Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are moist and delicious meatballs, smothered in a spicy red sauce, and bursting with flavor! Serve with creamy blue cheese dressing and celery sticks to enjoy as an easy meal or appetizer.

Enjoy Buffalo Chicken Flavor In Meatball Form

When we’re craving the delicious flavors of Buffalo Chicken, but don’t want the hassle of frying up some wings – these Buffalo Chicken Meatballs are a great option. You can serve them serve as an appetizer at a party, or an entrée for casual weeknight dinner.

These easy meatballs come together quickly. Just mix ground chicken with panko breadcrumbs, eggs, aromatic vegetables, and seasonings. Scoop, roll into balls, and bake until cooked through.

Toss the cooked meatballs in a classic Buffalo sauce made with Frank’s RedHot and melted butter. Then, serve on a platter with creamy blue cheese dressing and celery sticks – or make a meatball sub if you prefer.

• You can satisfy your Buffalo Chicken cravings without the mess of frying (and eating) chicken wings.
• The tender, juicy meatballs and zesty Buffalo sauce are outrageously good!
• This is a versatile dish and the recipe makes up a big batch – so you can serve some for one occasion, then freeze the rest for another meal at a later date. We’ve enjoyed these Buffalo Chicken Meatballs on sub rolls, as well as sliced them up and added them as a topping on pizza.

• Ground Chicken (and/or Turkey) – To ensure moist meatballs, we used a combination of 85/15 ground chicken (which includes dark meat) and 85/20 ground turkey for added flavor. You could use all chicken or all turkey, but we liked the taste and texture of these mixed together.
• Aromatic Vegetables – Sweet onion, celery, and fresh garlic are finely minced in a food processor, then sautéed in olive oil before they are added to the meat mixture.
• Panko Breadcrumbs
• Milk
• Frank’s RedHot Cayenne Sauce
• Whole eggs
• Seasonings – Kosher salt, freshly ground black pepper, and freshly chopped parsley.
• Melted Butter
• For Serving: Celery sticks, blue cheese dressing, freshly crumbled blue cheese.

1. Process onions, celery, garlic, and olive oil in a food processor to a fine mince, then sauté in olive oil. Set aside to cool.
2. Soak breadcrumbs in milk and hot sauce.
3. Add eggs, salt, pepper, parsley, and cooked vegetables to the soaking breadcrumbs.
4. Place ground chicken and turkey into a large bowl, then mix in breadcrumb-vegetable mixture. (See Cooking Tip above.)
5. Use a scoop to portion out 56 meatballs and roll to form round balls.
6. Bake on a foil-lined sheet tray.
7. While meatballs are baking, melt butter and stir in hot sauce. Set aside.
8. Cut celery into sticks. Pour blue cheese dressing into a bowl and crumble blue cheese on top.
9. When meatballs come out of the oven, place half of them into a large bowl. Pour on half the sauce and gently toss to coat. Pour meatballs onto a serving platter. Repeat with remaining meatballs and sauce.
10. Serve with blue cheese dressing, crumbled blue cheese, and celery sticks.

• Can I make Buffalo Chicken Meatballs ahead of time?  Yes, these can be made in advance and reheated. Don’t toss with the sauce until you are ready to serve.
• How do I store leftovers?   Store refrigerated in a covered container for up to three days.
• How do I reheat leftovers? These can be eaten at room temperature, or reheated in the oven or microwave.
• Can I freeze?  Yes, these meatballs freeze well. Ideally, you’ll want to freeze the meatballs before adding the sauce. But you can freeze the leftovers after the sauce has been added as well. To freeze, we lay a zipper seal freezer bag flat on a small sheet tray, then line up the meatballs in the bag in a single layer. Place the tray in the freezer – once frozen, you can remove the tray and stack the bag of meatballs directly in the freezer with other foods.

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