Ultimate Guide to Irresistible Buffalo Chicken Meatballs: Healthy, Flavorful & Easy to Make

If you’re a devoted fan of classic buffalo wings but are looking for a healthier, more versatile, and equally delicious option, then these Buffalo Chicken Meatballs are about to become your new obsession. This recipe transforms the iconic flavors of spicy buffalo sauce, tangy blue cheese, and crisp celery into amazingly tender and juicy meatballs. They’re not just incredibly tasty; they’re also a fantastic way to incorporate plenty of lean protein and fresh vegetables into your diet, making them a smart choice for any meal.

These meatballs are perfect for meal prep, a satisfying weeknight dinner, or even as an appetizer for your next gathering. Forget the messy frying of traditional wings; these baked meatballs offer all the vibrant taste with a fraction of the effort and guilt. Get ready to experience a burst of flavor in every bite!

I’ve experimented with several chicken meatball variations over the years, and they consistently prove to be a lighter, yet incredibly satisfying, alternative to beef or pork meatballs. Beyond these buffalo-inspired delights, you might also enjoy my Parmesan Chicken Meatballs, which are rich and savory, or my vibrant Pesto Chicken Meatballs. The key to keeping chicken meatballs light and fluffy lies in a few simple techniques, which I’ll share with you in this comprehensive guide.

Why You’ll Love This Buffalo Chicken Meatball Recipe

There are countless reasons to add these buffalo chicken meatballs to your recipe rotation. First and foremost, they deliver all the zesty, spicy, and savory notes of your favorite buffalo wings without the fuss. But the benefits extend far beyond just flavor:

• Healthy & Wholesome: Made with lean chicken breast and packed with finely chopped vegetables like carrots, celery, and red onion, these meatballs are a nutritional powerhouse. They’re a fantastic source of protein and essential vitamins.
• Versatile & Adaptable: Serve them as a main course over rice or noodles, tuck them into a sandwich or wrap, toss them into a salad, or present them as a crowd-pleasing appetizer. They truly fit any occasion.
• Easy to Make: With the help of a food processor, prep time is minimal. The baking method ensures even cooking and less cleanup compared to frying.
• Meal Prep Friendly: These meatballs store beautifully in the fridge and freeze exceptionally well, making them ideal for prepping healthy meals in advance.
• Customizable Spice Level: You control the amount of buffalo sauce, allowing you to tailor the heat to your preference.

Key Ingredients for Authentic Buffalo Flavor

The beauty of this recipe lies in its ability to capture all the signature flavors of buffalo wings and transform them into an easy-to-eat meatball format. Each ingredient plays a crucial role in building an amazingly tender and flavor-packed experience. You’ll find a blend of fresh vegetables, classic dairy components, and, of course, that unmistakable buffalo kick.

We infuse the meatballs themselves with finely minced celery, crumbled blue cheese, and a generous amount of buffalo sauce. This internal flavoring ensures every bite is moist and bursting with the right balance of heat and tang. To round out these bold flavors, we also incorporate aromatic red onion, sweet carrot, pungent garlic, a touch of spicy jalapeño, and the savory goodness of ranch seasoning.

Step-by-Step Method for Perfect Buffalo Chicken Meatballs

Crafting these flavorful meatballs is a straightforward process, especially with the right tools. Whether you’re a seasoned chef or a kitchen novice, you’ll find these steps easy to follow. Our goal is tender, moist meatballs bursting with buffalo goodness.

Prepping Your Ingredients

Begin by preparing your vegetables and chicken. I typically opt for chicken breasts because I almost always have them readily available in my freezer. Plus, since I’ll be using a food processor for the vegetables anyway, it’s convenient to grind the chicken myself. If you prefer, you can start with ground chicken, but you’ll still need to finely chop or process the vegetables to ensure they integrate well into the meatball mixture. The key to light and fluffy meatballs is a finely textured mixture.

Mixing the Meatball Base

When working with a food processor, especially for a larger batch, it’s best to process the ingredients in two separate batches. This ensures everything is evenly distributed and ground to the perfect consistency without overworking the mixture. In the first batch, combine half of your roughly chopped chicken and half of each prepared vegetable (carrot, celery, red onion, jalapeño, and garlic). Pulse until finely minced but not puréed.

