Buffalo Chicken Meatballs Oven Recipe

Bold, saucy, and ridiculously snackable—these Buffalo Chicken Meatballs combine ground chicken, Buffalo sauce, veggies, and a buttery finish. Serve with ranch or blue cheese!

Buffalo Chicken Meatballs are the kind of magic that happens when comfort food meets finger food, and they get along really, really well. The texture is soft and juicy, the flavor is fiery and buttery, and the vibe? Casual but with a side of “Dang, did I just eat ten of those?” They’re made with everyday ingredients you probably already have—ground chicken, a splash of hot Buffalo sauce, and just enough veggies to feel mildly virtuous. Serve ’em as a quick dinner (with extra celery sticks if you’re feeling retro), or pile them on a platter and make friends at your next game night. Either way, napkins required.

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Why You’ll Love this Buffalo Chicken Meatballs Recipe

They’re not fussy, but they taste like you put in effort. The kind of effort people will bug you to bring to the potluck again.

Ridiculously simple to make: You just squish, scoop, bake, and toss them in that glorious buttery hot sauce.
Perfectly saucy with zero mess: Everything bakes in the oven, no greasy skillets or splattery deep frying.
Veggies tucked right in: Finely chopped carrots and celery melt into the mix, so your inner responsible adult can relax.
Bold Buffalo flavor: It’s tangy, spicy, buttery greatness that coats every bite without overwhelming the meat.
Not just a snack: Serve them over rice, stuff them in wraps, or snack them straight from the bowl. No judgment.
Meal-prep friendly: They reheat like champs, and you can freeze a whole batch for later spicy happiness.

Ingredient Notes

These meatballs are more about balance than precision—the beauty is in the mix-n-mash. Here’s a peek at what’s going into the bowl:

Ground chicken: Lean and mild, it soaks up the sauce like a sponge. Turkey works in a pinch, but I’m partial to chicken for that classic combo.
Buffalo sauce: Use your favorite brand, but make sure it’s got vinegary punch and buttery backbone. Frank’s RedHot is a go-to for a reason.
Panko breadcrumbs: Light and airy, these give the meatballs structure without making them dense. Crushing them a bit helps things hold together better.
Celery & carrots: Finely diced because we want them to blend in, not crunch out. They bring subtle sweetness and a little nod to traditional wings.
Green onions: Bright, fresh, and oniony—but not aggressively so. Add extra on top for a little color and zip.
Garlic & onion powder: These bring depth and warmth—nothing fancy, just dependable flavor.
Egg: Our binder here. Keeps things cohesive and tender while they bake.
Salt & black pepper: Because even Buffalo sauce needs backup singers.
Butter: Melted into the finishing sauce for that luxe, glossy coating that clings just right.
Dressing for serving: Blue cheese or ranch? This is a highly personal selection, and I support you either way.

How To Make This Buffalo Chicken Meatballs Recipe

It all comes together in one bowl, one sheet pan, one small saucepan, and your trusty oven. Here’s how we do the spicy meatball mambo.

Preheat and prep: Set your oven to 400°F (205°C) and line a baking sheet with parchment paper so nothing sticks and cleanup’s a breeze.
Mix the meatball ingredients: Combine the ground chicken, 1/4 cup of Buffalo sauce (save the rest for later), breadcrumbs, finely diced celery and carrots, green onions, egg, garlic, onion powder, salt, and pepper. I usually dive in with clean hands—it’s honestly faster and more satisfying.
Shape the meatballs: Use a cookie scoop or your hands to form 1 1/2-inch meatballs. You’ll get about 20–24, depending on how generous you are. Line ’em up on your baking sheet like little spicy soldiers.
Bake ’til golden and done: Pop the tray into the oven for 18–20 minutes. They should be lightly browned and cooked to at least 165°F (75°C). A quick check with a thermometer saves the “is this cooked?” guessing game.
Make the final sauce: While the meatballs bake, grab a small pan and melt the remaining 1/4 cup Buffalo sauce with the butter over medium-low heat. Stir it slowly until silky and combined—it’ll smell amazing, spicy-sweet with a buttery richness.
Coat and serve: Transfer the baked meatballs to a bowl, pour the warm sauce over, and toss gently to coat. Sprinkle with more green onions if you’re feeling fancy, and serve hot with your favorite creamy dressing.

