These tender, juicy buffalo chicken meatballs bring all the flavor you love from buffalo wings without the mess. Golden-brown on the outside, perfectly seasoned inside, and tossed in a buttery hot sauce that clings to every bite. I first made these on a Sunday afternoon when my family was craving something spicy but I didn't want to deal with frying wings. They've been a weeknight favorite ever since, and they come together in about 40 minutes with ingredients you probably already have.
If you're looking for more easy dinner ideas, you might also love this Chicken Diablo or these Cheeseburger Quesadillas. For something with a kick, try our Jalapeño Popper Chicken Soup.
Why You'll Love These Buffalo Chicken Meatballs
These buffalo chicken meatballs are so much easier than traditional wings. You get all that tangy, spicy flavor without standing over a fryer or dealing with sticky fingers. The lean ground chicken keeps them light, and the almond meal makes them gluten-free and low-carb without sacrificing any texture. They're tender, never dry, and the homemade blue cheese sauce is creamy and cooling against all that heat. Whether you need a healthy weeknight dinner or a game day appetizer that'll actually impress people, these meatballs deliver every time.
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Buffalo Chicken Meatballs Ingredients
Here's everything you need to make these flavorful Buffalo Chicken Meatballs and creamy blue cheese sauce.
For the Meatballs & Buffalo Sauce:
- Ground chicken: Lean ground chicken is the base of these meatballs and keeps them light while packing in plenty of protein.
- Almond meal: This acts as a binder and keeps the meatballs gluten-free and low-carb. You can use bread crumbs if you're not watching carbs.
- Egg: Helps bind all the ingredients together and keeps the meatballs moist.
- Garlic cloves: Minced garlic adds a punch of savory flavor that balances the heat.
- Onion: Finely chopped onion brings sweetness and moisture to each bite.
- Green onions: These add a mild, fresh onion flavor and a pop of color.
- Celery: Finely chopped celery gives that classic buffalo wing flavor and a slight crunch.
- Parsley: Fresh parsley brightens the flavor and adds a touch of freshness.
- Salt and pepper: Essential for seasoning and bringing out all the other flavors.
- Cayenne pepper: Ground cayenne brings the heat. Adjust based on your spice preference.
- Frank's Original Red Hot Sauce: This is the classic buffalo sauce base with the perfect tang and heat.
- Butter: Melted butter mixed with hot sauce creates that signature buffalo flavor.
For the Blue Cheese Sauce:
- Greek yogurt: Fat-free plain Greek yogurt adds creaminess and tang while keeping things lighter.
- Mayonnaise: Gives the sauce its rich, smooth texture.
- Buttermilk: Fat-free buttermilk thins the sauce to a drizzle-able consistency and adds tanginess.
- Lemon juice: A squeeze of fresh lemon brightens the sauce and cuts through the richness.
- Salt and pepper: Season the sauce to balance all the flavors.
- Green onion: Finely sliced green onion adds a mild bite and freshness.
- Blue cheese: The star of the sauce. Softening it first helps it blend smoothly.
- Parsley: Finely chopped parsley adds color and a fresh note.
- Celery: More finely chopped celery gives texture and that classic buffalo pairing.
How to Make Buffalo Chicken Meatballs
Let's get these delicious Buffalo Chicken Meatballs made and coated in that tangy buffalo sauce.
For the Meatballs & Buffalo Sauce:
Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix the meatball mixture: In a large bowl, combine the ground chicken, almond meal, egg, minced garlic, chopped onion, green onions, celery, parsley, salt, pepper, and cayenne. Stir everything together until it's fully combined and you don't see any dry spots.
Form the meatballs: Use a 1½-inch ice cream scoop to portion out the mixture. If the meat sticks to the scoop, dip it in water between scoops, or wet your hands slightly and roll each portion into a ball.
Bake: Arrange the meatballs on your prepared baking sheet with a little space between each one. Bake for 18 to 20 minutes, until the edges are golden and a meat thermometer inserted into the center reads 165°F (74°C).
Make the buffalo sauce: While the meatballs bake, melt the butter in a pot over medium heat. Stir in the Frank's Red Hot Sauce and let it warm through for 1 to 2 minutes so the flavors blend together. Remove from heat.
Coat the meatballs: Once the meatballs are done, gently transfer them to the pot with the buffalo sauce. Toss them carefully to coat every side. As the sauce cools slightly, it'll cling to the meatballs and create a beautiful, flavorful coating.
Serve: Plate the meatballs immediately and drizzle with blue cheese sauce if you'd like that cooling contrast.
For the Blue Cheese Sauce:
Combine the base: In a small bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, lemon juice, salt, and pepper until smooth.
Add the blue cheese: Warm the blue cheese crumbles in the microwave for about 30 seconds to soften them up, then stir them into the yogurt mixture until they're well incorporated.
Finish the sauce: Mix in the chopped parsley and celery for extra flavor and texture.
Garnish and serve: Spoon the sauce over the meatballs or serve it on the side for dipping. Top with extra blue cheese crumbles, parsley, and celery if you want to make it look extra pretty.
Equipment For Buffalo Chicken Meatballs
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- 1½-inch ice cream scoop (or tablespoon)
- Meat thermometer
- Medium pot for buffalo sauce
- Small bowl for blue cheese sauce
- Whisk
Substitutions and Variations
Not low-carb? Swap the almond meal for regular bread crumbs or panko.
No Frank's? Any hot sauce will work, though Frank's gives that classic Buffalo Chicken Meatballs flavor.
Dairy-free? Use dairy-free yogurt and skip the blue cheese sauce, or make a ranch-style sauce with dairy-free ingredients.
Extra veggies: Add finely grated carrot or zucchini to the meatball mixture for added moisture and nutrients.
