These Buffalo Chicken Meatballs are a little bit healthier than the typical buffalo wings, but with all the same flavor. They're perfect for football watching parties or any weekday dinner!
(This recipe for Buffalo Chicken Meatballs was originally posted in July 2009, but was updated with new photos in 2019).
I'm pretty sure that I could eat a buffalo-style food for every meal for the rest of my life and never get sick of it. And basically, by buffalo-style, I mean food doused in Frank's Red Hot.
Because to me, Frank's Red Hot IS buffalo sauce and nothing else will do. I'm also pretty sure they put something highly addictive into it so that you'll be hooked and will crave it at all hours of the day.
But I'm totally OK with that. Is that bad?? All I know is that I need my buffalo fix as often as possible.
In any event, you can only eat so many buffalo wings before you realize they're really not the healthiest food in the world and you should probably stop.
So, you decide to make buffalo chicken meatballs instead. Best decision of my life.
Why You'll Love This Recipe
Not only are these meatballs baked instead of fried, but they're made with all-white meat ground chicken, making them so much healthier than the typical buffalo wing recipe.
Plus? You eat them with a fork, so they're way less messy. They're also really easy to make and can be served as a full meal with a couple sides or as part of a party appetizer spread.
Wins all around!
You don't need too much to make these buffalo chicken meatballs... Mainly chicken, hot sauce, and seasonings. Here are all the ingredients in the recipe:
- Ground chicken (I recommend using all-white ground chicken breast, but you don't have to)
- Hot sauce (I recommend Frank's Red Hot)
- Crumbled blue cheese
How to Make Buffalo Chicken Meatballs
As if you needed another reason to make these buffalo chicken meatballs, I have to add to the list of plusses that they're so incredibly easy to make.
You basically put almost all the ingredients (everything aside from the hot sauce and blue cheese) in a big bowl and mix them together... With your hands!
Then you form them into golf ball sized meatballs and place them on a baking sheet.
And then bake them for 15-20 minutes at 400 degrees.
Heat your hot sauce in a large skillet. Like I said, I highly recommend Frank's Red Hot here... Any level of spiciness you want. And when the meatballs are done baking in the oven, pop them into the skillet.
And toss to coat the meatballs with the hot sauce. Oh yes, so good. Don't you want to dive right in?
And you're ready to serve them! With crumbled blue cheese on top, of course.
Yess!! These meatballs are so tender and flavorful are the perfect amount of spiciness.
What to Serve With
I've made these buffalo chicken meatballs quite a few times and always vary what I serve them with. The first time I made them, I was super confused as to what would be a good side for them, which is exactly how these Blue Cheese Mashed Potatoes were born. I still stand by this decision wholeheartedly and think they really do make the perfect side for meatballs.
Veggies also make a great side. Specifically, carrots and celery sticks, of course! But the meatballs would also be a great topper for a salad and are also yummy served over rice or pasta.
Much like the hot sauce on them, these buffalo chicken meatballs are seriously addictive. They're incredibly tender and flavorful and I'm pretty sure I'd love them even without tossing them in the sauce. But come on, you need that deliciously spicy kick. And the perfectly cool bite from the blue cheese.
More Buffalo-Style Recipes
If you're as obsessed with all things buffalo sauce as I am, you need to check out some of my other favorite buffalo-style recipes! Some of the best are:
- Mini Buffalo Chicken Tacos
- Buffalo Chicken Chili
- Buffalo Chicken Grilled Cheese
- Buffalo Chicken Mac and Cheese
- Instant Pot Buffalo Chicken Pasta
- Buffalo Chicken Pizza
- Buffalo Chicken Dip (from Whitney Bond)
I am so excited to have this healthier alternative to buffalo wings and these buffalo chicken meatballs will likely remain in our regular meal rotation for many, many years.
I absolutely love that they can be served as an entree or an appetizer. And really, they make the perfect food for a football party (just serve with little toothpicks!) and will be fabulous for all those upcoming Super Bowl parties.
Or just your next weeknight dinner. I mean, these really are so easy that they're great for making when you get home after a busy day at work. Which really, is more than you can say about typical buffalo wings. See? These meatballs really are a dream come true!
If you love buffalo-style foods as much as I do, be sure to check out my recipes for Buffalo Chicken Chili and Buffalo Chicken Grilled Cheese.
Buffalo Chicken Meatballs
- 1 lb. ground chicken (I recommend using all-white ground chicken breast)
- ⅓ cup chopped onion
- 3 cloves garlic, minced
- ¼ cup chopped parsley
- 1 ½ tsp paprika
- ½ tsp cayenne
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup hot sauce (I recommend Frank's Red Hot)
- ¼ cup crumbled blue cheese
- Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
- Combine ground chicken, onion, garlic, parsley, paprika, cayenne, salt, and pepper in a large bowl and using your hands, mix together.
- Using about 2 tsp of chicken mixture at a time, roll in the palm of your hand to form a meatballs the size of golfballs. Place on prepared baking sheet and bake for 15-20 minutes at 400 degrees, until meatballs register at 165 degrees when a thermometer is inserted.
- Heat hot sauce in a large saucepan. When meatballs come out of the oven toss them in the sauce until fully coated.
- Serve meatballs with blue cheese crumbled over the top.
- Recipe adapted from Clean and Delicious
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MMM! Love Frank's and these meatballs look deeeelish! I love the new website too! Super cute 🙂
These were amazing.. one of new favorite meals!
These look great and I am looking forward to the blue cheese mashed potatoes. Love the new site!
These were amazing! I did add a handful of celery to the meatball mixture. They were a little hot for us and that was with halving the cayenne. We might leave that out next time.
J. K. says
I'm very excited to find this post. They're on the menu for tomorrow. After taking them out of the oven, I'm going to reserve a few before putting them into the sauce, let them cool in the refrig and then slice them up to put on homemade pizza. I'm thinking a light coating of the hot sauce, 2% cheddar, and the sliced meatballs Of course the perfect end will be ranch to dip in.
Aimee Shugarman says
The perfect game day snack!