Storage Options

Let’s say you somehow don’t eat them all in one sitting (miracles happen). Here’s how to keep the leftovers in tip-top snacking shape.

In the fridge, these meatballs keep well for up to 4 days. Just pop them into an airtight container once they’ve cooled. They’re perfect for quick lunches or late-night fridge raids.

To freeze, let them cool completely first (this matters so they don’t clump together). Then, line them on a tray to flash freeze for an hour before transferring to a freezer bag or container. Label it unless you enjoy the “mystery meatball roulette” vibes down the line.

To reheat, the microwave works fine in 30-second bursts, but if you want to revive their outer crispness, warm them in a skillet with a touch of oil. Or reheat in the oven at 350°F (175°C) for 10 minutes or so until heated through. If frozen, go straight from freezer to oven (add a few extra minutes and keep an eye on them).

Variations and Substitutions

Once you’ve got the hang of them, you can riff on these meatballs a bunch of ways. Here are a few ideas if you’re itching to shake things up.

Ground turkey instead of chicken: The texture’s a little different—slightly denser—but still heavenly with Buffalo sauce.
Add shredded cheddar: Mix a handful right into the meatball base for a melty middle moment that oozes just a bit.
Use almond meal: Need a gluten-free swap? Almond meal works great instead of panko, and even adds a nutty flavor.
Make ‘em mini for party bites: Use a teaspoon scoop and bake slightly less time for little cocktail-sized zingers.
Swap the sauce: Not into heat? Try BBQ sauce instead. Or go a totally different direction with teriyaki and sesame oil (just don’t tell the Buffalo purists).

What to Serve with Buffalo Chicken Meatballs

These work solo, obviously, but they’re also kind of social. Here’s how to round them out into a meal or party spread.

Crisp veggie sticks and dip: Keep it classic with celery and carrot sticks, plus blue cheese or ranch dressing. The crunchy, cool contrast is half the fun—and honestly, it highlights how much flavor is packed into those spicy little spheres.
Soft rolls or sliders: Tuck the meatballs into soft buns, drizzle a little extra hot sauce, maybe some slaw on top? Congratulations, you just turned these into killer sliders. Little trick: slightly toast the buns so they don’t go soggy.
Over rice or mashed potatoes: Give them a cozy, comforting base. Spoon extra Buffalo butter over it all and thank me later. Add a few extra sliced green onions to brighten things up.
With loaded potato skins on the side: For that full sports bar fantasy. Oh, and if you want to carry the Buffalo theme EVEN further, give these Buffalo chicken taquitos a go as a party pairing. Your guests won’t know what hit them.
A crunchy salad for balance: Something simple with romaine, cucumbers, and a creamy dressing. Or hey, try it with my weirdly satisfying rainbow chard situation if you’re feeling ambitious.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely! You can fully bake them, let them cool, and stash ’em in the fridge for up to four days. Or freeze them and reheat when needed. If you’re meal prepping, just hold off on the final sauce toss until you’re ready to serve. That way, they don’t get soggy sitting around in the fridge all week.

Can I use store-bought Buffalo sauce or should I make my own?

Store-bought works totally fine here. I’m all about shortcuts when they deliver on flavor. Just choose something you genuinely like the taste of. I usually go with Frank’s, but if you have a favorite local brand or small-batch sauce you swear by, go for it!

Is it possible to make these without breadcrumbs?

You can! If you’re going low-carb or gluten-free, swap the breadcrumbs for almond flour or finely crushed pork rinds. The texture changes slightly, but they’ll still hold together and taste great. Just don’t skip the egg; it does a lot of the heavy lifting in the binding department.

Are these too spicy for kids?

Depends on the kid, honestly. The Buffalo flavor here is bold but not over-the-top. You can always cut the sauce with a little extra butter to tone it down. Or go mild with a gentler hot sauce. Dipping in ranch also cools things off quite nicely (plus, kids love a good dip).

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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