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Buffalo Chicken Meatballs

These buffalo chicken meatballs are pan seared and smothered in a spicy and tangy ranch sour cream sauce for a fun and flavorful dish with a kick!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 395 kcal
Course: Main Course
Cuisine: American

Ingredients

Meatballs:
  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Worcestershire sauce 
  • 1 tablespoon Frank's Red Hot Original Sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil (for frying)
  • Chopped scallions (for serving) optional, to taste
Sauce:
  • 2 tablespoons butter
  • 1/4 cup Frank's Red Hot Original Sauce
  • 1 tablespoon ranch seasoning I used Hidden Valley
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup sour cream

Instructions

    Cup of Yum
  1. To a prep bowl, add all the meatball ingredients (except for the olive oil and scallions). With your hands, mix it together well, but don't overwork the mixture. The mixture will be quite wet. Form 1" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.
  2. Add the olive oil to a skillet and let it heat up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.
  3. If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan). Take the skillet off the heat for a minute or so to let it cool a bit.
  4. Reduce the heat to medium. Add the butter to the skillet, along with the hot sauce, ranch seasoning, and chicken broth. Whisk until smooth. Let it bubble for a minute or two, then add the meatballs back to the skillet.
  5. Cook the meatballs for 5 minutes or so, until they're cooked through (165F) and the sauce has reduced a bit.
  6. Turn the heat off and stir in the sour cream (I toss it with 2 spoons to do this easily). Serve with chopped scallions sprinkled over top.

Notes

  • The sauce is fairly salty, so you may want to make your own homemade ranch seasoning if you need it to be low sodium (see a recipe linked within the blog post).
  • If the sauce becomes too thick, add a splash of chicken broth.
  • Meatballs will cook at a different rate depending on how big/small you make them, so I recommend using an instant read meat thermometer to be safe.

Nutrition Information

Calories 395kcal (20%) Carbohydrates 10g (3%) Protein 24g (48%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 168mg (56%) Sodium 1380mg (58%) Potassium 715mg (20%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 414IU (8%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 395

% Daily Value*

Calories 395kcal 20%
Carbohydrates 10g 3%
Protein 24g 48%
Fat 29g 45%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 168mg 56%
Sodium 1380mg 58%
Potassium 715mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 414IU 8%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.