Buffalo Chicken Meatballs

The first time I made Buffalo Chicken Meatballs, I was preparing for a cozy movie night with friends. I wanted to serve something creative yet comforting, and these meatballs were the perfect solution! Mixing the flavors of spicy buffalo sauce with tender ground chicken, I couldn’t help but sneak a few before they hit the table. They disappeared in no time, leaving everyone asking for more. It’s become a favorite in my household, and I know you’re going to love them too!

Whether it’s game day or just a casual dinner, Buffalo Chicken Meatballs are sure to impress. The combination of spices and the tangy hot sauce creates a flavor explosion that’s absolutely irresistible. Perfect for dipping in ranch or blue cheese dressing, these meatballs are a crowd-pleaser that you can whip up in no time. Let’s dive into why these delightful bites deserve a spot on your dinner table!

Ingredient List for Buffalo Chicken Meatballs

The ingredients for Buffalo Chicken Meatballs are thoughtfully chosen to create a rich and memorable flavor. The star of the show, ground chicken, is complemented by panko breadcrumbs for a delightful texture, while the Frank’s Red Hot Original Sauce brings that iconic buffalo heat. Each component plays a vital role in delivering a dish that’s both comforting and exciting!

• 1 pound ground chicken – This lean protein serves as the base for our meatballs, offering great flavor and tenderness.
• 1 egg – Binding the ingredients together, the egg also adds moisture to the meatballs.
• 1/2 cup panko breadcrumbs – These breadcrumbs provide a light, crispy texture that elevates the meatballs.
• 1/2 teaspoon Worcestershire sauce – A dash of this sauce enhances the umami flavor profile.
• 1 tablespoon Frank’s Red Hot Original Sauce – Essential for that classic buffalo flavor!
• 1/2 teaspoon garlic powder – Adds a nice depth of flavor without overpowering.
• 1/2 teaspoon onion powder – Complements the garlic and adds sweetness.
• 1/2 teaspoon salt – Enhances all the flavors in the meatballs.
• 2 tablespoons olive oil (for frying) – This helps achieve a beautiful golden crust on the meatballs.
• Chopped scallions (for serving) – Adds a fresh, crisp touch when sprinkled over the finished dish.
• 2 tablespoons butter – Used in the sauce to give it richness.
• 1/4 cup Frank’s Red Hot Original Sauce – More of this sauce for coating the meatballs in a spicy glaze.
• 1 tablespoon ranch seasoning – I used Hidden Valley; it adds creamy flavor to balance the heat.
• 3/4 cup low-sodium chicken broth – Provides a flavorful base for the sauce.
• 1/2 cup sour cream – Adds creaminess and mellows the heat of the sauce.

Cooking Method for Buffalo Chicken Meatballs

Cooking Buffalo Chicken Meatballs is a straightforward process that results in mouthwatering bites. I promise, once you get started, you won’t be able to resist the delicious aroma wafting through your kitchen. Let’s dive into the steps!

1. In a large prep bowl, combine the ground chicken, egg, panko breadcrumbs, Worcestershire sauce, Frank’s Red Hot Original Sauce, garlic powder, onion powder, and salt. Use your hands to thoroughly mix the ingredients, but be careful not to overwork it. The mixture will be a little wet, which is what you want!
2. Form the mixture into approximately 1-inch meatballs; this recipe will yield around 20 meatballs. Place them on a parchment-lined baking sheet for easy transfer later.
3. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the meatballs in batches. Fry them for about 5 minutes per batch, turning often with tongs until they’re browned all over.
4. Once browned, transfer the meatballs to a plate. If there’s excess oil left in the skillet, you can drain it, but make sure to leave any browned bits for flavor.
5. Take the skillet off the heat briefly to let it cool down. Then, reduce the heat to medium and add in the butter, Frank’s Red Hot Original Sauce, ranch seasoning, and low-sodium chicken broth. Whisk this mixture until smooth, allowing it to bubble for a minute or two.
6. Return the browned meatballs to the skillet, stirring them into the sauce. Cook for an additional 5 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. The sauce should thicken slightly as it cooks.
7. Once cooked, turn off the heat and gently stir in the sour cream. This will add creaminess and balance the spice.
8. Serve your Buffalo Chicken Meatballs warm, garnished with chopped scallions for that extra pop of freshness!

