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These healthy buffalo chicken meatballs are a great option for a weeknight dinner, game day snack, or party appetizer. Serve them with celery sticks and blue cheese dressing for dipping, or enjoy them on their own.
Buffalo Chicken Meatballs
These Buffalo Chicken Meatballs are one of those recipes that disappear the second they hit the table. They’re spicy, juicy, and packed with bold buffalo flavor—without being heavy. I love making them for an easy weeknight dinner, but they’re also perfect for game day, meal prep, or anytime you need a high-protein option that feels fun.
They’re made with lean ground chicken, simple pantry ingredients, and baked (not fried!) so they’re hands-off and easy. Toss them in your favorite buffalo sauce, serve with ranch or blue cheese, and add a crunchy veggie side or salad to round it out.
Why You’ll Love These Buffalo Chicken Meatballs
If you’re looking for a healthier way to enjoy the bold flavor of buffalo wings, try these healthy buffalo chicken meatballs. They are packed with protein!
- Easy, baked meatballs (no pan-frying mess)
- Big buffalo wing flavor in bite-sized form
- Perfect for meal prep and reheat well
- Great as a game-day appetizer or dinner
- Family-friendly (you can easily control the heat)
More buffalo chicken recipes you should try, my Buffalo Chicken Strips, Buffalo Chicken Jalapeno Poppers and of course, my Buffalo chicken dip, it’s my favorite! And if you need more ground chicken recipe ideas, try these kid-friendly chicken nuggets!
Featured Comment
Took them for a healthy option for Super Bowl last year, and everybody wanted me to make them this year. They’re so yummy!
What You’ll Need
To make these Buffalo Chicken Meatballs, you’ll need a handful of simple ingredients:
- Oil spray – helps prevent sticking and keeps cleanup easy.
- 93% lean ground chicken – lean but still juicy, and perfect for soaking up buffalo flavor.
- Panko crumbs – helps bind the meatballs so they hold their shape.
- large egg – the binder that keeps everything together.
- Scallions – adds mild onion flavor without overpowering.
- Finely minced celery – gives that classic buffalo wing vibe and adds moisture.
- Finely minced carrot – adds natural sweetness and keeps the meatballs tender.
- 1 clove crushed garlic – for extra flavor in every bite.
- Kosher salt and freshly ground black pepper – season to taste.
- Frank’s hot sauce – the signature buffalo flavor (simple and classic!).
- Blue cheese dressing (optional) – for serving, because buffalo and blue cheese are a perfect match.
- Finely chopped celery leaf (optional) – an easy garnish that makes them look a little extra.
How to Make Buffalo Chicken Meatballs
These are super easy and they bake up fast—no frying required.
- Heat the oven: Preheat your oven to 400°F.
- Prep the pan: Lightly spray a non-stick baking sheet with oil spray.
- Mix the meatballs: In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot, and garlic. Season with salt and pepper, to taste.
- Shape them: Mix just until combined, then roll into 26 meatballs (about 1/8 cup each).
- Bake: Place on the baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
- Toss in buffalo sauce: Transfer the meatballs to a bowl, add Frank’s hot sauce, and gently toss until coated.
- Serve: Enjoy immediately, and drizzle with blue cheese dressing if you’d like. Garnish with finely chopped celery leaf for a little extra pop.
Helpful Tips
- To avoid sticking to your hands, wet them before rolling. It really helps to keep your hands damp. I literally stand next to the sink and re-wet my hands as I roll them.
- Don’t overmix. So the meatballs stay tender.
- Use a measuring cup for even sizing. Since these are 1/8 cup each, a small scoop makes them quick and uniform so they bake evenly.
How to Serve Buffalo Chicken Meatballs
These are super versatile—here are a few of my favorite ways to enjoy them:
- Classic: with celery sticks and your favorite dip
- Weeknight dinner: with rice or roasted vegetables
- Lunch meal prep: paired with a big salad
- Wrap or pita: with lettuce and a drizzle of ranch
- Party appetizer: toothpicks + extra ranch or blue cheese dressing on the side
Meal Prep and Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Freeze: Freeze cooked meatballs up to 3 months
- Reheat: Warm in the microwave or in a skillet with a splash of buffalo sauce
Reader Tips and Variations (From the Comments!)
I love reading how you all make these Buffalo Chicken Meatballs your own—here are a few great ideas readers shared:
- Sauté the veggies first: A few readers said they like to quickly sauté the minced celery and carrot before mixing them in. It softens the veggies and adds even more flavor (especially if you prefer a smoother texture in the meatballs).
