Buffalo Chicken Meatballs
Published on February 02, 2026
Quick Summary
These easy Buffalo Chicken Meatballs are juicy, tender, and packed with flavor! Tossed in spicy buffalo sauce and served with creamy blue cheese dip, they’re the perfect appetizer, game-day snack, or easy weeknight dinner. Quick to make and freezer-friendly, these meatballs are sure to become a family favorite.
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Pin ItBuffalo Chicken Meatballs (Perfect for Game Day or Dinner)
If you love buffalo chicken wings but want something easier to make and less messy, these buffalo chicken meatballs are your new favorite. Tender ground chicken is mixed with crunchy panko, fresh vegetables, and just the right amount of spices, then baked and tossed in a bold buffalo sauce. The result? Juicy, flavorful meatballs that pack all the flavor of buffalo wings without the fuss.
I love serving these meatballs with my Blue Cheese Dip, it’s creamy, tangy, and the perfect complement to the heat of the buffalo sauce. Whether it’s for a casual weeknight dinner, a game-day party, or an appetizer for friends, these meatballs are always a hit.
They’re also surprisingly easy to make, freezer-friendly, and versatile. Serve them warm with dip, toss them into a salad, or even make sliders, they’re a little bit spicy, a little bit indulgent, and all-around delicious.
Love buffalo chicken recipes? Be sure to try my Buffalo Chicken Dip, my hearty Buffalo Chicken Chili, and my Crispy Buffalo Chicken Tacos.
Ingredients (with Helpful Notes)
- Ground Chicken: Look for a mix with some fat for juicier meatballs. If you can’t find ground chicken, use ground turkey.
- Panko Breadcrumbs: Keep the meatballs light and tender.
- Shredded Carrots: Adds subtle sweetness and moisture.
- Green Onions & Parsley: Fresh herbs and aromatics brighten the flavor.
- Buffalo Wing Sauce: We use Frank’s RedHot Buffalo Sauce, it adds a flavorful kick without overwhelming heat. If you can’t find Frank’s you can use a different brand of buffalo sauce. There is sauce in the meatballs and they also get tossed in the sauce when they come out of the oven.
- Seasonings: Garlic powder, onion powder, paprika, salt, and pepper balance the spice.
- Blue Cheese Dip: for serving. It’s easy to make and compliments the buffalo flavor nicely.
Tips for Making the Meatballs
- Mix gently, over mixing can make meatballs dense.
- Use a cookie scoop to make evenly sized meatballs for consistent cooking.
- Bake on a parchment-lined sheet for easy cleanup.
- Toss immediately in buffalo sauce when the meatballs come out of the oven for full flavor absorption.
- You can broil for 1 to 2 minutes after tossing for lightly caramelized edges.
- These meatballs are best served warm with creamy blue cheese dip on the side, the cool dip perfectly balances the spicy buffalo flavor.
How to Store
- Freezer: Freeze baked meatballs in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven or microwave before serving.
- Refrigerator: Keep in an airtight container for up to 3 days.
Buffalo Chicken Meatballs
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/2 cup panko
- 1/3 cup shredded carrots
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup buffalo wing sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For tossing and serving:
- 1/3 cup buffalo wing sauce
- Blue cheese dip
Instructions
- Preheat the oven. Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
- Make the meatball mixture. In a large bowl, add the ground chicken, panko, shredded carrots, green onions, parsley, buffalo wing sauce, garlic powder, onion powder, paprika, kosher salt, and black pepper. Gently mix until just combined, don’t overmix.
- Form the meatballs. Using a cookie scoop or your hands, form the mixture into evenly sized meatballs, about 2 tablespoons per meatball. Place them on the prepared baking sheet, spaced slightly apart.
- Bake. Bake for 18 to 22 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Make the blue cheese dip. While the meatballs bake, use a food processor to make the blue cheese dip.
- Toss in buffalo sauce. Transfer the hot meatballs to a large bowl, add the ⅓ cup buffalo sauce, and gently toss until evenly coated. You can broil the meatballs for 1 to 2 minutes for caramelized edges.
- Serve. Serve the buffalo chicken meatballs warm with the blue cheese dip on the side for dipping. Perfect as an appetizer, game-day snack, or easy dinner.
Notes
- .Use ground chicken with a little fat for the juiciest meatballs.
- Don’t overmix the meatball mixture to keep them tender.
- Toss the meatballs in buffalo sauce while they’re hot so they soak up all the flavor.
- Serve warm with blue cheese dip for the perfect spicy-creamy balance.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days
Nutrition
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