Spicy Buffalo Chicken Meatballs: A Flavor-Packed Appetizer for E

These Spicy Buffalo Chicken Meatballs combine all of the bold, zesty flavors of classic buffalo wings into a juicy, protein-packed meatball that's perfect for parties, game days, or family dinners. Easy to prepare and packed with a perfect balance of heat and tang, they are a crowd-pleaser that brings maximum flavor with minimum fuss.

Why You Will Love This Recipe

I absolutely adore these spicy buffalo chicken meatballs because they take the mess and hassle out of buffalo wings while packing an equally irresistible punch. You get all the familiar flavor—zesty sauce, juicy chicken, a hint of garlic, and a touch of creaminess—without the bones or greasy hands. The best part? They’re baked, not fried, which means lighter, cleaner eating that even your health-conscious friends can enjoy. Whether you serve them as appetizers, in sub rolls, or over a hearty salad, these meatballs are guaranteed to disappear fast.

Ingredients

• 1 pound ground chicken
• 1/2 cup panko breadcrumbs (gluten-free if needed)
• 1 large egg
• 2 tablespoons milk (dairy or plant-based)
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon onion powder
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buffalo hot sauce (plus extra for drizzling)
• 2 tablespoons melted butter
• Optional garnish: crumbled blue cheese, chopped parsley, extra green onion

How to Make Spicy Buffalo Chicken Meatballs (Step-by-Step)

1. Preheat & Prepare: Set your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat for mess-free cleanup.
2. Mix the Meatball Base: In a large mixing bowl, combine ground chicken, breadcrumbs, egg, milk, green onions, minced garlic, onion powder, salt, and pepper. Stir gently until evenly mixed—don’t overwork it or your meatballs may come out tough.
3. Shape the Meatballs: Use clean hands or a small scoop to shape the mixture into 1 1/2-inch balls. Arrange on the prepared baking sheet leaving a little space between each.
4. Bake: Transfer to the oven and bake for about 20 minutes, until the meatballs are firm and cooked through (internal temp should reach at least 165°F/74°C).
5. Buffalo Sauce Toss: While meatballs are baking, mix together buffalo hot sauce and melted butter in a bowl. Once cooked, toss warm meatballs gently in the sauce until coated.
6. Serve: Drizzle with extra buffalo sauce and sprinkle with blue cheese, parsley, or green onion as desired.

Expert Tips

• Don’t Overmix: It can be tempting to stir everything aggressively, but a gentle touch keeps meatballs tender.
• Uniform Sizing: Scooping the balls to the same size ensures even cooking; a small cookie scoop works wonders.
• Sauce Last: Don’t coat meatballs until right before serving if you want to avoid sogginess.
• Customize Heat: Adjust the spice level by adding more or less buffalo hot sauce, or stir in a dash of cayenne for a fiery kick.

Recipe Variations

• Cheesy Buffalo Meatballs: Stuff each ball with a small cube of mozzarella or blue cheese before baking for a melty surprise inside.
• Low-Carb Version: Swap the breadcrumbs for almond flour or crushed pork rinds.
• Air Fryer Method: Air fry the meatballs at 380°F for about 12-14 minutes for a crispier exterior.
• Turkey or Beef: Substitute ground turkey or beef for a different protein and flavor profile.

Storage and Reheating

• Storage: Place cooled meatballs in an airtight container in the fridge for 3-4 days, or freeze up to 3 months. Store without sauce for best texture.
• Reheating: Warm in a 350°F oven for 10 minutes or reheat individual servings in the microwave. If frozen, thaw overnight in the fridge before reheating.

Serving Suggestions

• Pile onto a platter with celery sticks and carrot slices
• Serve in slider buns for mini buffalo sandwiches
• Top a salad with warm meatballs, crumbled cheese, and extra buffalo drizzle
• Turn into a bowl meal with quinoa, greens, and yogurt ranch dressing