- Add blue cheese inside the meatballs: Several people suggested mixing a little blue cheese into the meatball mixture (or tucking a small piece into the center) for an extra punch of buffalo-wing flavor in every bite.
- Turn them into a meatball sub: Yes please. These are amazing on a toasted roll with extra buffalo sauce, a drizzle of blue cheese (or ranch), and a little shredded lettuce or celery on top for crunch.
More Chicken Recipes You’ll Love
- Healthy Baked Chicken Nuggets
- Pickle Brined Baked Chicken Tenders
- Tortilla Encrusted Chicken Tenders
- Skinny Buffalo Chicken Strips
- Sesame Encrusted Baked Chicken Tenders
Buffalo Chicken Meatballs
Buffalo chicken meatballs are perfect for football season! Baked chicken meatballs with minced celery and carrots hidden inside, topped with hot sauce, and homemade blue cheese dressing – yum!
Yield: meatballs
Serving Size: 1 meatball
Ingredients
- oil spray
- 1 1/4 lb 93% ground chicken, *
- 1/4 cup panko crumbs
- 1 large egg
- 2 scallions, chopped
- 1/3 cup finely minced celery
- 1/3 cup finely minced carrot
- 1 clove crushed garlic
- kosher salt and freshly ground black pepper, to taste
- 1/3 cup Franks Hot sauce
- 1/4 cup blue cheese dressing, optional
- finely chopped celery leaf for garnish, optional
Instructions
- Preheat the oven to 400°F.
- Lightly spray a non-stick baking sheet with oil.
- In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste.
- Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.
- Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
- Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.
- Serve immediately, drizzled with blue cheese dressing, if desired.
Last Step:
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Notes
*Dont use ground chicken breast, too dry
Helpful Tips for the Best Buffalo Chicken Meatballs
- Wet your hands before rolling. The mixture can be a little sticky, so it really helps to keep your hands damp. I literally stand next to the sink and re-wet my hands as I roll them.
- Don’t overmix. Mix just until everything is combined so the meatballs stay tender.
- Use a measuring scoop for even sizing. Since these are 1/8 cup each, a small scoop makes them quick and uniform so they bake evenly.
- Toss in sauce after baking. This keeps them from getting soggy and gives you the best texture.
- Line your pan with foil if you want easy cleanup. A silicone mat works great here (and helps prevent sticking).
Nutrition
Serving: 1 meatball, Calories: 37 kcal, Carbohydrates: 1 g, Protein: 4 g, Fat: 2 g, Cholesterol: 26 mg, Sodium: 135 mg
Delicious and nutritious, perfect for those of us watching our calories. The kitchen smelled great while they were baking.
Could I use ground turkey instead of chicken? Only asking because I have a bunch in the freezer
Totally agree I added blue cheese to the meatball. Amazing!!!
❤️ this recipe. I grate my carrot on a Parmesan grater so the carrot kinda melts into the meatball. I also add some grated cheese too as I add grated cheese to all meatballs I make.
My husband and son loves these, they told me I can make them often.
Perfect!
would it screw up the recipe if i left out the celery and carrot?
Absolutely delicious! The carrots had some texture which I really liked and I made the skinny blue cheese dressing. It was absolutely delicious and I will be making this again!
Was easy and good. Recommend.
This is so good! It is also a quick meal for when you are in a hurry.
This is a recipe that is both easy and heathy. I usually make it with carrot and celery sticks
This is a great healthy and easy dish.
This is the second time I made these, always a great hit.
Very good! Like another reviewer, I also sautéed the carrots, celery & onion and bit before adding to meatball mixture – added a little bit of Frank’s wing sauce & a bit extra panko crumbs to meatball mixture. At the end, when plating, I drizzled a little Ranch dressing and had the blue cheese dressing on the side in a little dish. The chopped celery leaves on top with colored toothpicks made them look great!
You had me at ranch. As a Buffalonian – we never say the R word when talking about any type of chicken and wing sauce. 😆
They turned out a little bland, will add more salt to the recipe next time than the 1/8 teaspoon sea salt I used. Nice texture though.
I made these for SuperBowl Sunday and they were delicious!
Took them for a healthy option for Super Bowl last year, and everybody wanted me to make them this year. They’re so yummy!
Could I use almond flour instead of the panko?
