featured 28916

Spicy Buffalo Chicken Meatballs

Unleash the Flavor: The Ultimate Guide to Easy Buffalo Chicken Meatballs

If you’re a devoted fan of classic buffalo wings, prepare to fall in love with these incredibly flavorful Buffalo Chicken Meatballs. They offer all the tangy, spicy, and savory goodness you crave, but in a healthier, more versatile meatball format. Packed with protein and a generous serving of vegetables, these meatballs are not only astonishingly delicious but also a fantastic way to incorporate wholesome ingredients into your diet. Forget the messy wings; these tender, juicy meatballs are a game-changer for appetizers, weeknight dinners, or impressive meal prep!

Looking down at Buffalo Chicken Meatballs served in a bowl over ranch rice with a side of roasted broccoli and celery, one of the meatballs has a bite taken from it.

My kitchen has seen its share of delicious chicken meatball creations. Beyond these buffalo-inspired delights, I highly recommend exploring my Parmesan Chicken Meatballs and my vibrant Pesto Chicken Meatballs. There’s something truly special about a chicken meatball – they’re inherently a lighter option, and I’ve perfected a method to ensure they remain wonderfully light and fluffy with every bite. This Buffalo Chicken Meatball recipe builds on that foundation, infusing bold, unforgettable flavors.

Why You’ll Love These Buffalo Chicken Meatballs

There are countless reasons why these Buffalo Chicken Meatballs are about to become a staple in your meal rotation:

  • Unbeatable Flavor: They deliver that authentic, spicy, and tangy buffalo taste, perfectly balanced with the cool creaminess of blue cheese and ranch.
  • Healthy & Wholesome: Made with lean chicken breast and hidden vegetables, they’re a protein-packed meal that’s surprisingly light and satisfying.
  • Incredibly Versatile: Serve them as a hearty main course over rice or noodles, as a crowd-pleasing appetizer for game day, or tuck them into sliders and wraps.
  • Easy to Make: With the help of a food processor, prep is a breeze, making this recipe accessible even for beginner cooks.
  • Meal Prep Friendly: These meatballs store and reheat beautifully, making them perfect for batch cooking and enjoying throughout the week.
  • Kid-Approved (with adjustments): While spicy, the heat level can be adjusted, and kids often love the familiar flavors, especially when dipped in extra ranch.

Ingredients for Authentic Buffalo Flavor

The magic of these buffalo chicken meatballs lies in their carefully selected ingredients, each contributing to that unmistakable buffalo wing experience. You’ll notice a robust list of flavors commonly associated with traditional buffalo wings, expertly transformed into an easy-to-make meatball recipe. Infusing the meatballs themselves with finely chopped celery, crumbled blue cheese, and a generous amount of buffalo sauce ensures an amazingly tender and flavor-packed result. This blend creates a harmonious profile that is both spicy and savory, with delightful undertones.

I round out all the classic buffalo flavors with aromatic red onion, sweet carrot, pungent garlic, a touch of jalapeño for a kick, and savory ranch seasoning. This thoughtful combination ensures every bite is bursting with complex, satisfying taste.

Ingredients needed to make Buffalo Chicken Meatballs.

What you’ll need for this delicious recipe:

  • Chicken Breast: Lean protein forms the base. Using breasts allows for better control over the texture when processed.
  • Carrot: Adds a touch of sweetness, moisture, and essential nutrients.
  • Celery: A crucial ingredient for that classic buffalo wing flavor and a subtle crunch.
  • Red Onion: Provides a sharp, aromatic depth to the mixture.
  • Jalapeño: Delivers a mild-to-medium heat, easily adjustable by removing seeds.
  • Garlic: Essential for its pungent, savory foundation.
  • Blue Cheese: The quintessential creamy, tangy counterpoint to buffalo sauce.
  • Panko Bread Crumbs: Key for binding the mixture and ensuring a light, tender texture.
  • Eggs: Act as a binder, helping the meatballs hold their shape.
  • Ranch Seasoning: Enhances the savory, herby notes and complements the buffalo flavor.
  • Buffalo Sauce: The star of the show, providing the signature spicy tang. Have extra for serving!
  • Kosher Salt: To enhance all the flavors.
  • Fresh Cracked Black Pepper: Adds a hint of earthy spice.
  • Extra-Virgin Olive Oil: Used for oiling hands and contributing to moisture.
  • White Cheddar Cheese: For melting over the meatballs, adding a mild, creamy layer.
  • Ranch Dressing: A cool, creamy drizzle for serving, just like with wings.
  • Green Onions: Minced, for a fresh, oniony garnish.
  • Celery Stalks: For serving on the side, a nod to the traditional buffalo wing plate.

