These spicy buffalo chicken meatballs are a fun twist on your regular meatballs! They’re juicy, packed with flavor, and have that perfect kick that will make your taste buds dance.
Serving these at a party? Just watch them disappear! I love making a big batch, so I have some left for lunch. Trust me, they’re even better the next day! 😋
Key Ingredients & Substitutions
Ground Chicken: This is the base of your meatballs. You can use ground turkey if you prefer. Both are leaner meats and work well with the spicy flavor.
Panko Breadcrumbs: These are light and crispy, giving the meatballs a great texture. If you don’t have panko, regular breadcrumbs will also work, but the final texture might be a bit denser.
Buffalo Wing Sauce: Frank’s RedHot is popular, but feel free to try other brands or even make your own sauce mixing hot sauce and melted butter for flavor.
Ranch or Blue Cheese Dressing: This is for drizzling or dipping. Use homemade or store-bought, whichever suits your mood. If you’re dairy-free, try a vegan ranch dressing or yogurt alternative.
How Do I Make Sure My Meatballs Are Juicy and Flavorful?
The key to juicy meatballs lies in mixing the ingredients just enough. Overmixing can make them tough. Here’s how to master the mixing and shaping:
- Mix the ingredients gently until combined. Use your hands for the best control!
- Shape the meatballs into uniform sizes for even cooking. Aim for 1 to 1.5 inches.
- Don’t skip the baking step. Baking at a high temperature ensures they get a nice crust while keeping the inside juicy.
Buffalo Chicken Meatballs
Ingredients You’ll Need:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions or scallions
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/4 cup ranch or blue cheese dressing (for drizzling or dipping)
- Fresh parsley or cilantro, chopped (for garnish)
- Celery sticks (for serving)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 20 minutes to cook, so you’re looking at around 30 minutes total before you can dig in. Perfect for a quick dinner or game day snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First things first, preheat your oven to 400°F (200°C). Then, line a baking sheet with parchment paper or give it a light greasing to prevent sticking. This will help your meatballs cook nicely without making a mess!
2. Mix It Up!
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, chopped green onions, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Use your hands or a fork to mix gently until everything is just combined—overmixing can make the meatballs tough, and we want them tender and juicy!
3. Shape the Meatballs:
Now it’s time to form the meatballs! Take about a tablespoon of the mixture and shape it into a ball, roughly 1 to 1.5 inches in diameter. Place each meatball on your prepared baking sheet, making sure they’re spaced apart so they can cook evenly.
4. Bake Until Golden:
Place the baking sheet in the preheated oven and bake the meatballs for 18-20 minutes. They should be cooked through and beautifully golden on the outside. You can check their doneness with a meat thermometer; it should read 165°F (74°C) inside.
5. Warm the Sauce:
While the meatballs are baking, pour the buffalo wing sauce into a small saucepan and warm it over low heat. This will make it easier to coat the meatballs later!
6. Toss and Coat:
Once the meatballs are out of the oven, transfer them to a large bowl and pour the warmed buffalo sauce over them. Toss gently until each meatball is well coated in that spicy goodness!
7. Serve with Style:
Your buffalo chicken meatballs are ready! Plate them up, drizzle with ranch or blue cheese dressing, and sprinkle with fresh parsley or cilantro for a pop of color. Don’t forget the celery sticks on the side—they’re perfect for dipping!
8. Enjoy!
Dig in and enjoy your spicy and tangy buffalo chicken meatballs. They make an excellent appetizer for gatherings or a tasty weeknight dinner. Enjoy! 🥳
Can I Use Frozen Ground Chicken in This Recipe?
Yes, you can use frozen ground chicken! Just make sure to thaw it completely before mixing with the other ingredients. The safest way to thaw is in the refrigerator overnight, or you can use the quick method of placing the chicken in a sealed bag submerged in cold water for a couple of hours.
How Do I Keep the Meatballs from Getting Dry?
To ensure moist meatballs, avoid overmixing the meat mixture and check them for doneness a minute or two before the suggested time. The meatballs should be firm yet springy to the touch when cooked properly. Adding a bit of moisture with the egg and using ground chicken also helps keep them juicy!
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs, crushed crackers, or even rolled oats as a substitute. Just note that this may slightly change the texture, but they will still taste great!
How Do I Store Leftover Meatballs?
Store any leftover buffalo chicken meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, adding a little extra buffalo sauce if you like them saucy!