30 Minute Buffalo Chicken Meatballs Recipe

Introduction

These 30 Minute Buffalo Chicken Meatballs are a flavorful and easy appetizer or meal option. Tender ground chicken meatballs are tossed in spicy buffalo sauce and perfectly paired with cool ranch or blue cheese dressing. Ready in under half an hour, they’re perfect for game day or a weeknight dinner.

Ingredients

• 1 1/2 pounds ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 small carrot, finely grated
• 1 stick celery, minced
• 2 green onions, minced
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup buffalo sauce (such as Frank’s)
• 3 tablespoons ranch or blue cheese dressing

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper or a baking mat and set it aside.
2. Step 2: In a large mixing bowl, combine ground chicken, panko breadcrumbs, and beaten egg. Let the panko soak in the egg for 5 minutes.
3. Step 3: Add grated carrot, minced celery, green onions, garlic, paprika, salt, and pepper to the bowl. Mix gently with your hands or a spatula just until combined, avoiding overmixing.
4. Step 4: Shape the mixture into meatballs using a spoon or cookie scoop and place them evenly on the prepared baking sheet.
5. Step 5: Bake for 15–20 minutes until cooked through and the internal temperature reaches 160°F (71°C).
6. Step 6: Transfer the meatballs to a bowl, add buffalo sauce, and toss gently to coat them evenly.
7. Step 7: Serve immediately with ranch or blue cheese dressing drizzled on top, and garnish with extra green onions if desired.

Tips & Variations

• For extra creamy flavor, fold 1/3 cup of blue cheese or mozzarella into the meatball mixture or stuff it inside each meatball before baking.
• Use gluten-free breadcrumbs if you want to make this recipe gluten-free.
• Adjust the buffalo sauce amount to your preferred level of spiciness.

Storage

Let the meatballs cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. To freeze, spread the cooled meatballs on a baking sheet and freeze until firm, then transfer to a freezer-safe container for up to 3 months. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through; add a few extra minutes if reheating from frozen. Alternatively, microwave for 1–2 minutes or reheat in a skillet over medium-low heat with a splash of water or sauce to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey can be substituted in this recipe with similar results. Just be sure to check the internal temperature for doneness.

What can I serve with these buffalo chicken meatballs?

These meatballs pair well with celery sticks, carrot sticks, a fresh salad, or even over rice or pasta for a more substantial meal.

30 Minute Buffalo Chicken Meatballs Recipe

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★★★★★

4.5 from 79 reviews

These 30 Minute Buffalo Chicken Meatballs are a quick and flavorful appetizer or main dish featuring ground chicken mixed with fresh veggies and spices, baked to perfection, and tossed in tangy buffalo sauce. Served with ranch or blue cheese dressing, they deliver a perfect balance of spicy and creamy in every bite.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 20 medium-sized meatballs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Meatball Mixture

• 1 1/2 pound ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg – lightly beaten
• 1 small carrot – finely grated
• 1 stick celery – minced
• 2 green onions – minced
• 3 cloves garlic – minced
• 1/2 tsp paprika
• 1/2 tsp kosher sea salt
• 1/4 tsp ground black pepper

Sauce & Serving

• 1/3 cup buffalo sauce (such as Frank’s buffalo sauce)
• 3 tablespoons ranch dressing or blue cheese dressing

Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a standard-size baking sheet with parchment paper or a baking mat and set aside to prepare for baking the meatballs.
2. Combine ingredients: In a large mixing bowl, add the ground chicken, panko breadcrumbs, and lightly beaten egg. Let the panko soak in the egg for 5 minutes to help bind the meatballs. Then, add the grated carrot, minced celery, green onions, garlic, paprika, kosher salt, and black pepper. Mix gently using your hands or a spatula until just combined to avoid dense meatballs.
3. Form and bake meatballs: Using a spoon or a cookie scoop, shape the mixture into evenly sized meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes until they are cooked through and reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
4. Toss with buffalo sauce: Remove the meatballs from the oven and transfer them into a bowl. Add the buffalo sauce and toss gently to coat each meatball thoroughly with the sauce.
5. Serve: Serve the buffalo chicken meatballs immediately, drizzled with ranch or blue cheese dressing and garnished with extra green onion if desired for added freshness and flavor.

Notes

• You can fold 1/3 cup of blue cheese or mozzarella into the meat mixture or stuff cheese inside the meatballs for extra richness.
• Store cooled meatballs in an airtight container in the refrigerator for 3–4 days.
• To freeze, place cooled meatballs on a baking sheet to freeze until firm, then transfer to a freezer-safe container for up to 3 months.
• Reheat frozen or refrigerated meatballs in a 350°F (175°C) oven for 10–12 minutes until warmed through; add extra time if reheating from frozen.
• For a quicker reheat, microwave for 1–2 minutes or warm gently in a skillet over medium-low heat with a splash of water or sauce to keep moist.

Keywords: Buffalo chicken meatballs, quick chicken meatballs, baked buffalo meatballs, game day appetizers, spicy chicken balls