For the second batch, add the remaining chicken and vegetables, along with the eggs, panko bread crumbs, blue cheese, ranch seasoning, and a quarter cup of buffalo sauce. Pulse this mixture until well combined. Once both batches are processed, transfer them to a large mixing bowl and gently stir them together until everything is uniformly incorporated. Be careful not to overmix, as this can lead to tough meatballs. The goal is a cohesive, yet still light and airy, mixture.

Shaping and Baking

Next, it’s time to shape your meatballs. Using a 2-ounce spring-loaded scoop helps ensure uniform size, which is crucial for even cooking. Place the scooped portions onto parchment-lined baking trays. To get that perfectly round shape, lightly oil your hands with extra-virgin olive oil and gently roll each portion between your palms. Arrange them on the baking sheets about two inches apart to allow for proper air circulation during baking.

Bake the meatballs in a preheated oven until they are nearly cooked through, reaching an internal temperature of about 155°F. This usually takes around 18-20 minutes. At this stage, they will be firm and lightly golden.

Finishing Touches and Serving

Once the meatballs are almost done, remove them from the oven. Now comes the extra layer of buffalo deliciousness! Drizzle them generously with more buffalo sauce and sprinkle them with white cheddar cheese. Return them to the oven for another 5 minutes, or until the cheese is beautifully melted and bubbly. Continue baking until the internal temperature reaches a safe 165°F. This final bake ensures the cheese is perfectly gooey and the flavors are fully integrated.

Remove the meatballs from the oven and prepare for serving. A final drizzle of cooling ranch dressing over the top is essential to balance the heat. Garnish with a sprinkle of fresh chopped green onions for a touch of color and mild onion flavor. If you’re a true blue cheese aficionado, feel free to add a few more crumbles of blue cheese for an extra punch. Serve them hot and enjoy!

Tips for Success & Variations

To ensure your buffalo chicken meatballs turn out perfectly every time, consider these helpful tips and creative variations:

Optimal Texture and Flavor

• Don’t Overprocess: When using a food processor, pulse the ingredients rather than continuously blending. You want a finely minced, uniform mixture, not a paste, to maintain a tender texture.
• Work in Batches: As mentioned, processing in two batches prevents overcrowding and ensures all ingredients are evenly incorporated, leading to consistently flavored meatballs.
• Oiled Hands are Key: Lightly oiling your hands before rolling helps prevent the mixture from sticking and allows you to create perfectly smooth, round meatballs.
• Achieve Uniform Size: Using a scoop ensures all meatballs are roughly the same size, which is vital for even cooking. Uneven sizes can lead to some meatballs being overcooked while others are still raw.
• Internal Temperature Check: Always use a meat thermometer to confirm your meatballs have reached an internal temperature of 165°F (74°C) for food safety.

Flavor and Dietary Variations

• Adjust the Heat: For more spice, use extra jalapeño or a hotter buffalo sauce. For less heat, reduce the jalapeño or opt for a milder buffalo sauce.
• Cheese Swaps: While white cheddar is fantastic, you can also use mozzarella, Monterey Jack, or even a provolone blend for melting.
• Ground Chicken Alternative: If you’re short on time, using pre-ground chicken is fine, but you’ll still need to finely chop your vegetables to ensure they blend seamlessly into the mixture.
• Gluten-Free Option: Simply substitute panko bread crumbs with a gluten-free bread crumb alternative to make this recipe suitable for those with gluten sensitivities.
• Spice it Up: Add a pinch of cayenne pepper or a dash of smoked paprika to the mixture for an extra layer of flavor complexity.

