Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs

Buffalo chicken meatballs deliver the bold punch of classic Buffalo wings in a lighter, easier-to-eat form. These bite-sized meatballs suit a weeknight meal, make-ahead lunches, or party appetizers. Expect a moist texture, plenty of heat, and a savory blend of flavors, all wrapped up in a convenient package.

Whether you’re planning a game day menu or simply want to add a little excitement to your dinner routine, these meatballs bring a crowd-pleasing zest to any table. The combination of lean ground chicken, tangy Buffalo sauce, fresh vegetables, and aromatic spices ensures every bite is vibrant and packed with flavor.

Why Make Buffalo Chicken Meatballs?

This recipe stands out for both its flavor and versatility. Here’s what sets it apart:

• Effortless Prep: Minimal chopping and standard pantry staples keep things easy. Perfect for cooks at any skill level.
• Healthier Alternative: Using ground chicken means less fat than traditional beef or pork meatballs.
• Flexible Serving: Serve hot from the oven as a finger food, nestle them in sliders, or add to salads and grain bowls for a spicy protein boost.
• Customizable Heat: Adjust the Buffalo sauce to your preferred spice level.
• Make-Ahead Friendly: Prepare in advance for busy afternoons or spontaneous get-togethers.

Key Ingredients and Substitutions

Create depth and balance with fresh ingredients. The following list covers essentials, plus swaps for dietary preferences:

• Ground Chicken: Use thighs for juicier meatballs, or lean breast for a lighter texture. Ground turkey works equally well.
• Buffalo Sauce: Franks RedHot, Sweet Baby Ray’s, or your favorite brand all fit the bill. For homemade, blend hot sauce with melted butter and a splash of vinegar.
• Panko Breadcrumbs: Japanese-style panko creates a tender, airy meatball. Substitute plain breadcrumbs or gluten-free varieties if needed.
• Crisp Veggies: Finely diced celery and carrot mimic the classic Buffalo wing experience, adding crunch and freshness.
• Green Onions: Lend a pop of color and mild onion flavor. Chives or finely diced red onion work in a pinch.
• Egg: Binds the mixture for uniform, shapely meatballs.
• Seasonings: Garlic powder, onion powder, salt, black pepper—simple spices that lift the savory notes.
• Butter: Mixed with sauce for rich, glossy coating.
• Blue Cheese or Ranch Dressing: Pick your favorite creamy dip for serving. Greek yogurt dressing or a dairy-free ranch offers lighter alternatives.

Ingredients List

Below is a table summarizing what you’ll need:

Step-by-Step Instructions

Here’s how you take those ingredients from fridge to table in just under 40 minutes:

1. Prep the Oven and Pan

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper for easy cleanup.

2. Mix the Ingredients

• In a large bowl, combine the ground chicken, panko, chopped veggies, green onions, egg, 1/2 cup of Buffalo sauce, garlic powder, onion powder, salt, and pepper.
• Mix until just combined, taking care not to overwork the meat for tender results.

3. Shape the Meatballs

• Use a small cookie scoop or two spoons to portion the mixture into 1 1/2-inch balls (about golf ball size).
• Arrange on the prepared baking sheet, leaving a little space between each.

4. Bake

• Slide the sheet into the oven and bake for 18-20 minutes, or until meatballs are cooked through and starting to brown around the edges.
• The internal temperature should reach 165°F (74°C).

5. Make the Buffalo Sauce Coating

• While the meatballs bake, melt butter in a small saucepan over low heat.
• Stir in the remaining 1/4 cup Buffalo sauce until smooth and combined.

6. Toss to Coat

• Once cooked, place the meatballs in a large bowl.
• Pour the warm sauce over the top and toss gently to coat each meatball evenly.

7. Serve

• Arrange the saucy meatballs on a platter.
• Serve hot, with blue cheese or ranch on the side, and scatter extra green onions or chopped parsley for garnish.
• Add sticks of celery and carrot for color and crunch.

Tips for Success

Here’s how to guarantee juicy, flavorful Buffalo chicken meatballs every time:

• Don’t Overmix: Gently combine the ingredients; overworking leads to dense meatballs.
• Keep It Moist: Use chicken with a bit of fat and plenty of fresh vegetables for a juicy bite.
• Uniform Size: Use a scoop to ensure even cooking.
• Wet Hands: Dip your hands in water before rolling to prevent sticking.
• Rest Before Tossing: Let meatballs cool for 2 minutes before adding sauce. This keeps the coating from sliding off.

Variations to Try

Buffalo chicken meatballs are open to interpretation. Try these tweaks:

• Cheesy Upgrade: Stir 1/2 cup crumbled blue cheese or sharp cheddar into the mix before shaping.
• Spice Level: Use a smoky chipotle Buffalo sauce or a milder version as family-friendly options.
• Keto-Friendly: Swap panko for almond flour.
• Different Protein: Ground turkey or lean pork can stand in for the chicken.
• Slow Cooker Method: Brown meatballs briefly in a skillet. Place in a slow cooker, top with sauce, and cook on high for 2 hours.

Serving Ideas

Turn these meatballs into a meal or party centerpiece. Here are a few options:

• Classic Appetizer Platter: Arrange on a platter with toothpicks, surrounded by celery, carrots, and dipping sauces.
• Buffalo Sub: Pile onto a toasted hoagie roll, smother with extra sauce, and top with coleslaw.
• Power Bowl: Add to a bowl of greens, quinoa, and avocado for a spicy, protein-rich lunch.
• Pizza Topping: Slice the meatballs and spread over pizza dough, drizzle with ranch, and bake.

Make-Ahead, Storage, and Reheating

Take advantage of the practical side of Buffalo chicken meatballs for easy meal planning:

• To Make Ahead: Form meatballs and chill on the baking sheet up to 24 hours before baking.
• Storage: Cool cooked meatballs completely, then refrigerate in an airtight container for 3-4 days.
• Freezing: Freeze baked or unbaked meatballs on a sheet, transfer to a freezer bag, and store up to 3 months. Thaw overnight in the fridge before using.
• Reheating: Reheat in the oven at 350°F until hot, or microwave for quick meals. Brush with a little extra sauce before reheating to enhance moisture and taste.

Frequently Asked Questions

Can I make these gluten-free?
Substitute gluten-free panko or almond flour for the traditional breadcrumbs.

How do I keep them from drying out?
Don’t use chicken breast that’s too lean; a blend with some dark meat stays juicier.

Are these good at room temperature?
Serve immediately for best flavor, but they hold up reasonably well on a buffet for a couple of hours.

How can I make them spicier?
Add diced jalapeño or a dash of cayenne to the mix, or serve with extra hot sauce.

What’s the best dip?
Blue cheese and ranch are always hits. Greek yogurt-based dips also work.

Buffalo chicken meatballs offer a flavorful twist on a game day tradition. With simple ingredients, minimal prep, and loads of ways to serve and store them, they’re a reliable addition to your recipe roster. Each batch turns out boldly seasoned, juicy, and coated in just the right amount of tangy, buttery Buffalo sauce. Whether for parties, family dinners, or quick snacks, expect this recipe to earn repeat requests.