Buffalo Chicken Meatballs

The first time I brought these to a Super Bowl party, my friend Sam stood by the serving platter for twenty minutes, strategically positioning himself. Later he admitted he'd eaten seven and blamed the 'just one more' phenomenon on how the spicy tang hit differently than traditional wings. That's when I knew this recipe was a keeper for any gathering.

Last winter my sister called me at 9 PM on a Tuesday, sounding defeated after a long workday. I told her to grab ground chicken from the fridge and forty minutes later she texted a photo of an empty plate with the caption 'I don't know what kind of magic this is but I feel human again'. Sometimes the simplest recipes save the hardest days.

Ingredients

• 1 lb ground chicken: The foundation here, and I've learned that slightly fattier ground chicken yields juicier meatballs than the extra lean variety
• 1/2 cup breadcrumbs: These bind everything together while keeping the texture light and tender
• 1 large egg: The essential glue that holds the meatballs together through baking and tossing
• 2 green onions: Their mild onion flavor melts into the background while adding fresh depth
• 2 cloves garlic: Minced finely so it distributes evenly throughout each bite
• 1/2 teaspoon onion powder: Rounds out the savory base with concentrated onion sweetness
• 1/2 teaspoon paprika: Adds subtle earthiness and that gorgeous golden color
• 1/2 teaspoon salt: Just enough to enhance without overpowering the buffalo sauce later
• 1/4 teaspoon black pepper: Provides a gentle heat foundation for the sauce to build upon
• 1/3 cup hot sauce: Frank's RedHot is the classic choice but whatever brand you love will work beautifully
• 3 tablespoons unsalted butter: Creates that velvety restaurant style sauce coating
• 1 teaspoon honey: The secret ingredient that balances heat with just enough sweetness
• 1 teaspoon Worcestershire sauce: Deepens the sauce with umami that people can't quite identify but definitely notice

Instructions

Get your oven ready:

Preheat to 400F and line a baking sheet with parchment paper for effortless cleanup later

Mix the meatball base:

Combine ground chicken, breadcrumbs, egg, green onions, garlic, onion powder, paprika, salt, and pepper in a large bowl, mixing just until everything holds together

Shape them up:

With damp hands to prevent sticking, form the mixture into 1 inch meatballs and arrange them on your prepared baking sheet

Bake until golden:

Cook for 18 to 20 minutes until they're cooked through and lightly golden on the outside

Whisk up the sauce:

While meatballs bake, melt butter in a small saucepan over medium heat, then whisk in hot sauce, honey, and Worcestershire until smooth and heated through

Coat and serve:

Transfer the baked meatballs to a large bowl, pour the buffalo sauce over them, and toss gently until each one is beautifully glazed

Save Pin

My roommate initially refused to try these, claiming she didn't like 'spicy food'. I caught her eating them cold out of the refrigerator at midnight that same night, explaining she needed to 'reassess her entire flavor palette'. That's the kind of conversion these meatballs inspire.

Making Them Your Own

I've discovered that swapping half the breadcrumbs for grated Parmesan adds a salty depth that takes these to another level. Sometimes I'll add a pinch of cayenne to the meatball mixture when I want to really challenge my spice loving friends.

The Sauce Secret

The honey might seem unusual but it's what makes restaurant wings so addictive. It mellows the vinegar bite and helps the sauce cling to every surface, creating that finger licking finish that keeps people coming back for just one more.

Perfect Pairings

These deserve classic accompaniments but with thoughtful upgrades. Cool cucumber slices instead of celery, roasted carrots with a drizzle of honey, or even some crusty bread to soak up extra sauce.

• Blue cheese dressing or crumbles for that authentic wing experience
• Fresh herbs like parsley or more green onions for color contrast
• Ranch dressing on the side for the heat sensitive guests

Save Pin

Whether it's game day, a casual Tuesday dinner, or feeding a crowd that showed up hungry, these meatballs have never let me down.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Absolutely. Bake the meatballs without sauce and refrigerate for up to 3 days. Reheat in the oven, then toss with warm buffalo sauce just before serving. The sauce can also be made ahead and stored separately.

→ What's the best way to prevent meatballs from drying out?

Avoid overmixing the chicken mixture, which can make meatballs tough. Using damp hands when shaping helps maintain moisture. Baking at 400°F creates a nice exterior while keeping the interior juicy.

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. Keep in mind that turkey is slightly leaner, so you may want to add an extra tablespoon of breadcrumbs to help bind everything together.

→ How spicy are these meatballs?

With 1/3 cup hot sauce, these deliver medium heat that most people enjoy. The butter and honey help tame the spice. For milder flavor, reduce the hot sauce to 1/4 cup. For more heat, add cayenne or use a hotter sauce variety.

→ What dipping sauces work well with these?

Classic blue cheese dressing or ranch are traditional choices that cool the heat. For something different, try a garlic yogurt sauce, honey mustard, or even extra buffalo sauce on the side for the spice lovers.