Juicy Buffalo Chicken Meatballs

The first Super Bowl party I hosted years ago, I completely overthought the menu. These buffalo chicken meatballs were actually a last-minute addition born from staring at a package of ground chicken and remembering how much my husband loves wings.

Last year my sister claimed she didnt like spicy food, but she kept going back to the serving bowl until shed eaten six. That moment when someone discovers they actually love something they thought theyd hatethats the best part of cooking for people.

Ingredients

• Ground chicken: The mild base that lets all those bold buffalo flavors shine without being overwhelming
• Breadcrumbs and egg: These keep the meatballs tender and prevent them from drying out in the oven
• Fresh celery and green onions: They add crunch and a bright note that cuts through the rich sauce
• Hot sauce: Franks RedHot is my go-to but any Louisiana-style sauce works beautifully here
• Butter: The classic buffalo sauce essential that creates that silky, restaurant-quality coating
• Honey: My secret ingredient that tames the heat just enough and creates gorgeous caramelization

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Mix the meatballs:

Combine ground chicken, breadcrumbs, egg, celery, green onions, garlic, salt, pepper, and onion powder in a large bowl, mixing just until combined

Shape them up:

Use damp hands or a small scoop to form 1 1/2-inch balls and place them on the prepared baking sheet

Bake until golden:

Cook for 18 to 20 minutes until the meatballs are cooked through and lightly browned on the outside

Whisk the sauce:

While meatballs bake, whisk together hot sauce, melted butter, and honey in a large bowl until smooth

Coat and serve:

Add the cooked meatballs to the buffalo sauce and toss gently until evenly coated, then serve immediately

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These meatballs have become my go-to for bringing to parties now because they travel so well and reheat beautifully. Theres something about them that makes people gather around the serving bowl and stay there talking.

Making Ahead

You can form the meatballs and refrigerate them for up to 24 hours before baking, or freeze them uncooked on a baking sheet then transfer to a bag for later.

Sauce Variations

Sometimes I swap the honey for maple syrup, and my friend who cant eat honey loves that version. You can also add a teaspoon of smoked paprika to the sauce for a deeper, smokier flavor.

Serving Suggestions

Set up a mini bar with different dipping options so guests can customize. These meatballs also make incredible sliders on small buns with extra blue cheese crumbles.

• Keep the sauce warm in a slow cooker on low if serving over several hours
• Double the recipe because leftovers disappear incredibly fast
• Have extra celery and carrots readythey help cool the heat

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Whether its game day or just Tuesday, these meatballs have a way of making everything feel like a celebration.

Recipe Questions & Answers

→ What is the best way to shape the meatballs?

Use damp hands or a small scoop to form uniform 1 ½-inch meatballs. This helps them cook evenly and hold their shape.

→ Can I substitute ingredients for dietary preferences?

Yes, ground turkey can replace chicken, and gluten-free breadcrumbs along with dairy-free butter can accommodate gluten or dairy restrictions.

→ How can I add extra heat to the meatballs?

Add a pinch of cayenne pepper into the meat mixture for an additional spicy kick before baking.

→ What dipping options complement the meatballs?

Blue cheese or ranch dressing pairs excellently, balancing the spicy buffalo sauce with creamy coolness.

→ How should the meatballs be reheated if prepared ahead?

Reheat gently in the buffalo sauce to maintain moisture and flavor before serving.