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A bowl of buffalo chicken meatballs with celery sticks and a bowl of ranch dressing.

Buffalo Chicken Meatball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 20-21 meatballs 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: American


These easy buffalo chicken meatballs are a fun twist on a classic buffalo wings recipe! Perfect for meal prep, work lunches, or a fun weeknight dinner!


  • 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)


  1. Combine: Mix ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium bowl.
  2. 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)
  3. Skillet: Take a 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.
  4. Cover: Turn down to medium heat and then add approximately 1/3 cup of buffalo sauce – cover the pan immediately as it will splatter.
  5. Simmer: Allow meatballs to cook in the buffalo sauce, adding more as needed, about 10-15 minutes or until fully cooked (165 degrees F internal temperature – recommend using a meat thermometer). Toss meatballs occasionally so the buffalo sauce really cooks into them.
  6. Bowl: Place cooked chicken meatballs and sauce into a large bowl and pour additional buffalo sauce on top, as desired. Toss.
  7. Serve: Serve with ranch dressing or blue cheese 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. Place them directly on the plate and reform, as necessary.
  • Homemade Ranch Dressing: this homemade ranch dressing is SO GOOD! Highly recommend!
  • Store-bought Ranch: You can also use store-bought ranch for dipping – I like this kind and this kind!
  • Store-bought Buffalo Sauce: You can easily use store-bought buffalo sauce instead of homemade! I love this one to keep the recipe Whole30/Paleo.
  • Storage: keep leftover meatballs in an airtight container in the fridge for 4-5 days.


  • 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