Spice level: Cut the cayenne in half for milder meatballs, or add an extra pinch if you like things fiery.
Turkey option: Ground turkey works just as well as chicken if that's what you have on hand.
Storage and Reheating Tips
Refrigerator: Store leftover meatballs in an airtight container in the fridge for up to 4 days. Keep the blue cheese sauce separate.
Freezer: Freeze cooked meatballs (without sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm meatballs in a 350°F oven for 10 to 12 minutes, or microwave in 30-second intervals until heated through. You can toss them in fresh Buffalo Chicken Meatballs sauce after reheating to refresh the flavor.
Blue cheese sauce: This keeps in the fridge for 3 to 4 days. Give it a good stir before serving.
Serving Suggestions
These Buffalo Chicken Meatballs are incredibly versatile. Here are some cozy ways to serve them:
Over greens: Toss them on a bed of crisp romaine or mixed greens with ranch or blue cheese dressing for a healthy Buffalo Chicken Meatballs chicken salad.
With veggie sticks: Serve alongside celery, carrots, and cucumber slices for a classic Buffalo Chicken Meatballs experience that's fresh and crunchy.
As a sub: Pile them into a toasted hoagie roll with extra blue cheese sauce and shredded lettuce for a Buffalo Chicken Meatballs sub.
Game day platter: Arrange them on a platter with toothpicks, extra sauce for dipping, and maybe some Zucchini Pizza Casserole on the side for a crowd-pleasing spread.
Expert Tips
Don't overmix: When combining the meatball ingredients, mix just until everything comes together. Overmixing can make them tough.
Check your temperature: A meat thermometer is your best friend here. Ground chicken needs to reach 165°F for food safety, and checking ensures you won't overbake them.
Wet hands help: If you're rolling meatballs by hand instead of using a scoop, keep a small bowl of water nearby and dampen your hands between each one.
Let them rest: After baking, let the meatballs sit for a minute or two before tossing in sauce. This helps them firm up slightly so they don't fall apart.
Make ahead: You can form the meatballs a day ahead and keep them covered in the fridge until you're ready to bake.
FAQ
What to eat buffalo chicken meatballs with?
These pair beautifully with celery and carrot sticks, a simple green salad, roasted vegetables, or cauliflower rice if you're keeping things low-carb. They're also great over pasta or tucked into a wrap with lettuce and ranch.
How do you keep chicken meatballs from falling apart?
The egg and almond meal act as binders to hold everything together. Make sure you mix the ingredients thoroughly, and don't skip the egg. Using a scoop helps keep them uniform, and baking at the right temperature ensures they set properly without drying out.
What pairs well with buffalo chicken?
The classic pairing is blue cheese or ranch dressing, celery, and carrots. Cooling, creamy, and crunchy elements balance the heat perfectly. You can also serve them with coleslaw, potato salad, or even a cold pasta salad for a picnic-style meal.
What is a good binder for chicken meatballs?
Eggs are the most common binder, but almond meal, bread crumbs, or even a little grated Parmesan can help hold the meatballs together. For this recipe, the combination of egg and almond meal keeps them tender and prevents crumbling.
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Buffalo Chicken Meatballs
Ingredients
For The Meatballs & Buffalo Sauce:
- 1 pound lean ground chicken Choose lean for a lower fat option
- ¾ cup almond meal almond flour or breadcrumbs if not following low-carb
- 1 large egg Helps bind the meatball ingredients
- 4 medium-sized garlic cloves minced For flavor
- ½ small onion finely chopped (Adds savory flavor)
- 2 green onions finely chopped (For added crunch and flavor)
- ⅓ cup finely chopped celery Adds a fresh crunch
- 3 tablespoons finely chopped parsley For garnish and flavor
- 1 teaspoon salt and pepper Season to taste
- ½ teaspoon ground cayenne pepper For a spicy kick
- ⅓ cup Frank's Original Red Hot Sauce Adds the signature buffalo flavor
- 3 tablespoons butter Melted to blend into the sauce
For The Blue Cheese Sauce:
- ¼ cup fat-free plain Greek yogurt For creaminess with less fat
- ¼ cup mayonnaise Adds richness
- ⅓ cup fat-free buttermilk To create a tangy base
- Juice of ¼ lemon Optional adds acidity
- ¼ teaspoon salt For seasoning
- ¼ teaspoon pepper For seasoning
- 1 tablespoon finely sliced green onion For garnish
- 3 ounces blue cheese Use more for garnish if desired
- 1 tablespoon finely chopped parsley For garnish
- 2 tablespoons finely chopped celery For garnish
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, mix together ground chicken, almond meal, egg, garlic, onion, green onions, parsley, salt, pepper, and cayenne pepper until fully combined.
- Using a 1 ½-inch ice cream scoop, form the mixture into meatballs. You can also wet your hands or the scoop with water to prevent sticking.
- Place the meatballs on the prepared baking sheet and bake for 18-20 minutes or until the center of a meatball reaches 165°F with a meat thermometer.
- For the buffalo sauce, melt butter in a skillet over medium heat, then stir in the Frank's Red Hot Sauce. Let the sauce combine for 1-2 minutes, then remove from heat.
- Add the cooked meatballs to the skillet with the sauce, gently coating them. As the sauce cools, it will stick to the meatballs.
- Serve the meatballs immediately, drizzled with the blue cheese sauce, if desired.
- In a small bowl, mix together Greek yogurt, mayonnaise, buttermilk, lemon juice, salt, and pepper until smooth.
- Microwave the blue cheese crumbles for 30 seconds, then add them to the sauce mixture, stirring until fully incorporated.
- Stir in the parsley and celery for extra flavor and texture.
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