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Buffalo Chicken Meatballs - A Family Feast

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.

Yield: 10 servings 1x
Prep: 40 minutesCook: 20 minutesTotal: 1 hour


1 cup sweet onion, cut into chunks

2 celery stalks cut into chunks (1 cup), plus celery sticks for serving

2 large garlic cloves

2 tablespoons extra virgin olive oil

1 cup panko breadcrumbs

2 tablespoons milk

1 cup plus 2 tablespoons Frank’s RedHot sauce, divided

2 whole eggs

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh flat leaf parsley, chopped fine

1 pound 85/15 ground chicken

1 pound 80/20 ground turkey

4 tablespoons butter

Blue cheese dressing, for serving

Blue cheese, crumbled for serving


  1. Place onion, celery, garlic, and olive oil in a food processor and pulse until mixture is finely minced.
  2. Place in a saute pan and cook for four minutes on medium heat. Remove to cool.
  3. In a medium bowl, place Panko breadcrumbs and stir in the milk and two tablespoons of Frank’s hot sauce.
  4. Beat eggs and add to bread crumb mixture along with salt, pepper, parsley, and cooked and cooled onion and celery mixture.
  5. Place ground chicken and turkey in a large bowl and mix in bread crumb mixture.
  6. Preheat oven to 400 degrees F.
  7. Use a #40 one-ounce scoop and scoop out 56 meatballs, dipping the scoop in water occasionally to stop the mixture from sticking.
  8. Line a sheet tray with foil and spray the foil with kitchen pan spray.
  9. Begin rolling the meatballs and place on the prepared sheet tray, then spray the tops with more kitchen pan spray.
  10. Bake for 16-18 minutes or until cooked through.
  11. While the meatballs are baking, melt the butter in a small sauce pan then add the cup of Frank’s hot sauce and mix to combine. Set it aside.
  12. Cut celery sticks, portion out blue cheese dressing and crumble the blue cheese.
  13. Once the meatballs are out of the oven, use tongs to lift each one into the large bowl and toss with the sauce. The meatballs are delicate so do this in a few batches. Also make sure to leave the residue in the pan when lifting the meatballs out, so avoid using a spatula.
  14. Serve with crumbled blue cheese over the portions and provide celery sticks and blue cheese dressing on the side.

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© Author: A Family Feast
Cuisine: American, Buffalo NY Method: baked