Buffalo Chicken Meatballs are a delightful twist on a classic favorite. Combining the savory taste of ground chicken with the fiery kick of buffalo wing sauce, these meatballs are incredibly flavorful, tender, and juicy. You’ll get bursts of flavor with every bite, thanks to the added green onions and shredded carrots, which also give a lively color to the dish. They make the ideal appetizer for game day, a fun party snack, or even a quick dinner pick-me-up during the week.

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I remember the first time I craved something spicy and comforting yet wanted to keep it simple. I went into the kitchen, gathered some ingredients, and began experimenting. The result? A batch of Buffalo Chicken Meatballs that not only satisfied my craving but also delighted my family. If you’re looking for a dish that’s quick, affordable, and sure to impress, look no further! It’s time to whip up these tasty bites; trust me, your taste buds will thank you.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Buffalo Chicken Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Buffalo Chicken Meatballs

Why You’ll Love This Recipe

Simple & Quick: Prep in just about 10 minutes, and bake for 30 — dinner is served in no time!
Irresistible Flavor: Each meatball is packed with a delightful combination of spicy and savory flavors.
Eye-Catching Appeal: The vibrant colors from the shredded carrots and green onions make these meatballs visually appealing.
Flexible Serving: Perfect for game nights, gatherings, or a cozy dinner at home; these meatballs fit any occasion.
Diet-Friendly Options: Use gluten-free panko for a gluten-free version, and feel free to swap out the buffalo sauce for a milder version if you prefer.

Ingredients You’ll Need

1 pound ground chicken: A lean protein that provides the base for your meatballs. You can substitute with ground turkey if desired.
1/2 cup panko: This Japanese-style breadcrumb adds a delightful crunch and light texture; regular breadcrumbs can work in a pinch but won’t be as crispy.
1/3 cup shredded carrots: For sweetness and color; these also keep the meatballs moist. Use pre-shredded carrots or a box grater for convenience.
1/3 cup chopped green onions: They add a fresh, vibrant flavor; you can use chopped chives for a different taste.
1/4 cup chopped fresh parsley: This brightens the flavor and adds a touch of freshness; dried parsley can be an alternative but won’t be as fragrant.
1/4 cup buffalo wing sauce: The star ingredient that gives the meatballs their spicy kick; adjust to your taste or substitute with a milder hot sauce if preferred.
1/2 teaspoon garlic powder: For a hint of garlicky goodness; fresh minced garlic can be used, but use less to avoid overpowering the dish.
1/2 teaspoon onion powder: Adds depth without the sharpness of raw onions.
1/2 teaspoon paprika: For a subtle sweetness and color; smoked paprika can be a great alternative for a smoky flavor.
1/2 teaspoon kosher salt: Enhances all the flavors; feel free to adjust depending on your dietary needs.
1/4 teaspoon black pepper: Brings a subtle spiciness; crushed red pepper flakes can be added for extra heat.
1/3 cup buffalo wing sauce: You’ll coat the cooked meatballs in this sauce for extra flavor.
Blue cheese dip: The perfect cooling counterpart to the spicy meatballs. You can use store-bought or make your own with blue cheese, sour cream, and a splash of lemon juice.

How to Make Buffalo Chicken Meatballs

Preheat the oven: Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup or lightly grease it.
Make the meatball mixture: In a large bowl, combine 1 pound ground chicken, 1/2 cup panko, 1/3 cup shredded carrots, 1/3 cup chopped green onions, 1/4 cup chopped fresh parsley, 1/4 cup buffalo wing sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gently mix everything together until just combined; be careful not to overmix, or your meatballs may become tough.
Form the meatballs: Use a cookie scoop or your hands to shape the mixture into evenly sized meatballs, about 2 tablespoons each. Place them on the prepared baking sheet, spaced slightly apart to allow for even cooking.
Bake: Bake the meatballs in the preheated oven for 18 to 22 minutes, or until they are cooked through and reach an internal temperature of 165°F. You’ll know they are ready when they are golden and firm to the touch.
Make the blue cheese dip: While the meatballs are baking, whip up a quick blue cheese dip using a food processor. Simply blend blue cheese, sour cream, and lemon juice together until smooth and creamy.
Toss in buffalo sauce: Once baked, transfer the hot meatballs to a large bowl. Add 1/3 cup buffalo wing sauce and gently toss until they’re evenly coated. For an extra touch, you can broil the meatballs for 1 to 2 minutes to caramelize the edges just a bit.
Serve: Serve the buffalo chicken meatballs warm with a side of blue cheese dip for dipping. These are sure to be a hit as a snack or side!

Storing & Reheating

To store leftover Buffalo Chicken Meatballs, keep them in an airtight container at room temperature for up to 2 hours. If storing longer, place them in the refrigerator for up to 3 days. For freezing, arrange the meatballs in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag for up to 3 months. When reheating, warm them in a preheated oven at 350°F for about 15 minutes, or until heated through. Keep in mind the texture may soften a bit, but a quick toss in fresh buffalo sauce can refresh them beautifully.

Chef’s Helpful Tips

Avoid the common mistake of overmixing the meatball mixture; this will ensure a tender texture.
Room temperature ingredients work best, especially if you’ve chilled your ground chicken to make handling easier.
Use a cookie scoop to ensure evenly sized meatballs that cook uniformly.
If you like a kick, add a touch more garlic powder or even some cayenne pepper to the mixture!
Feel free to make the meatballs ahead of time — just store them uncooked until you’re ready to bake.

Buffalo Chicken Meatballs don’t just deliver on flavor; they also promise an experience that entices your senses and makes you want to keep coming back for more. I encourage you to play around with this recipe—perhaps try different dipping sauces or spices, or even experiment with adding some cheese in the middle of the meatballs! No matter how you choose to enjoy them, I’m certain they’ll become a favorite in your household. Gather your ingredients and get ready for a flavorful cooking adventure!

Recipe FAQs

Can I make these meatballs in advance?

Absolutely! You can prepare the meatball mixture ahead of time and store it in the fridge for up to a day before baking. Just remember to shape them into balls right before baking.

Can I use a different type of meat?

Yes, ground turkey or even lean pork can be used instead of chicken in Buffalo Chicken Meatballs. Just keep in mind that cooking times might slightly vary.

How can I make these meatballs spicier?

If you love heat, consider adding crushed red pepper flakes to the meatball mixture or using a hotter variety of buffalo sauce. You could also serve them with a spicier dipping sauce on the side.

What should I serve with these meatballs?

Buffalo Chicken Meatballs are fantastic on their own, but you can serve them with celery and carrot sticks, or pair them with a salad for a more balanced meal. Enjoy experimenting!

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