Go Back

Best Buffalo Chicken Meatballs Recipe for Game Day

chef Laya
Juicy, spicy buffalo chicken meatballs baked to perfection and tossed in a tangy buffalo glaze. Perfect for game day parties, tailgating, or an easy weeknight dinner. Ready in under 30 minutes!
Print Recipes Pin Recipe
Prepr Time 10 minutes
Cooking Time 20 minutes
ToTal Time 30 minutes
Type of plate Appetizer, Main Course
kitchen American
Serving 4

Ingredients
  

For the Meatballs:

  • 1 lb 450g ground chicken (or ground turkey)
  • ½ cup 30g panko breadcrumbs (or almond flour for gluten-free/low-carb)
  • 1 large egg
  • ½ cup 120ml buffalo sauce (like Frank's RedHot), plus more for tossing
  • ¼ cup 30g finely diced celery
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • ¼ cup 30g blue cheese crumbles (optional)
  • 2 tbsp 30ml ranch dressing (optional, for extra moisture)
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of cayenne pepper optional, for extra heat

For the Buffalo Glaze:

  • 2 –3 tbsp 28–42g butter
  • ½ cup 120ml buffalo sauce

For Serving (Optional):

  • Blue cheese dip or ranch dressing
  • Celery sticks
  • Chopped scallions or parsley

Instructions
 

  • Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  • Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs (or almond flour), egg, ½ cup buffalo sauce, diced celery, minced garlic, blue cheese crumbles (if using), ranch dressing (if using), salt, black pepper, and cayenne. Use your hands or a fork to gently mix until just combined. Do not overmix.
  • Shape Meatballs: Using a 1.5-tablespoon scoop or your hands, portion out the mixture and roll into 1 to 1.5-inch meatballs (you should get about 20–26). Place them on the prepared baking sheet, spacing them evenly.
  • Bake: Bake for 15–20 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (75°C).
  • Make Buffalo Glaze: While the meatballs bake, melt the butter with ½ cup buffalo sauce in a small saucepan over medium heat. Whisk until smooth and hot, about 2 minutes.
  • Toss Meatballs: Transfer the baked meatballs to a large bowl. Pour the warm buffalo glaze over them and gently toss with tongs or two spoons until evenly coated.
  • Serve: Serve immediately with blue cheese dip or ranch dressing, celery sticks, and cold drinks. Garnish with chopped scallions or parsley if desired.

Notes

  • Make Ahead: Store cooked meatballs in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10–12 minutes.
  • Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the cook time.
  • Dietary Swaps: Use almond flour for gluten-free/low-carb, omit blue cheese for dairy-free, or use ground turkey for a leaner option.
  • Internal Temperature: Always check that chicken reaches 165°F (75°C) for safe consumption.