Description
These Buffalo Chicken Meatballs are a flavorful twist on classic meatballs, combining tender ground chicken with spicy Frank’s Red Hot sauce and ranch seasoning. Fried to a golden brown and simmered in a tangy buffalo sauce with a creamy sour cream finish, they make a perfect appetizer or main dish that’s sure to please fans of bold, spicy flavors.
Ingredients
Meatballs
- 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
Cooking & Sauce
- 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
Garnish
- Chopped scallions (optional, to taste)
Instructions
- Prepare the meatball mixture: In a prep bowl, combine ground chicken, egg, panko breadcrumbs, soy sauce, Frank’s Red Hot sauce, garlic powder, onion powder, and salt. Mix everything well by hand, being careful not to overwork the meat to keep it tender. The mixture will be wet. Form into approximately 20 meatballs, about 1 inch each, and place them on a parchment paper-lined baking sheet.
- Brown the meatballs: Heat olive oil in a skillet over medium-high heat. Fry the meatballs in two batches to avoid overcrowding, cooking each batch for about 5 minutes until browned on all sides. Use tongs to turn them frequently for even browning. Add more olive oil for the second batch if needed. Once browned, transfer meatballs to a plate.
- Prepare sauce base: If excess oil remains in the skillet, drain some but retain the browned bits for flavor. Remove the skillet from heat briefly to cool slightly.
- Make the buffalo sauce: Reduce heat to medium and add butter, Frank’s Red Hot sauce, ranch seasoning, and chicken broth to the skillet. Whisk the mixture until smooth and let it bubble for 1–2 minutes to meld flavors.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet, spooning sauce over them. Cook for about 5 minutes or until the meatballs reach an internal temperature of 165°F (74°C) and the sauce has reduced slightly.
- Finish with sour cream: Turn off heat and gently stir in sour cream using two spoons to evenly coat the meatballs with creamy sauce. Be careful not to boil after adding sour cream to avoid curdling.
- Serve: Plate the meatballs and sprinkle with chopped scallions for a fresh, mild onion flavor if desired. Enjoy warm as an appetizer or main course.
Notes
- For best results, do not overmix the meatball ingredients to avoid tough meatballs.
- Ensure the internal temperature of meatballs reaches 165°F to confirm they are fully cooked.
- Adjust the amount of Frank’s Red Hot sauce according to your preferred spice level.
- Using low-sodium chicken broth helps control the overall saltiness in the dish.
- Serve with celery sticks or alongside a crisp salad for a classic buffalo-style meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
