Buffalo chicken meatballs are spicy, tender, and full of flavor. Drizzle these amazing meatballs with blue cheese and serve with a side of celery.
Buffalo flavor is a classic flavor and a favorite spice for many. Try these different ways to use the buffalo flavor with Cauliflower, Dips, and even Enchiladas.
Buffalo Chicken Meatballs Recipe
Taking a note from my Buffalo Wings, these buffalo chicken meatballs have all the flavor, but easier to eat. I love wings, but every now and then I just want to eat the meat without having to pick them off the bone. That’s where these chicken meatballs have it all. With meatballs, you can pop them into your mouth without trying to pick it off the bone and you get all the buffalo flavor.
Using chicken makes these low-fat and the buffalo sauce gives them a nice kick. These are quick and super easy which makes them ideal for a quick appetizer or a fun main dish. Serve them with a side of celery, carrots, and ranch dressing. Add them to rice or pasta and drizzle with extra buffalo sauce, blue cheese, and green onions for a full meal.
Ingredients for Buffalo Meatballs
Simple Ingredients come together for a delicious buffalo chicken meatballs dish! These meatballs are so simple to make and baked to perfection in the oven. For all measurements, see the recipe card below.
- Ground chicken: Look for gound chicken next to the ground beef.
- Panko bread crumbs: These are lighter and bit finer than bread crumbs.
- Celery: Finely dice the celery, you don’t want it too chunky.
- Minced garlic: Fresh garlic will give you the best flavor.
- Egg: This is the binder for the meatballs and helps it all stick together.
- Green onion: Chop the green onions finely.
- Onion powder: This adds a bit of flavor that blends idealy with the chicken.
- Salt and pepper: Add tp taste.
- Buffalo sauce: Make your own buffalo sauce, which is super easy and absolutly divine.
- Blue cheese crumbles and sliced green onions: This is optional but I highly recommend.
- Ranch for serving: This homemade ranch dressing is creamy, delicious and goes well with these.
How to Bake Buffalo Chicken Meatballs in the Oven
These buffalo chicken meatballs are super easy to make and taste amazing! They are light and tasty with just the right amount of heat. Enjoy these for game night, your next party or get together.
- Prep and mix: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and set aside. In a medium sized bowl combine ground chicken, panko, celery, garlic, egg, green onion, onion powder, and salt and pepper to taste and ¼ cup buffalo sauce.
- Form and Bake: Shape into 1 inch balls and place on the parchment paper. Bake for 14-20 minutes or until cooked through.
- Sauce and Serve: Remove from the oven and toss in remaining sauce. Serve with blue cheese crumbles, ranch drizzle, and green onions.
The Best Chicken Meatball Tips
Use more or less sauce depending on your preference. If you are hoping for your buffalo chicken meatballs to not be as spicy or extra spicy, you get to control the heat in your own home.
- Chicken: Chicken is a lean source of protein and a great combination for the buffalo sauce. If you can’t find chicken you can use ground turkey instead.
- Panko: These are lighter and crispier than breadcrumbs. Since chicken is low-fat panko works best with the chicken. It binds the chicken and provides moisture.
- Celery: These add crunch and texture which is a nice touch with buffalo sauce
- Buffalo Sauce: Make your own for better flavor, and control over the spice.
- How to make sure they are done: The chicken meatballs should register an internal temperature 165 degrees.
- Don’t over work: Don’t over work the chicken mixture or it will be dry and tough.
How To Cook Chicken Buffalo Meatballs in an Instant Pot and Slow Cooker
You can make these buffalo chicken meatballs and keep them warm for a potluck or dinner! Here are more ways to enjoy meatballs.
- Slow Cooker: Place the formed chicken meatballs on a parchment lined cookie sheet. Bake for 4-5 minutes or till lightly browned all over. Placed the browned chicken meatballs in the slow cooker. Pour the desired amount of buffalo sauce and toss gently to coat. Cook on low for 2 hours and serve. Drizzle with ranch or blue cheese and garnish with green onions.
- Instant Pot: Form the balls and turn the instant pot on to saute. Place the meatballs in the instant pot and brown in batches till all the meatballs are slightly browned. Then place all the meatballs back in the instant pot. Pour the rest of the buffalo sauce over the chicken meatballs. Press the poultry button and set the timer for 5 minutes. Quick release the pressure, once the pressure is released remove the lid and stir the meatballs gently. Serve immediately.
Meatballs are easy to make and even more fun to eat. They are great for appetizers, pastas, and dinners. The one of the best thing about meatballs is that they are customizable and go great with many flavors. Eat meatballs on their own or serve with noodles, rice or vegetables for quick delectable dinners. Meatballs are fun to eat with toothpicks, fingers or a fork. Bring meatballs to any meal and it’s an instant party. Try these tried and true meatballs the next time you need a quick scrumptious meal. These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free. Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love. My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick! I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef. Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast. Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it. Print Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove. Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30 More Meatball Recipes to Try
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