For precise measurements and quantities, please refer to the comprehensive recipe card below.

Method: Crafting Your Perfect Buffalo Chicken Meatballs

Creating these flavor-packed buffalo chicken meatballs is a straightforward process, largely thanks to the efficiency of a food processor. Here’s a detailed guide to achieve perfect results every time:

Preparation is Key

Begin by meticulously prepping your vegetables and chicken. I personally opt for boneless, skinless chicken breasts because I almost always have them readily available in my freezer. Plus, since a food processor is indispensable for finely chopping the vegetables anyway, it’s just as easy to process the chicken alongside them. If you prefer, you can start with pre-ground chicken, but you will still need to very finely chop all the vegetables—a task made significantly easier with a food processor. Fine chopping ensures the vegetables integrate seamlessly into the meatball mixture, contributing moisture and flavor without being overtly chunky.

Diced Jalapeno, red onion, celery, and carrot on a cutting board with 3 cloves of garlic.
Diced Chicken on a cutting board.

Mixing for Perfection

To ensure all ingredients are evenly distributed and achieve the ideal texture, work in two batches. Place half of the roughly chopped chicken and half of each prepped vegetable (carrot, celery, red onion, jalapeño, garlic) into the bowl of your food processor. Pulse this first batch until the mixture is finely ground and well combined. Then, for the second batch, add the remaining chicken and vegetables, along with the eggs, panko bread crumbs, crumbled blue cheese, ranch seasoning, and a quarter cup of buffalo sauce. Pulse this second batch until uniformly blended. The goal is a cohesive mixture, not a paste.

Once both batches are processed, transfer them into a large mixing bowl. Using your hands or a sturdy spoon, gently but thoroughly stir both batches together until everything is fully incorporated. This two-batch method prevents overcrowding the food processor, ensuring a consistent and perfectly textured meatball mixture.

Diced Chicken, added to a food processor bowl, with the jalapeno, red onion, celery, carrot, and garlic, before pulsing together.
Adding the eggs, ranch seasoning, blue cheese, buffalo sauce, and bread crumbs into the chicken mixture.
Chicken meatball mixture fully blended together in a large bowl.

Shaping Your Meatballs

Next, it’s time to shape your meatballs. Using a 2-ounce spring-loaded scoop (or about 2 tablespoons), portion out the mixture onto parchment-lined baking trays. To achieve perfectly smooth, uniformly shaped meatballs, lightly oil your hands with extra-virgin olive oil and gently roll each portion between your palms. This prevents sticking and creates a beautiful, even surface. Arrange the meatballs about 2 inches apart on the baking sheets to allow for even cooking.

Portioning out the meatball mixture.
Buffalo Chicken Meatballs after baking.

Baking to Golden Perfection

Bake the meatballs in a preheated oven until they are just cooked through. The internal temperature should reach 155°F, which typically takes about 18-20 minutes. Baking on parchment paper prevents sticking and makes cleanup a breeze, ensuring your meatballs brown beautifully without drying out.

The Cheesy Buffalo Finish

When the meatballs are nearly finished baking, it’s time for the delicious final touches. Remove them from the oven, brush or drizzle them with a bit more buffalo sauce, and generously sprinkle them with white cheddar cheese. Return the trays to the oven for another 5 minutes, or until the cheese is perfectly melted and bubbly. The internal temperature should now reach a safe 165°F. This step creates a fantastic, gooey crust of cheese that locks in moisture and amplifies the buffalo flavor.

Topping meatballs with buffalo sauce.
Topping meatballs with white cheddar cheese.
After melting the cheese, Buffalo Chicken Meatballs just out of the oven and topped with ranch dressing and chopped green onions.

Serving Presentation

Once the cheese has melted to perfection, remove the meatballs from the oven. For a final flourish, drizzle them generously with ranch dressing, sprinkle with freshly chopped green onions, and if you’re a true blue cheese enthusiast, add a few more crumbles. These garnishes not only add fresh flavor but also make for an appealing presentation.

After melting the cheese, Buffalo Chicken Meatballs just out of the oven and topped with chopped green onions and ranch dressing.

