Name: Buffalo Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1 egg; 1/2 cup panko breadcrumbs; 1/2 teaspoon soy sauce; 1 tablespoon Frank’s Red Hot Original Sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 2 tablespoons olive oil (for frying); 2 tablespoons butter; 1/4 cup Frank’s Red Hot Original Sauce; 1 tablespoon ranch seasoning (e.g., Hidden Valley); 3/4 cup low-sodium chicken broth; 1/2 cup sour cream; Chopped scallions (optional, to taste)

Jump to Recipe· 3.9 from 15 reviews

If you’re craving a dish that packs a punch of flavor and warmth with every bite, this Buffalo Chicken Meatballs Recipe is an absolute must-try. These juicy, tender meatballs are coated in a tangy, spicy buffalo sauce that’s balanced perfectly with creamy ranch seasoning and a touch of sour cream. Whether you’re serving them as a party appetizer or a satisfying weeknight dinner, this recipe is packed with bold flavors and simple ingredients that come together to create a truly unforgettable meal.

Ingredients You’ll Need

The image shows two side-by-side photos on a white marbled surface. On the left, a clear glass bowl holds four separate layers: a pale pink raw ground meat layer taking most of the bowl, a pile of light beige breadcrumbs on the left side, a whole raw egg with a bright yellow yolk at the bottom left, and a thick red sauce pooling on the right side all in one bowl. On the right, the same clear glass bowl contains a mixed, smooth pale orange meat mixture with a slightly chunky texture, spread evenly in the bowl. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Buffalo Chicken Meatballs Recipe is in its simple, straightforward ingredients. Each one plays a crucial role in adding the right texture, moisture, and bold flavors, making the final result irresistibly delicious.

1 pound ground chicken: The lean protein base that keeps the meatballs tender yet juicy.
1 egg: Acts as a binder to hold all the meatball ingredients together perfectly.
1/2 cup panko breadcrumbs: Adds light structure without making the meatballs dense.
1/2 teaspoon soy sauce: Brings a subtle umami boost to enhance the savory flavors.
1 tablespoon Frank’s Red Hot Original Sauce: The signature spicy kick that defines buffalo flavor.
1/2 teaspoon garlic powder: Deepens the overall taste with aromatic garlic notes.
1/2 teaspoon onion powder: Adds a sweet and savory depth that complements the chicken.
1/2 teaspoon salt: Essential for balancing and elevating all the flavors.
2 tablespoons olive oil (for frying): Helps brown the meatballs beautifully, creating a delicious crust.
Chopped scallions (optional, to taste): A fresh, vibrant garnish to brighten the dish.
2 tablespoons butter: Brings richness and smoothness to the buffalo sauce.
1/4 cup Frank’s Red Hot Original Sauce (extra): For that extra punch when making the sauce.
1 tablespoon ranch seasoning: Adds a creamy, herby undertone to the sauce; Hidden Valley works perfectly.
3/4 cup low-sodium chicken broth: Creates a flavorful sauce base that keeps things moist.
1/2 cup sour cream: Smoothes out the heat and creates a luscious finish on the sauce.

How to Make Buffalo Chicken Meatballs Recipe

Step 1: Mix the Meatball Ingredients

Begin by combining all the meatball ingredients in a prep bowl — except for the olive oil and scallions. Using your hands, gently mix everything together just until combined. The mixture will feel quite wet, but that’s perfect for tender meatballs. Shape them into 1-inch meatballs, which should make around 20. Place the formed meatballs on a baking sheet lined with parchment paper for an easy clean-up later.

Step 2: Brown the Meatballs

Heat the olive oil in a skillet over medium-high heat. Fry the meatballs in batches until they are browned on all sides, about 5 minutes per batch. Use tongs to turn them frequently for an even, golden crust — they brown quickly so stay attentive. If needed, add a little more olive oil for the second batch. Once browned, transfer the meatballs to a plate and set them aside.

Step 3: Prepare the Sauce Base

If your skillet has excess oil, carefully drain it but leave the flavorful browned bits — these will add great depth to your sauce. Remove the skillet from the heat for a minute to cool slightly.

