Buffalo Chicken Meatballs: The Game-Day Snack You Didn’t Know You Needed

Picture this: crispy, juicy meatballs drenched in spicy buffalo sauce, oozing with melty cheese, and disappearing from the plate faster than you can say “touchdown.” These buffalo chicken meatballs aren’t just another appetizer—they’re a flavor explosion waiting to hijack your taste buds. Perfect for game day, parties, or when you just want to eat your feelings, these little guys deliver. And the best part?

They’re stupidly easy to make. Why settle for boring wings when you can have meatballs that pack twice the punch?

Why These Meatballs Are Next-Level Good

First, they’re ridiculously flavorful. Ground chicken soaks up buffalo sauce like a sponge, and a hint of garlic and onion powder takes it up a notch.

Second, they’re versatile. Serve them as appetizers, toss them in a wrap, or pile them on a salad. Third, they’re crowd-pleasers.

Even the pickiest eaters will cave after one bite. And let’s be real—anything covered in buffalo sauce automatically tastes better.

Ingredients You’ll Need

  • 1 lb ground chicken (or turkey if you’re feeling rebellious)
  • 1/2 cup breadcrumbs (panko for extra crunch)
  • 1 egg (the glue that holds it all together)
  • 1/4 cup buffalo sauce (plus more for drenching later)
  • 1 tsp garlic powder (because bland food is a crime)
  • 1 tsp onion powder (its underrated cousin)
  • 1/2 cup shredded cheddar (or blue cheese if you’re fancy)
  • Salt and pepper (to taste, unless you enjoy disappointment)

Step-by-Step Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper unless you enjoy scrubbing pans.
  2. Mix everything in a bowl.

    Ground chicken, breadcrumbs, egg, buffalo sauce, garlic powder, onion powder, cheese, salt, and pepper. Get your hands dirty—it’s the only way.

  3. Roll into 1-inch balls. Pro tip: Wet your hands to prevent sticking.

    Nobody wants meatball fingers.

  4. Bake for 20-25 minutes until golden and cooked through. If they’re still pink inside, you’re eating chicken tartare. Don’t do that.
  5. Toss in more buffalo sauce.

    Be generous. This isn’t the time for restraint.

  6. Serve immediately. Optional: Drizzle with ranch or blue cheese dressing because why not?

How to Store These Bad Boys

Fridge: Let them cool, then stash in an airtight container for up to 3 days.

Reheat in the oven or microwave, but oven = crispier. Freezer: Freeze on a baking sheet first, then transfer to a bag for up to 3 months. Reheat straight from frozen—just add extra sauce.

Why You Should Make These ASAP

They’re high-protein, low-carb friendly (swap breadcrumbs for almond flour), and gluten-free adaptable. Plus, they’re faster than ordering takeout and cheaper than therapy.

Win-win.

Common Mistakes to Avoid

  • Overmixing. It makes meatballs tough. Mix until just combined—no kneading.
  • Skimping on sauce.

    Dry meatballs are sad meatballs.

  • Using lean chicken. A little fat keeps them juicy. Don’t go too lean.

Swaps and Substitutions

No ground chicken? Ground turkey works.

Hate buffalo sauce? Try BBQ or teriyaki. Dairy-free?

Skip the cheese or use nutritional yeast. Vegetarian? Use plant-based ground meat (but FYI, it won’t taste the same).

FAQs

Can I make these ahead of time?

Absolutely.

Prep the mixture a day early or freeze cooked meatballs. Just sauce them fresh before serving.

What’s the best dipping sauce?

Ranch or blue cheese are classics, but honey mustard or even sriracha mayo slap too.

Can I air-fry these?

Yes! Air-fry at 375°F for 12-15 minutes.

Shake the basket halfway for even cooking.

Why are my meatballs falling apart?

Not enough binder (egg or breadcrumbs). Add a tablespoon more of each next time.

Final Thoughts

Buffalo chicken meatballs are the ultimate no-brainer snack. They’re easy, addictive, and guaranteed to vanish at any gathering.

Make a double batch—trust me, you’ll need it. Now go forth and conquer game day (or your couch) like a champ.

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