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!
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.
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.
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.
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.
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.
Once cooked, turn off the heat and gently stir in the sour cream. This will add creaminess and balance the spice.
Serve your Buffalo Chicken Meatballs warm, garnished with chopped scallions for that extra pop of freshness!
