices of red onion for the ultimate buffalo meatball sandwich
• Served over cauliflower rice or mixed greens – A lower-carb option that doesn’t sacrifice flavor

Sometimes, I’ll make a double batch just to have leftovers for the next day’s dinner bowl or sandwich.

Meal Prep Hero – Ready When You Are

If you’re anything like me, you love having quick, flavorful options on busy weeknights. These meatballs reheat beautifully and keep well in the fridge or freezer.

Try packing them into containers with:

• Roasted sweet potatoes
• Steamed green beans or broccoli
• A side of ranch or avocado-lime dressing for dipping

They’re the kind of meal that makes you feel like you’ve got it all together—even on your busiest days.

Whether you’re entertaining guests or just feeding your favorite people at home, Buffalo Chicken Meatballs adapt to the moment. They bring people together, invite second helpings, and leave everyone reaching for just one more bite.

Slow Cooker Buffalo Chicken Meatballs

There’s something so comforting about walking into a kitchen filled with the warm, spicy aroma of buffalo sauce. On days when I want that magic without turning on the oven—or when I’m hosting and need the appetizers to basically take care of themselves—I turn to my slow cooker. It transforms these already delicious Buffalo Chicken Meatballs into something effortlessly crave-worthy.

This method is perfect for entertaining, potlucks, or even a casual dinner at home when you don’t want to hover over the stove.

Crockpot Version: Set It and Forget It

The beauty of making Buffalo Chicken Meatballs in a slow cooker is that you can bake them ahead of time, then let them simmer in sauce until you’re ready to serve.

Here’s how to do it:

1. Prepare and bake the meatballs as instructed in the original recipe. Let them cool for a few minutes so they hold together better in the sauce.
2. Add the cooked meatballs to your slow cooker along with an extra splash of buffalo sauce (about ¼ to ½ cup more than usual, depending on your preference).
3. Set the slow cooker to low heat and let the meatballs simmer for 1–2 hours. This allows the sauce to soak into the meatballs while staying warm and flavorful.

If you’re prepping ahead, this is a great way to free up your oven for other party dishes—or just keep the kitchen cool in the summer.

Keeping Them Warm for Parties

One of the biggest wins of this method? Your Buffalo Chicken Meatballs stay warm and ready to serve for hours.

Here’s how I like to serve them:

• Place toothpicks or small forks next to the slow cooker for easy self-serving
• Offer dipping sauces on the side (ranch, blue cheese, or even a garlic aioli)
• Sprinkle chopped green onions or fresh parsley over the top for a fresh pop of color

Guests love that they can help themselves, and I love that I’m not running back and forth to the kitchen while everyone’s snacking and laughing in the living room.

And let’s be honest—there’s something special about serving food that stays warm and ready without stressing you out. That’s the kind of kitchen joy my grandma would have appreciated.

Storage, Freezing, and Reheating Tips

One of the best things about these Buffalo Chicken Meatballs—besides how delicious they are—is how well they store and reheat. Whether you’re meal prepping for the week or saving leftovers from game day, you’ll love how easy it is to enjoy these bold, spicy bites again (and again).

And if you’re anything like me, having ready-to-reheat homemade food in the fridge just feels like a little hug from your past self.

Storing Leftovers the Right Way

Once the Buffalo Chicken Meatballs have cooled to room temperature, store them in an airtight container in the fridge. They’ll stay fresh for up to 4 days.

To avoid soggy meatballs, I recommend storing them separately from the sauce if possible. Keep the sauce in a small container or jar and combine when reheating.

How to Freeze Buffalo Chicken Meatballs

Yes—you can freeze these meatballs, and they reheat beautifully.

Here’s how:

1. Bake the meatballs as directed and let them cool completely.
2. Skip the sauce for now—freeze them plain to keep their texture perfect.
3. Spread the cooled meatballs on a baking sheet and freeze for 1–2 hours until firm.
4. Transfer to a freezer-safe bag or container. Label and date them (I promise it helps later!).

They’ll keep well in the freezer for up to 3 months.

When you’re ready to use them, just reheat and sauce. It’s like having a mini dinner party stashed in your freezer.

Reheating Without Drying Out

You’ve got a few good options to bring those Buffalo Chicken Meatballs back to life:

• Oven (Best Texture): Bake at 350°F for 10–12 minutes until heated through. Then toss in warmed buffalo sauce.
• Microwave (Quickest): Cover with a damp paper towel and heat in 30-second intervals until warm. Add sauce after.
• Slow Cooker (Low and Lazy): Add frozen meatballs and sauce straight into the slow cooker and heat on low for 2–3 hours.

If you froze them without sauce, reheat them first, then toss them in your freshly warmed buffalo blend before serving.

These Buffalo Chicken Meatballs are just as flavorful the second time around—whether they’re packed for lunch or pulled out for a last-minute dinner. In fact, I think my husband might like them even better the next day (especially when there’s extra ranch involved).

Conclusion

If you’re looking for a recipe that delivers bold flavor, easy prep, and big smiles—Buffalo Chicken Meatballs are it. They’ve become one of my go-to dishes for everything from cozy weeknight meals to casual entertaining, and I hope they become a favorite in your kitchen too.

There’s something magical about food that brings people together—whether it’s around a party platter, a Sunday dinner table, or a lunchbox packed with love. These meatballs do exactly that. And with so many ways to customize, serve, and store them, they’re as practical as they are delicious.

Thank you for joining me here on Sofie Recipes. I can’t wait to see how you make this recipe your own. If you try it, tag me on social or drop a comment—I’d love to hear what you think!

Buffalo Chicken Meatballs are a spicy, tangy twist on a classic favorite—perfect for game day, appetizers, or a bold main dish. If you love flavorful, easy-to-make meals with a kick, follow Sofie Recipes on Facebook for the latest crowd-pleasing recipes and cooking tips.

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FAQs About Buffalo Chicken Meatballs

I get tons of questions about these flavorful little bites—how to prep them, tweak them, or make them fit different diets. So here are some of the most common questions (and answers!) to help you get the most out of your Buffalo Chicken Meatballs.