If you are a spicy wing lover, you will be all over these Buffalo Chicken Meatballs. This makes for a great appetizer or meal. Serve over rice, mashed potatoes, or noodles for a complete meal. It’s spicy but not too spicy, especially if you dip them in a cooling sauce like ranch or blue cheese.
What do you serve with Buffalo chicken meatballs? Try these recipes for Pico de Gallo and Easy Guacamole Recipe.
I made these on the smaller size so it would be great for serving at a party, but you can make them any size you wish. They are extremely tender and flavorful.
Why I Love This Recipe
- Spicy but not too spicy
- Easy to make
- Great for game day
- Perfect for a casual party
- Easily portable
Helpful Items for This Recipe
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Stainless Steel Measuring Cups & Spoons Set, for Cooking & Baking (10)
OXO Good Grips 3-Piece Plastic Mixing Bowl Set – Cadet Blue, Tower Gray, Jade, Small, Medium, Large
Chip and Dip Serving Set Melamine Tray Divided Platters (White)
Ingredients in these Buffalo Chicken Meatballs
Ingredients
For the Meatballs
Soft white bread, no crust – White bread is the best for these, it helps bind the meatballs together.
Milk – Whatever milk you have on hand, 2 % works great.
Large egg – These are the ones I almost always buy.
Packet ranch seasoning – Great idea for an amazing seasoning. So easy too!
Ground chicken – This is usually very easy to find.
For the sauce
Butter – You can use unsalted if you have that on hand.
Unsalted chicken stock – You can use low sodium or unsalted chicken stock.
Hot sauce – I like to use Frank’s for this sauce as it is flavorful without being too hot.
Water and cornstarch – This is used as a thickener for the sauce.
Ranch or bleu cheese dressing for serving – Whatever you prefer.
How to Make Buffalo Chicken Meatballs
Preheat the broiler to high. Line a baking sheet with parchment paper and set it aside.
In a large bowl, add the bread, milk, egg, and ranch seasoning, stir to combine.
Add the chicken and gently mix with the other ingredients; try not to overmix. The mix will be loose.
Place 1 tablespoon-sized dollops of the mixture onto the prepared sheet tray, not touching. I like to use a cookie scoop for this.
Place the sheet tray on the middle rack in the oven and broil for 10-12 minutes until golden brown and the internal temperature reaches 165°F.
While the meatballs are cooking, make the sauce by melting the butter in a large skillet over medium heat.
Add the chicken stock and hot sauce, stir to combine.
Whisk together the water and cornstarch in a small bowl.
Bring the sauce to a simmer and slowly stream in the cornstarch mixture while whisking constantly. You may not have to use it all. Try about half, then add more to achieve your desired thickness.
Once the meatballs are cooked, add them to the sauce and continue simmering for 5 minutes. Serve immediately with ranch or sauce of your choice.
Recipe Tips!
Reheating
To reheat, do so in the microwave or back in the skillet with another splash of chicken stock to loosen up the sauce.
Storage
Keep in the fridge for up to 3 days. You can also freeze them in an air-tight container for up to 3 months.
DO YOU LOVE THE FLAVOR OF BUFFALO HOT SAUCE?
If you love the flavor of Buffalo hot sauce like we do, then we have more great meals for you to try!!
Buffalo Chicken Meatballs Recipe
Ingredients
Meatballs
- 1/2 cup torn soft white bread no crust
- 2 tablespoons milk
- 1 large egg
- 1 ounce packet ranch seasoning
- 1 pound ground chicken
For the sauce:
- 2 tablespoons unsalted butter
- 3/4 cup unsalted chicken stock
- 1/4 cup hot sauce
- 2 tablespoons water
- 2 tablespoons cornstarch
- ranch or bleu dressing for serving
Instructions
- Preheat the broiler to high. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, add the bread, milk, egg, and ranch seasoning, stir to combine.
- Add the chicken and gently mix with the other ingredients; try not to overmix. The mix will be loose.
- Place 1 tablespoon-sized dollops of the mixture onto the prepared sheet tray, not touching. I like to use a cookie scoop for this.
- Place the sheet tray on the middle rack in the oven and broil for 10-12 minutes until golden brown and the internal temperature reaches 165°F.
- While the meatballs are cooking, make the sauce by melting the butter in a large skillet over medium heat.
- Add the chicken stock and hot sauce, stir to combine.
- Whisk together the water and cornstarch in a small bowl.
- Bring the sauce to a simmer and slowly stream in the cornstarch mixture while whisking constantly. You may not have to use it all. Try about half, then add more to achieve your desired thickness.
- Once the meatballs are cooked, add them to the sauce and continue simmering for 5 minutes. Serve immediately with ranch or sauce of your choice.
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