Expert Tips for the Best Buffalo Chicken Meatballs

Achieving perfectly tender, moist, and flavorful buffalo chicken meatballs is simple with these expert tips:

  • Don’t Overmix: After pulsing in the food processor and combining the batches, mix just until incorporated. Overmixing can lead to tough meatballs.
  • Use a Food Processor: While you can finely dice ingredients by hand, a food processor is highly recommended for achieving the ideal, uniform texture for both chicken and vegetables, ensuring moisture and even cooking.
  • Moist Hands for Shaping: Lightly oiling your hands before rolling the meatballs prevents the mixture from sticking and helps create smooth, uniform spheres.
  • Don’t Overcrowd the Pan: Give your meatballs space on the baking sheet. If they are too close together, they will steam instead of roast, leading to a less desirable texture and browning.
  • Check Internal Temperature: Always use a meat thermometer to ensure the meatballs are cooked through to 165°F for safety and optimal texture.
  • Quality Ingredients Matter: Good quality chicken, fresh vegetables, and your favorite buffalo sauce and blue cheese will make a noticeable difference in the final taste.
  • Adjust Spice Level: Control the amount of jalapeño (and whether you include seeds) and buffalo sauce to match your preferred spice intensity.

What to Serve with Your Buffalo Chicken Meatballs

These versatile Buffalo Chicken Meatballs can be enjoyed in so many ways, making them perfect for any meal or occasion. Here are some fantastic serving suggestions:

  • Ranch Rice & Roasted Veggies: This is my absolute favorite way to make it a complete meal! Cook up some rice according to package directions, but elevate it by adding 4 tablespoons of butter and 2 tablespoons of ranch seasoning to the cooking water. Serve the meatballs over this flavorful ranch rice with a side of roasted broccoli and crisp celery sticks – just like classic buffalo wings are often served.
  • Appetizer Style: Arrange them on a platter with toothpicks for an easy party snack. Serve with bowls of extra ranch dressing and blue cheese dip.
  • Sliders or Sandwiches: Serve them on mini buns or toasted rolls with a drizzle of ranch and some shredded lettuce or coleslaw for delicious buffalo chicken sliders.
  • Pasta Perfection: Toss them with your favorite pasta and a creamy ranch or Alfredo sauce for a comforting dinner.
  • Healthy Bowl: Serve over a bed of mixed greens, quinoa, or cauliflower rice for a lighter, carb-conscious option.
  • Loaded Potatoes: Pile them onto baked potatoes or sweet potatoes, topped with extra cheese, ranch, and green onions.

Make Ahead & Storage Instructions

These Buffalo Chicken Meatballs are excellent for meal prep and freezing, making healthy eating easier throughout the week.

  • Refrigeration: Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
  • Freezing Cooked Meatballs:
    1. Allow the meatballs to cool completely after baking.
    2. Place them in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours, or until solid. This prevents them from sticking together.
    3. Transfer the frozen meatballs to a freezer-safe bag or airtight container. They can be stored for up to 2-3 months.
    4. To reheat, bake from frozen at 350°F (175°C) for 20-25 minutes, or until heated through. Alternatively, microwave individual portions.
  • Freezing Uncooked Mixture: You can also prepare the meatball mixture and freeze it uncooked. Thaw in the refrigerator overnight before shaping and baking as directed.

Delicious Variations to Try

Feeling adventurous? Here are some ways to customize your Buffalo Chicken Meatballs:

  • Spicier Kick: Add an extra jalapeño or a dash of cayenne pepper to the mixture. Use a hotter buffalo sauce.
  • Milder Flavor: Reduce the amount of jalapeño or omit it entirely. Use a milder hot sauce or mix the buffalo sauce with a little tomato sauce.
  • Cheesy Swaps: Instead of white cheddar, try a blend of mozzarella and provolone, or even pepper jack for extra heat.
  • Gluten-Free: Substitute panko bread crumbs with gluten-free panko or finely ground almond flour.
  • Air Fryer Method: For a crispy exterior, cook the meatballs in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway, until cooked through and golden.
  • Smoky Twist: Add a pinch of smoked paprika to the mixture for a subtle smoky undertone.

More of my Favorite Meatball Recipes

Beyond these sensational Buffalo Chicken Meatballs, my collection of meatball recipes offers a variety of flavors and culinary adventures. Perhaps my absolute favorite meatball recipe of all time is my Giant Meatballs – they evoke nostalgic childhood memories and are unbelievably delicious! Speaking of childhood, my homemade version of Spaghettios with Meatballs is incredibly fun, easy to make, thoroughly kid-approved, and undeniably superior to anything you’d find in a can. For those seeking international flavors, my Swedish and Greek meatballs also make for fantastic and memorable dinners!

Did you make this recipe? I’d love to hear about it! Let me know by leaving a review or comment below! And don’t forget to sign up for my newsletter to get new recipes delivered straight to your inbox. You can also follow along with my culinary adventures on Instagram, Pinterest, and Facebook!

📖 Recipe

Looking down at a full tray of Buffalo Chicken Meatballs just out of the oven after melting the cheese and topped with chopped green onions and ranch dressing.