Step 4: Make the Buffalo Sauce

Lower the heat to medium and add butter to the skillet along with the additional Frank’s Red Hot sauce, ranch seasoning, and chicken broth. Whisk everything together until silky and smooth. Allow the mixture to simmer gently for a minute or two, stirring frequently to meld the flavors.

Step 5: Cook Meatballs in Sauce

Return the browned meatballs to the skillet with the sauce. Cook them for about 5 minutes, or until the meatballs reach an internal temperature of 165°F and the sauce thickens slightly. This simmering step ensures the meatballs absorb all that spicy, tangy goodness.

Step 6: Finish with Sour Cream

Turn off the heat and gently stir in the sour cream using two spoons to keep the texture smooth and creamy. This final touch mellows the heat and gives the sauce a rich, velvety finish. Serve right away with a sprinkle of chopped scallions if you like a fresh pop of color and flavor.

How to Serve Buffalo Chicken Meatballs Recipe

A white round plate holds a serving of white rice on the right side, topped with a smooth orange sauce that spreads slightly around it. On top and to the left of the rice are five round meatballs covered in the same orange sauce, with some small green onion slices scattered on the sauce, rice, and meatballs for color contrast. A gold fork rests on the plate’s right edge with some grains of rice on its prongs. The plate is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

One of my favorite ways to elevate these meatballs is by adding freshly chopped scallions or finely sliced green onions on top. Not only do they add a lovely burst of green color, but they also bring a mild onion flavor that cuts through the richness beautifully. If you want to amp up the creaminess, a drizzle of ranch or blue cheese dressing works wonders too.

Side Dishes

These meatballs are super versatile when it comes to sides. For a comfort meal, serve them over creamy mashed potatoes or buttery rice to soak up the spicy buffalo sauce. If you’re aiming for something lighter and refreshing, crisp celery sticks or a crunchy cabbage slaw are perfect companions that echo classic buffalo flavors.

Creative Ways to Present

Looking to impress at your next party? Skewer these meatballs onto toothpicks for a fun finger food option. You can also pile them on top of garlic bread as a hearty open-faced sandwich, or toss them with pasta and extra sauce for a buffalo chicken pasta bake that’s seriously crave-worthy. The possibilities with this recipe are truly endless.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, no worries! Store the meatballs and sauce together in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making the next meal just as delicious, if not better.

Freezing

This Buffalo Chicken Meatballs Recipe freezes beautifully. To freeze, let the meatballs cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months, making them an excellent meal prep option.

Reheating

To reheat, simply pop the frozen or refrigerated meatballs into a skillet with a splash of chicken broth or water and cover. Warm over medium heat until heated through, stirring occasionally to thaw evenly. Alternatively, microwave on medium power in short intervals to avoid drying out the meatballs.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well as a substitute and will still deliver tender, juicy meatballs with that buffalo flavor you love. Just follow the recipe steps as written.

How spicy is this recipe?

This recipe has a medium heat level thanks to the Frank’s Red Hot sauce, balanced by the creamy ranch seasoning and sour cream. If you prefer milder flavor, reduce the amount of hot sauce slightly.

Can I bake the meatballs instead of frying?

Yes, baking is a great alternative for a hands-off approach. Bake the meatballs at 400°F (200°C) for 15-20 minutes or until cooked through and browned. Then proceed with making the sauce on the stovetop.

Is there a gluten-free version?

To make this gluten-free, simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your ranch seasoning and broth are also gluten-free.

What can I use instead of ranch seasoning?

If you don’t have ranch seasoning on hand, you can use a mix of dried parsley, dill, garlic powder, onion powder, and a pinch of salt to mimic the flavor. This keeps the sauce flavorful but fresh from scratch.

Final Thoughts

I can’t recommend this Buffalo Chicken Meatballs Recipe enough if you’re after a dish that tastes like a cozy hug with a spicy kick. It’s easy to make, bursting with flavor, and versatile enough for any occasion — from casual dinners to festive gatherings. Go ahead and give it a try; I promise these meatballs will become one of your new favorites!