Making Adjustments

Cooking is all about personal preference, and making adjustments to your Buffalo Chicken Meatballs ensures they suit your taste perfectly. Here are some great tips to consider:

• Adjust the Spice Level: If you prefer milder flavors, use less Frank’s Red Hot Original Sauce in the meatball mixture and sauce.
• Swap the Protein: Feel free to try other ground meats if you want variety, such as turkey or pork.
• Experiment with Flavors: Add herbs and spices like parsley or smoked paprika for a unique twist.
• Perfecting the Cooking Method: If frying isn’t your thing, you can bake the meatballs at 400 degrees Fahrenheit for 20 minutes instead.
• Leftover Ideas: Use leftover meatballs in subs, salads, or even as a pizza topping for a fun twist!
• Serving Suggestions: Pair with celery sticks and blue cheese dressing for a classic buffalo experience!

Accompaniments for Buffalo Chicken Meatballs

When it comes to serving Buffalo Chicken Meatballs, the possibilities are endless! Here are some delightful ideas:

• Classic Buffalo Pairings: Serve with celery sticks and a side of ranch or blue cheese dressing for that authentic buffalo experience.
• Perfect for Game Day: These meatballs are a hit at any game day gathering. Serve them alongside chips and dips for a festive atmosphere.
• Casual Dinner: Pair with a simple salad or some roasted vegetables for a balanced meal that’s still relaxed.
• Meal Prep Friendly: These meatballs store beautifully in the fridge for about three to four days, making them perfect for meal prep!
• Freezing for Later: Freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to three months. Just reheat when cravings hit!
• Seasonal Variations: During colder months, serve these meatballs with a warm mashed potato side or baked mac and cheese for a comforting twist!

FAQ

Conclusion

In conclusion, Buffalo Chicken Meatballs are a fantastic blend of spicy, tender chicken meatballs coated in a rich sauce that’s incredibly irresistible. They offer a delightful twist on traditional flavors that everyone will love. I encourage you to try making these meatballs for your next gathering or weeknight dinner. Trust me, once you take a bite, you’ll be hooked!

Buffalo Chicken Meatballs

The ultimate comfort food, Buffalo Chicken Meatballs are spicy, tender, and perfect for any occasion. With a delightful burst of flavor and a creamy sauce, they're an easy weeknight dinner that can be prepped in no time. Make them tonight and enjoy the deliciousness!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon Frank's Red Hot Original Sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil (for frying)
• 2 tablespoons butter
• 1/4 cup Frank's Red Hot Original Sauce
• 1 tablespoon ranch seasoning I used Hidden Valley
• 3/4 cup low-sodium chicken broth
• 1/2 cup sour cream
• Chopped scallions (for serving)

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Frying Pan
• Chef's Knife
• Whisk

Method

 

1. In a large prep bowl, combine the ground chicken, egg, panko breadcrumbs, Worcestershire sauce, Frank's Red Hot Original Sauce, garlic powder, onion powder, and salt. Use your hands to thoroughly mix the ingredients, but be careful not to overwork it. The mixture will be a little wet, which is what you want!
2. Form the mixture into approximately 1-inch meatballs; this recipe will yield around 20 meatballs. Place them on a parchment-lined baking sheet for easy transfer later.
3. In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the meatballs in batches. Fry them for about 5 minutes per batch, turning often with tongs until they’re browned all over.
4. Once browned, transfer the meatballs to a plate. If there’s excess oil left in the skillet, you can drain it, but make sure to leave any browned bits for flavor.
5. Take the skillet off the heat briefly to let it cool down. Then, reduce the heat to medium and add in the butter, Frank's Red Hot Original Sauce, ranch seasoning, and low-sodium chicken broth. Whisk this mixture until smooth, allowing it to bubble for a minute or two.
6. Return the browned meatballs to the skillet, stirring them into the sauce. Cook for an additional 5 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. The sauce should thicken slightly as it cooks.
7. Once cooked, turn off the heat and gently stir in the sour cream. This will add creaminess and balance the spice.
8. Serve your Buffalo Chicken Meatballs warm, garnished with chopped scallions for that extra pop of freshness!

Notes

• Tip 1: The sauce is fairly salty, so you may want to make your own homemade ranch seasoning if you need it to be low sodium.
• Tip 2: If the sauce becomes too thick, add a splash of chicken broth.
• Tip 3: Meatballs will cook at a different rate depending on how big/small you make them, so I recommend using an instant read meat thermometer to be safe.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!