5.0 from 6 votes
Buffalo Chicken Meatballs
Buffalo chicken meatballs are the perfect appetizer, snack, or main! They're awesome added to a salad. Simple chicken meatballs are baked, then tossed with homemade buffalo sauce. A healthier, less messy alternative to wings!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 379 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 egg
- 1/2 cup plain breadcrumbs panko or regular is fine
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 tablespoons melted butter divided
- 1 lb. ground chicken or turkey
- 1/3 cup hot sauce (I use Frank's Red Hot)
- 1 tablespoon ketchup
Instructions
- Preheat your oven to 400 degrees F. Melt 6 tablespoons of butter in a glass measuring cup or small bowl. Brush a layer of the melted butter onto a rimmed baking sheet (optional: line with foil first).
- In a large bowl, mix together the egg (1), breadcrumbs (½ cup), milk (¼ cup), garlic powder (½ teaspoon), chili powder (½ teaspoon), kosher salt (½ teaspoon), black pepper (¼ teaspoon), and 2 tablespoons of the melted butter.
- Add the ground chicken to the large bowl and mix together with the breadcrumb mixture. I like using my hands for this for the best texture, but feel free to use a spoon if you prefer.
- Form 1 ½-inch meatballs (I like using a cookie scoop for this) and place on the prepared baking sheet. Bake at 400 degrees F for 20 minutes, or until internal temperature is 165 degrees F.
- Meanwhile, make the buffalo sauce. Add the hot sauce (⅓ cup) and ketchup (1 tablespoon) to the bowl with the remaining melted butter.
- Take the meatballs out of the oven and toss with about half the buffalo sauce. Put them back in the oven and broil on high for 3-5 minutes.
- Toss the meatballs with the remaining sauce. Serve with blue cheese dressing or ranch for dipping, or add to a salad.
Cup of Yum
Notes
- ½
- Cooking time note: This recipe yields about 20 1 ½-inch meatballs, give or take. If you make them bigger or smaller, you may need to adjust cooking time to longer or shorter. This is where a meat thermometer comes in handy (I recommend Thermoworks Thermapen One for a super fast, accurate read!)
- The ketchup adds a little sweetness and thickness to the buffalo sauce, which I love. Feel free to leave it out if you like for a more traditional buffalo sauce (which is just melted butter and hot sauce!).
- Leftovers are good for 2-3 days in an airtight container in the fridge. Just pop them in your microwave or air fryer to reheat.
- You can make these chicken meatballs in advance and freeze them raw or cooked. Cook from frozen and raw at 400 degrees for 30-35 minutes or from frozen and cooked for 25-30 minutes.
- Make these gluten-free by using gluten-free breadcrumbs. Make them dairy free by using ghee instead of butter and plant-based milk.
Nutrition Information
Serving
5meatballs
Calories
379kcal
(19%)
Carbohydrates
11g
(4%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
163mg
(54%)
Sodium
1149mg
(48%)
Potassium
674mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
666IU
(13%)
Vitamin C
15mg
(17%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379
% Daily Value*
| Serving | 5meatballs | |
| Calories | 379kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 1149mg | 48% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.