If you are craving a game day snack or a crowd-pleaser with a spicy kick, this Buffalo Chicken Meatballs Recipe is an absolute winner. Picture tender, juicy meatballs infused with tangy hot sauce and creamy ranch flavor, all wrapped up in a luscious buttery sauce that will make your taste buds dance. These meatballs bring the iconic buffalo wing flavor to a whole new level, making them perfect for dipping, snacking, or even as a main dish for dinner. Once you try this Buffalo Chicken Meatballs Recipe, it will quickly become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
Every ingredient in this Buffalo Chicken Meatballs Recipe plays a crucial role, from adding moisture and texture to balancing the bold, spicy flavors. The simple list ensures you get that classic taste without any fuss or complicated steps.
- 1 pound ground chicken: The lean protein base delivers tenderness and a mild flavor that carries the spices beautifully.
- 1 egg: Acts as the binder, holding the meatballs firmly together without getting dry.
- 1/2 cup panko breadcrumbs: Adds just the right amount of texture to keep the meatballs light and not dense.
- 1/2 teaspoon Worcestershire sauce: A subtle umami boost that deepens the meatball flavor.
- 1 tablespoon Frank’s Red Hot Original Sauce: The star ingredient for authentic buffalo heat and tang.
- 1/2 teaspoon garlic powder: Infuses a warm, savory note.
- 1/2 teaspoon onion powder: Balances garlic with a mild sweetness.
- 1/2 teaspoon salt: Essential to enhance all the flavors.
- 2 tablespoons olive oil (for frying): Provides a crunchy, golden crust on the outside of the meatballs.
- Chopped scallions (for serving, optional): Adds a fresh, crisp bite and color contrast.
- 2 tablespoons butter: Builds the rich, silky sauce that coats the meatballs.
- 1/4 cup Frank’s Red Hot Original Sauce: Packs the sauce with that signature buffalo wing zing.
- 1 tablespoon ranch seasoning: Brings balanced creaminess and herbs, perfect with spicy buffalo.
- 3/4 cup low-sodium chicken broth: Helps create a flavorful, slightly reduced sauce.
- 1/2 cup sour cream: Adds a cooling creaminess that rounds out the heat.
How to Make Buffalo Chicken Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Begin by combining all the meatball ingredients except olive oil and scallions in a bowl. Use your hands to mix everything well but try not to overwork the meat to keep the meatballs tender. The mixture will feel wet, which is perfect for juicy bites. Roll into 1-inch meatballs and place them neatly on a parchment-lined baking sheet for easy cleanup. This initial step lays the foundation for flavorful meatballs with the perfect texture.
Step 2: Brown the Meatballs
Heat olive oil in a skillet over medium-high heat and fry the meatballs in batches. Browning them evenly on all sides takes around five minutes per batch. Use tongs to turn them frequently so they caramelize beautifully without burning. This gives the meatballs a gorgeous golden crust that contrasts with their tender centers, adding an irresistible depth to every bite.
Step 3: Prepare the Sauce Base
After browning, carefully drain excess oil from the pan but leave the browned bits stuck to the bottom—they’re full of flavor. Remove the skillet from heat for a moment to cool slightly. This prevents the butter and sauce ingredients from burning, ensuring a smooth, rich sauce.
Step 4: Build the Buffalo Sauce
Reduce the heat to medium and stir in the butter, hot sauce, ranch seasoning, and chicken broth into the skillet. Whisk the ingredients until silky and uniform. Let the sauce bubble gently to meld the flavors and begin reducing. This step creates that luscious buffalo glaze that perfectly coats each meatball with vibrant spice and savory notes.
Step 5: Simmer Meatballs in Sauce
Return the browned meatballs to the skillet, nestling them in the bubbling sauce. Let them cook for about five minutes or until fully cooked through (an internal temperature of 165°F) and the sauce thickens slightly. This final simmer infuses the meatballs with robust buffalo flavor while keeping them moist and tender.
Step 6: Finish with Creamy Sour Cream
Turn off the heat and gently stir in the sour cream using two spoons for easy mixing. This creamy addition cools down the sauce just enough, balancing the heat and adding an irresistible velvety texture. Sprinkle with chopped scallions if desired for a fresh pop of color and flavor before serving.
How to Serve Buffalo Chicken Meatballs Recipe
Garnishes
Chopped scallions or finely sliced green onions are perfect garnishes, adding freshness and a mild oniony crunch to balance the richness. You can also try adding a sprinkle of crumbled blue cheese for that classic buffalo wing vibe, or even a dash of paprika for a little smoky color boost.
Side Dishes
This Buffalo Chicken Meatballs Recipe pairs wonderfully with crispy celery sticks and carrot rounds to echo traditional wing accompaniments. Creamy ranch or blue cheese dips are great alongside, as are crunchy garlic breadsticks or a light green salad to provide balance and texture contrast to the fiery meatballs.
Creative Ways to Present
For a fun twist, serve these meatballs on soft slider buns with lettuce and pickles for mini buffalo chicken sandwiches. You can also skewer them for easy party appetizers or spoon them over a bed of fluffy rice or mashed potatoes to soak up every bit of that irresistible sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs in an airtight container in the refrigerator for up to three days. Keep the sauce separate if possible to maintain the best texture, then reheat both together gently to preserve the fresh flavors and ideal consistency.
Freezing
This Buffalo Chicken Meatballs Recipe freezes beautifully. Arrange cooked meatballs on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. Freeze for up to three months. You can thaw overnight in the fridge before reheating or pop frozen meatballs straight into a warm sauce.
Reheating
Reheat in a skillet over low heat to keep the meatballs juicy, adding a splash of chicken broth or water if the sauce has thickened too much. You can also warm them in the microwave covered with a damp paper towel for moist, tender results.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute that will give you a similar texture and flavor. Just be mindful that turkey can be a bit leaner and dryer, so you might want to add a splash of broth or an extra egg for moisture.
Is it possible to bake these meatballs instead of frying?
Yes, you can bake the meatballs at 400°F for about 15-20 minutes until cooked through and browned. However, frying gives them a crispy crust that’s hard to beat, so if you prefer more texture, pan-frying is recommended.
Can I make the sauce spicier?
Definitely! Adjust the amount of Frank’s Red Hot Sauce to suit your spice tolerance, or add a pinch of cayenne pepper or smoked paprika for an extra kick. Just remember that the sour cream helps mellow out the heat.
Can these meatballs be served cold?
While these meatballs are best enjoyed warm when the sauce is silky and delicious, they can be served cold or at room temperature as a spicy snack. Just keep in mind the flavor profile might feel different without the warm sauce.
What can I substitute for ranch seasoning?
If you don’t have ranch seasoning, you can use a mix of dried herbs like dill, parsley, chives, garlic powder, and onion powder combined with a pinch of salt. This will give you a similar herby creaminess that complements the buffalo sauce perfectly.
Final Thoughts
This Buffalo Chicken Meatballs Recipe is a surefire way to impress friends and family with something flavorful, comforting, and uniquely delicious. Its blend of spicy, tangy, and creamy elements creates a match made in culinary heaven. Whether you’re hosting a game day, weeknight dinner, or casual get-together, these meatballs deliver big on taste without fuss. Go ahead and try making them yourself, and get ready for some serious compliments!
