Homemade buffalo chicken meatballs pack a bold, tangy punch, making them a flavorful twist on a classic favorite.
Buffalo chicken meatballs are spicy, tangy, and perfectly bite-sized, coated in a rich, buttery buffalo sauce for a flavorful kick!

Holly’s Recipe Highlights
- Flavor: These tender chicken meatballs have a bold, spicy, and salty flavor. You can use mild buffalo sauce if desired.
- Swaps: Replace the ground chicken with turkey. You can use seasoned breadcrumbs instead of Panko.
- Time-Saving Tip: Use pre-cooked frozen chicken meatballs and toss them in the sauce for a quick version.
- Serving Suggestions: Serve with ranch dip or blue cheese dressing and fresh celery or carrot sticks for the perfect party snack.
- Freezing: Freeze cooked meatballs for up to 3 months; reheat and toss in sauce before serving.
What’s in Buffalo Chicken Meatballs?
- Chicken: I use lean ground chicken for these meatballs. If using extra lean, add a teaspoon of olive oil or make a half chicken half ground pork meatball for extra juiciness.
- Breadcrumbs: Panko helps bind these meatballs and keeps them moist by absorbing juices and some hot sauce.
- Egg: Egg binds the meatballs so they hold together.
- Flavor: Green onion, celery and seasonings add flavor.
How to Make Buffalo Chicken Meatballs
- Prepare the meatball mixture and roll it into meatballs.
- Bake the meatballs according to the full recipe below.
- Simmer the sauce and toss with the meatballs.
Serving Suggestions
- Subs: Tuck them into toasted rolls with coleslaw and serve them meatball sub style.
- Bowls: Serve them over rice for a buffalo chicken bowl.
- Appetizer: Serve them with toothpicks and ranch or blue cheese dip as an appie.
Leftovers and Storage
Store leftover buffalo chicken meatballs in a covered container in the refrigerator for up to 4 days or freeze them in zippered bags for up to 4 months. Bake cooked meatballs from frozen for 18 to 20 minutes.
Uncooked meatballs can be frozen in a single layer before transferring them to zippered bags for up to 4 months. Bake from frozen for 25-28 minutes.
Toss leftover meatballs in a hearty soup or enjoy them cold with leftover coleslaw and rolled into a wrap for a hearty workday lunch!
More Amazing Appetizers…
Did you enjoy this Buffalo Chicken Meatballs Recipe? Leave a comment and rating below.
Buffalo Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 cup buffalo sauce divided
- ¾ cup Panko bread crumbs
- 1 teaspoon garlic powder or 1 clove finely minced garlic
- 1 rib celery finely diced
- 1 green onion minced
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons honey
- ranch dressing or blue cheese dressing for serving
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or foil.
- In a large bowl add ground chicken, ¼ cup buffalo sauce, Panko, garlic powder, celery, green onion, egg, salt, and pepper. Mix until just combined.
- Divide chicken mixture into 24 equal portions and form into balls. Place on prepared baking sheet and bake 20 minutes or until meatballs reach 165℉.
- In a saucepan, combine the remaining ¾ cup buffalo sauce, butter, and honey over medium heat. Simmer for 5 minutes.
- Drizzle buffalo sauce over meatballs. Serve with ranch dressing and fresh carrot or celery sticks.
Notes
Leftovers will keep in an airtight container for 4 days or in the freezer for 4 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.