These Buffalo Chicken Meatballs pack all the bold, tangy heat of classic Buffalo wings into an easy, mess-free bite. Baked instead of fried, they’re lighter but still juicy, thanks to finely chopped vegetables that add moisture and flavor without overpowering the chicken. Each meatball is tender inside, lightly crisp on the outside, and perfect for tossing in your favorite hot sauce.
They’re versatile enough for game day appetizers, weeknight dinners, or meal prep. Serve them straight from the oven, drizzle with blue cheese dressing, or pile them onto a bun for a Buffalo-style sandwich. However you enjoy them, these meatballs deliver big flavor with minimal effort.
Ingredients
- Oil or cooking spray, for lining baking sheet
- 1¼ lb ground chicken
- ¼ cup panko breadcrumbs
- 1 large egg (or egg substitute)
- 2 scallions, finely chopped
- ⅓ cup finely minced celery
- ⅓ cup finely minced carrot
- 1 clove garlic, crushed or minced
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup Frank’s RedHot (or other Buffalo-style hot sauce)
- ¼ cup blue cheese dressing (optional)
- Finely chopped celery leaves, for garnish (optional)
Directions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly coat with oil.
- In a large bowl, combine ground chicken, panko, egg, scallions, celery, carrot, and garlic. Season generously with salt and pepper.
- Gently mix just until combined—avoid overmixing to keep the meatballs tender.
- Using a small scoop or your hands, form the mixture into meatballs about ⅛ cup each, yielding approximately 26 meatballs.
- Arrange meatballs evenly on the prepared baking sheet, leaving space between each.
- Bake for 16–18 minutes, or until cooked through and lightly golden. Internal temperature should reach 165°F.
- Transfer hot meatballs to a large bowl, add the Buffalo sauce, and gently toss until evenly coated.
- Serve immediately, drizzled with blue cheese dressing and garnished with celery leaves if desired.
Tips & Variations
- For extra crispiness, broil the meatballs for 1–2 minutes before tossing in sauce.
- Swap blue cheese dressing for ranch if preferred.
- These meatballs reheat well and can be stored in the refrigerator for up to 4 days.
- Serve with carrot and celery sticks for a classic Buffalo pairing.