These tender Buffalo Chicken Meatballs are a spin on your classic appetizer or a fun and different weeknight dinner! They are perfect for meal-prep and work lunches. Or a delicious game day snack this football season!
Best Ever Buffalo Chicken Meatballs
I am such a huge fan of all things buffalo, you guys. I swear I could eat buffalo wings every other day – I just don’t get sick of them and they always hit the spot! But, I thought I would mix things up today and do a fun spin on a classic chicken wing recipe! Enter, easy buffalo chicken meatballs for a healthier alternative. The perfect party appetizer to enjoy on football sundays. I cannot wait for you to try them!
If you also love chicken meatballs, you should also try our blog-favorite Greek Chicken Meatballs!
What You Will Need
- ground chicken: love using ground chicken – a nice and lean meat that is perfect for making a healthier meatball. You could also sub with ground turkey.
- egg & almond flour: the binding agents that help hold these tender meatballs together.
- onion powder, garlic powder, kosher salt, and ground black pepper – a classic combination of seasonings that bring so much great flavor!
- olive oil: for your hands – helps with the sticky ground chicken.
- buffalo sauce: homemade or store-bought from your local grocery store (check ingredients for Paleo/Whole30).
How To Make Buffalo Chicken Meatballs
To start this buffalo chicken meatballs recipe, you can place all of the meatball ingredients in a medium bowl and mix to fully combine.
Scoop about a tablespoon of the chicken mixture at a time and roll in your clean hands to form a meatball. Continue this process to form all of the meatballs. Sear chicken meatballs in a hot cast iron skillet, cook on all sides in a single layer on medium heat. Add buffalo sauce and let simmer as chicken meatballs fully cook. They should reach an internal temperature of 165 degrees F (use a meat thermometer).
Pro tip: we love using a cookie scoop or ice cream scoop to keep the meatballs a uniform size and shape.
Transfer meatballs to a large mixing bowl and drizzle a little bit of extra buffalo sauce on top. Serve with your favorite dip and celery sticks!
What To Serve With Buffalo Chicken Meatballs
We love to serve these very similar to the same way we serve traditional buffalo chicken wings. Fresh celery sticks are a great side to buffalo chicken meatballs! They give you a nice break from the spiciness of the meatballs as well as nice crunch. You could also do raw broccoli or even cauliflower. They are also great for dipping in ranch dressing or blue cheese dressing! And feel free to sprinkle some chopped green onions or blue cheese crumbles on top!
Can I Make Meatballs In The Slow Cooker
Yes! You could totally make slow cooker buffalo chicken meatballs in your crock pot! To do this I would make the meatball mix and roll them into balls, as directed, and then I would sear them on the stove top or bake them in the oven on a parchment-lined baking sheet at 375 for about 25 minutes. Then place them in the slow cooker along with your sauce and cook on LOW for 2 hours. Expect some separation when it comes to the sauce, but you should be able to stir to recombine.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Buffalo Chicken Meatballs – a spin on your classic appetizer or a fun and different weeknight dinner! These Buffalo Chicken Meatballs are perfect for meal-prep and work lunches!
- 1 lb ground chicken
- 1 large egg
- 1/2 cup almond flour (sub breadcrumbs if not Whole30/paleo)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- oil (to help with forming meatballs)
- 1 batch of homemade buffalo sauce (or approx. 1 cup store bought buffalo sauce)
- Combine: Combine ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium mixing bowl.
- Scoop: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)
- Skillet: Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.
- Cover: Turn down heat to medium and then add approximately 1/3 cup of buffalo sauce – then cover the pan immediately as it will splatter.
- Simmer: Allow meatballs to cook in the buffalo sauce, adding more as needed, about 10-15 minutes or until fully cooked (165 internal temperature – I recommend using a meat thermometer). Toss meatballs occasionally so the buffalo sauce really cooks into them.
- Bowl: Place cooked chicken meatballs and sauce into a large bowl and pour additional buffalo sauce on top, as desired. Toss.
- Serve: Serve with ranch dressing and celery sticks.
- Ground Chicken: Ground chicken can be very sticky so it helps to have a little bowl of oil next to you when you are making the chicken meatballs. Get a little oil on your fingers and then rub on the inside of the cookie dough scoop before scooping the meatball mixture. Then place directly onto the plate and just reform as necessary.
- Homemade Ranch Dressing: this homemade ranch dressing is SO GOOD! Highly recommend!
- Store-bought Buffalo Sauce: You can easily use store-bought buffalo sauce instead of homemade! I like this kind and this kind -both are Whole30/Paleo.
- Store-bought Ranch: You can also use store-bought ranch for dipping – I like this kind and this kind!
- Can I Bake the Meatballs: YES! Just bake the meatballs on a parchment-lined baking sheet at 375 for about 18-22 minutes (or until internal temp is 165). Then toss them in the sauce. I personally prefer the stove-top version, but if you are more of an oven-baked chicken meatball person I totally get it!
- Almond Flour Substitutes: If you are wanting these Whole30/Paleo but can’t do the almond flour, I would suggest a cassava flour or something similar. If you aren’t concerned with Whole30/Paleo you can simply use breadcrumbs in place of the almond flour!
- Serving Size: 6oz
- Calories: 242
- Sugar: 0.5 g
- Sodium: 439.2 mg
- Fat: 13.9 g
- Carbohydrates: 3 g
- Protein: 18.6 g
- Cholesterol: 114.3 mg
Keywords: Buffalo Chicken Meatballs