Serving Suggestions & Meal Ideas

These Buffalo Chicken Meatballs are incredibly versatile and can be served in many delicious ways beyond just eating them straight from the tray:

• Classic Meal: As shown in the images, serve them over fluffy ranch-seasoned rice. To make this, cook 2 cups of rice according to package directions, adding 4 tablespoons of butter and 2 tablespoons of ranch seasoning to the cooking water. Pair with roasted broccoli and fresh celery sticks for a complete meal that mimics the classic buffalo wing experience.
• Submarine Sandwiches: Pile the warm meatballs into toasted hoagie rolls with extra buffalo sauce, melted cheese, and a drizzle of ranch.
• Wraps & Lettuce Cups: For a lighter option, wrap them in large lettuce leaves or tortillas with shredded cabbage, carrots, and ranch dressing.
• Salad Topper: Slice the meatballs and add them to a crisp green salad with a blue cheese vinaigrette for a hearty and flavorful lunch.
• Appetizer Platter: Serve them hot with toothpicks, alongside bowls of ranch and extra blue cheese crumbles for dipping. They’re always a hit at parties!
• Pasta Dish: Toss them with your favorite pasta and a creamy buffalo Alfredo sauce for a unique take on a classic pasta dinner.

Storage and Freezing Instructions

These buffalo chicken meatballs are excellent for meal prepping. Here’s how to store them:

• Refrigeration: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat in the microwave, in the oven at 300°F (150°C) until warmed through, or in a skillet on the stovetop.
• Freezing: These meatballs freeze beautifully!
  • Cooked Meatballs: Once completely cooled, arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat as desired.
  • Uncooked Meatballs: You can also freeze the raw, shaped meatballs. Flash freeze them on a baking sheet, then transfer to a freezer bag. When ready to cook, bake from frozen, adding about 10-15 minutes to the cooking time, ensuring they reach 165°F.

More of my Favorite Meatball Recipes

If you’ve fallen in love with these buffalo chicken meatballs, you’ll be thrilled to discover my other beloved meatball creations. Perhaps my absolute favorite meatball recipe of all time is my Giant Meatballs – they are incredibly satisfying and bring back wonderful childhood memories, reminding me of that classic song! Speaking of childhood favorites, my homemade version of Spaghettios with Meatballs is a playful, easy, and kid-approved dish that tastes infinitely better than anything from a can. And for delightful dinner options with an international flair, don’t miss my Swedish Meatballs with their creamy sauce, or my vibrant Greek Meatballs, packed with Mediterranean flavors. Each recipe offers a unique take on this comforting classic, ensuring there’s a meatball for every craving!

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📖 Recipe

Yield: about 48 Meatballs

Buffalo Chicken Meatballs

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

If you’re a fan of the real thing, you’ll love my Buffalo Chicken Meatballs. They’re a delicious way to get lots of veg and protein in.

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
• 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
• Mozzarella Cheese
• Ranch Dressing, for serving
• Green Onions, minced – for serving
• Celery Stalks, for serving
• Cooked Rice, for serving

Instructions

Heat the oven to 375˚F and line two rimmed baking sheets with parchment paper.

In the bowl of a food processor, combine ½ the chicken, carrot, celery, red onion, jalapeño, garlic, blue cheese, panko, eggs ranch seasoning, buffalo sauce, salt, and pepper and pulse together 20-25 times until a uniformed mixture forms. Do this in two batches, then combine them together in a large bowl.

(I like to make a lot of meatballs if I am going to the trouble, if you don’t want so many, cut the recipe in half.)

Scoop the mixture onto the prepared using a 2-ounce spring loaded scoop until all of the mixture has been portioned. You should get about 14 meatballs.

Using lightly olive oiled hands, roll the portioned meatballs between your hands and space them out 2 inches apart on the baking sheets.

Bake the meatballs in the oven until they reach an internal temperature of 155˚F, 18-20 minutes.

When the meatballs are nearly done, top with some more buffalo sauce and a sprinkle of the white cheddar cheese and bake 5 minutes longer to melt the cheese. Cook just until they reach an internal temperature of 165˚F.

Remove the meatballs from the oven, drizzle over the ranch dressing and top with the green onions.

Meatballs can be enjoyed just like this, or served over rice or noodles for dinner.

To make a meal out of these, I cook up 2 cups of rice to package directions with 4 tablespoons of butter and 2 tablespoons of ranch seasoning in the water, and roast some broccoli to serve on the side along some celery stick just like buffalo chicken wings are ofter served with.

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. The batch is the large size, and even in a very large food processor, it gets too full to evenly distribute everything. Grind the chicken with half the vegetables, then combine the two batches in a large bowl before serving.

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:

10

Serving Size:

1

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.

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