Baked Buffalo Chicken Meatballs
Baked Buffalo Chicken Meatballs are made with ground chicken, creamy blue cheese crumbles, and tangy Buffalo wing sauce. These versatile meatballs are great served as an appetizer with toothpicks, in wraps or sub sandwiches, or alongside your favorite side dish for a cozy meal. Perfect for busy weeknights, meal prep, or game day!
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Baked Buffalo Chicken Meatballs are not only quick and easy to make in just 30 minutes, the possibilities are endless on ways to use them!
Whether you want to recreate a Buffalo wing dinner with carrots sticks, celery, and ranch dressing, add them to a bed of mashed potatoes, or serve them on toasted sub sandwiches, you can’t go wrong!
These meatballs are so flavorful because they’re made with blue cheese crumbles, which give them a rich, saltiness, and Buffalo sauce, which adds flavor, but also keeps them moist.
You’re going to love this recipe for Buffalo chicken meatballs for so many reasons:
- It’s easy-to-make (10 minutes of prep!)
- Ground chicken is both healthy and inexpensive
- It’s a flavorful, family-favorite protein!
- There are a myriad of ways to serve these delicious meatballs (appetizer & countless dinner ideas)
- Perfect for meal prepping!
For fans of Buffalo wing sauce, you’ll also love these Slow Cooker Chicken Wings, or the meatier Slow Cooker Buffalo Chicken Drumsticks!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Ground chicken – I like to use 92% lean so the meatballs aren’t dry
- Eggs
- Panko breadcrumbs – they’re lighter than traditional breadcrumbs
- Buffalo wing sauce
- Blue cheese crumbles
- Scallions
- Spices – onion powder, garlic powder, salt & pepper
If you’re a fan of ground chicken, I also use it to make Calabrian Chicken Meatballs and Baked Chicken Parmesan Meatballs!
How to make Buffalo Chicken Meatballs
- Combine the meatball ingredients in a mixing bowl, careful not to overmix.
- Either with a cookie dough scoop or rolled into your hands, form into meatballs about the size of a golf ball.
- Place meatballs on a parchment paper-lined baking sheet and bake them according to the directions on the recipe card below.
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve these meatballs
Buffalo chicken meatballs can be served so many ways, whether it be as an appetizer or main course!
Here are some of our favorites:
- Drizzle a little Buffalo sauce over the meatballs and serve as an appetizer with toothpicks.
- Make Buffalo chicken meatball wraps with naan bread, tortillas, or flatbread.
- Serve family-style on a platter with Buffalo sauce, ranch dressing or blue cheese dressing, blue cheese crumbles, and sliced scallions.
- They’re a delicious main course that can be served with mashed potatoes, French fries, coleslaw, grilled vegetables, or a green salad.
- Replicate the chicken wing experience and serve with carrot sticks, celery, and ranch or blue cheese for dipping.
- Make Buffalo chicken meatball subs on toasted hoagie rolls with provolone cheese and Buffalo wing sauce.
- In a Buffalo chicken-style salad with ranch or blue cheese as the dressing.
💡Tips & Tricks
- Ground chicken: I use 92% lean ground chicken because I find that anything leaner creates dry meatballs with less flavor.
- Blue cheese crumbles: The leftover blue cheese crumbles from the container make an excellent garnish along with a drizzle of Buffalo sauce and scallions. If you’re not a fan, try mozzarella instead.
- Overcooking: To prevent overcooking the meatballs and drying them out, I recommend using a meat thermometer to check for doneness.
How to store chicken meatballs
Once they have cooled, store them in an air-tight container in the fridge for up to 4 days.
Alternatively, they can be frozen in freezer-safe packaging for up to 2 months.
Defrost them overnight in the refrigerator before reheating, then microwave them or bake them at 300° until heated through.
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Baked Buffalo Chicken Meatballs
Equipment
- Baking sheets
- Mixing bowl
Ingredients
- 2 pounds ground chicken 92% lean
- 2 eggs scrambled with a fork
- 1/2 cup panko breadcrumbs
- 1/3 cup Buffalo sauce plus more for serving
- 1/2 cup blue cheese crumbles plus more for serving
- 2 tablespoons sliced scallions plus more for serving
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
- naan, sub rolls, mashed potatoes, etc. to serve the meatballs with
Instructions
- Preheat oven to 425° and line your baking sheet(s) with parchment paper.
- Combine all of the meatball ingredients together in a large mixing bowl. Be sure to smoosh large pieces of blue cheese crumbles, as they have a strong flavor.
- Either using a cookie dough scoop or your hands, form the mixture into golf ball-size meatballs and place on baking sheet. Bake for 20 minutes or until their internal temperature reads 165°F/(74°C) with a meat thermometer.
- Serve your meatballs however you wish! In naan, on sub sandwiches, as an appetizer with toothpicks, over mashed potatoes, on a salad, etc. Enjoy!
Notes
- I only use the green part of the scallions, but feel free to use the white parts too if you want more onion flavor & texture.
- Depending on how big they are, you should get 30-36 meatballs.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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These Baked Buffalo Chicken Meatballs are not only delicious, they’re easy-to-make, and great for many different dinners!