Yield: about 48 Meatballs

Buffalo Chicken Meatballs

Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes

If you’re a devoted fan of classic buffalo wings, prepare to fall in love with these incredibly flavorful Buffalo Chicken Meatballs. They offer all the tangy, spicy, and savory goodness you crave, but in a healthier, more versatile meatball format, packed with protein and vegetables.

Ingredients

  • 2 pounds Chicken Breast, rough chopped
  • 1 large Carrot, peeled and rough chopped
  • 2 large stalks Celery, rough chopped
  • 1 medium Red Onion, rough chopped
  • 1 large Jalapeño, seeds removed
  • 3 cloves Garlic
  • ½ cup Blue Cheese, crumbled
  • ½ cup Panko Bread Crumbs
  • 2 large Eggs
  • 2 tablespoons Ranch Seasoning
  • ¼ cup Buffalo Sauce, + more for serving
  • 1 ½ teaspoons Kosher Salt
  • ¾ teaspoons Fresh Cracked Black Pepper
  • 2 tablespoons Extra-Virgin Olive Oil
  • ½ cup White Cheddar Cheese, shredded
  • Ranch Dressing, for serving
  • Green Onions, minced – for serving
  • Celery Stalks, for serving
  • Cooked Rice, for serving (optional)

Instructions

  • Preheat your oven to 375ËšF (190°C). Line two large rimmed baking sheets with parchment paper for easy cleanup.
  • In the bowl of a food processor, combine half of the roughly chopped chicken breast, half of the carrot, celery, red onion, jalapeño, and garlic. Pulse 10-15 times until the mixture is finely ground and well combined. Transfer this batch to a large mixing bowl.
  • Add the remaining chicken, carrot, celery, red onion, jalapeño, and garlic to the food processor. Also add the blue cheese, panko bread crumbs, eggs, ranch seasoning, and 1/4 cup of buffalo sauce. Pulse another 10-15 times until a uniform, well-blended mixture forms. Be careful not to overmix.
  • Add the contents of the second batch to the large mixing bowl with the first batch. Season with kosher salt and fresh cracked black pepper. Gently combine both batches together using your hands or a sturdy spoon until fully incorporated.
  • Using a 2-ounce spring-loaded scoop (or about 2 tablespoons), portion out the meatball mixture onto the prepared baking sheets. Lightly oil your hands with extra-virgin olive oil and roll each portion between your palms to form smooth, round meatballs. Space them about 2 inches apart on the trays.
  • Bake the meatballs in the preheated oven for 18-20 minutes, or until they reach an internal temperature of 155ËšF (68°C).
  • Remove the meatballs from the oven. Drizzle or brush them with additional buffalo sauce and sprinkle generously with shredded white cheddar cheese. Return them to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly, and the meatballs reach an internal temperature of 165ËšF (74°C).
  • Remove the finished meatballs from the oven. Drizzle with ranch dressing and garnish with minced green onions. If desired, add more blue cheese crumbles.
  • Serve hot as an appetizer or a main course. They are delicious on their own, over ranch rice, or with roasted vegetables like broccoli and celery sticks.
  • To prepare the suggested ranch rice side, cook 2 cups of rice according to package directions, but add 4 tablespoons of butter and 2 tablespoons of ranch seasoning to the water for extra flavor. Serve with roasted broccoli and celery sticks for a complete meal experience.

    • Notes

    While you can use ground chicken for this recipe, you will still need to finely grind all of the vegetables for this in a food processor. I use chicken breasts because I usually have some on hand and not ground chicken. It is also much cheaper to grind your own chicken, and since I have to get the machine dirty anyway, I do it myself.

    Work in two batches when processing the meatball mixture. This recipe makes a large batch, and even in a very large food processor, it can get too full to evenly distribute everything. Process the chicken with half the vegetables first, then process the rest of the ingredients. Combine both batches in a large bowl before shaping the meatballs to ensure uniform flavor and texture.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
    • John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
    • Vollrath 2 oz Stainless Steel Disher – Size 16,Dark Blue
    • SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
    • Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)
    • Anchor Hocking Glass Mixing Bowls, Mixed, Set of 10
    • Cuisinart DFP-14BCNY14-Cup 14 Cup Food Processor, Silver

    Nutrition Information:

    Yield:

    48

    Serving Size:

    1 Meatball

    Amount Per Serving:
    Calories: 296Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 123mgSodium: 767mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 34g

    This is an estimated caloric value, actual numbers may differ based on the ingredients used. Please note that the nutrition information is calculated per serving (1 meatball) assuming a yield of 48 meatballs.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kendell


    Cuisine:

    American
    /
    Category: Chicken & Turkey Recipes

    img 28916 22

    Buffalo Chicken Meatballs served in a bowl over ranch rice with a side of roasted broccoli and celery.