I have not tried
Meatballs are yummy and would be delicious saucy in many ways. Especially a teriyaki glaze. We served these Buffalo chicken meatballs over fresh cut air fried French fries. Topped with Frank’s Buffalo hot wing sauce, blue cheese crumbles, light blue cheese dressing and scallions. So good!
Yes!!!
I’ve made this about 20+ times, absolutely delicious.
So glad!!
I made these several months ago and I accidentally mixed the Frank’s in with the mixture before cooking and my guy loved it. I’m going to do it correctly today. My question is, has anyone tried adding crumbled bleu cheese in the mixture? Sounds like it would be good, but I’m not sure if it would mess up the quality of the meatballs.
I stuffed the blue cheese inside the meatballs, and it tasted amazing!
I bet it would be!
Love these!! Has anyone ever baked them then put them in a crockpot?
Fabulous!
I love this recipe as it still lets me enjoy buffalo chicken and not miss the wings. I also enjoy these over a salad for lunch.
Can you use ground turkey instead of ground chicken?
Thank you
I made these last night using ground turkey and they were fantastic.
These are an absolute favorite in our house!!
I’ve made these multiple times for happy hours with friends. EVERYONE loves them. I always add at least 3 cloves of garlic (garlic lover!) and find I need more panko to get the right consistency. They bake up beautifully and could be used as an appetizer, a sandwich, a wrap, very versatile.
I made these for a party and served them in a small crock pot with the Bolthouse Farms blue cheese dressing. They were easy to prep the in morning and everyone loved them. I will definitely make these again! I ended up using 1 lb chicken and 1/4 lb turkey.
Do you think I could use only ground turkey or will it break apart too much? Thanks!
Should be fine
Recipe is great. Question I have is when I freeze them. Can I freeze them after they are baked? When I take them out of freezer, do you recommend heating in oven or microwave? I want to make double batch. Christie
Same! I have some frozen and was wondering that. Did you try again after they were frozen?
These are amazing! Can be used as and appetizer, snack, or even a buffalo chicken meatball sandwich. Next time I will double or triple the recipe. I thought I had bought 98% FF ground chicken but didn’t. I will next time for even lower points. They are so low in points and great to have around for a quick snack or lunch.
Fun idea!!
exelent
Third time making this one! Perfect guilt free Super Bowl snacks.
Awesome recipe.
Just so you know, if you use 98% fat free ground chicken breast on the new WW program, these are zero points for 3 meatballs & 1 point for 4! I didn’t use the blue cheese dressing but they were so good.
Next time I will put the carrots and celery in the microwave a bit to soften them up. They were a bit too crunchy for me. I made the recipe exactly how it’s listed and it was so good. Just a few things I would do a little different but will make again!
I bought the 93% FF ground turkey by accident. But as you suggested, I will definitely use 98% FF next time! I used a food processor to chop the carrots and celery. It makes it so tiny you might not need to heat them up.
Just made these and they were a hit! Only change was adding more garlic.
Do I use Frank’s hot sauce or Buffalo sauce? Both are mentioned.
Made these a few times already and had to make some for the Super Bowl tonight. Outstanding recipe! Satisfies the taste for chicken wings in a healthy way. As usual, Gina never disappoints. Thank you for what you do Gina!
Just made these for super bowl party!!!!! LOVE LOVE LOVE!!!!
Making for the first time today. 😊
Oh these look good,I’ll have to try this. I make these with blue cheese crumbles instead of the bread crumbs. 🙂
Delicious! I liked them better than a chicken wing. We will definitely make this recipe again!
Hello
Could I prep these and freeze without sauce. Then cook would I cook from frozen or thawed
Sure I would probably partially cook, then they will finish when you reheat
These look amazing! Do you think subbing almond flour for the panko would work (for those who are Paleo or doing a W30?)
I like using riced cauliflower, works great!
These are yummy.
Can you prep these ahead of time?? A day or two possibly?
Sure
OMG! These were awesome! Thanks so much for sharing!
Man, these are so good. They really scratch that ‘itch’ for chicken wings when you don’t have any, can’t be bothered to make or don’t have the calorie budget for the real deal. Definitely need the dressing (or something creamy) as they’ve got a little spice, which is wonderful. Yum!!
I used these with Gina’s zero point marinara sauce instead of Frank’s hot sauce. Since 1/4 cup panko = 3 blue points and the ground chicken I used was 99% fat free, these were practically a zero-point dinner. Also, instead of spraying the sheet pan, I lined it with non-stick tinfoil. They are excellent.
Delicious! My family loved them. I will definitely be making these again!
These were great! I actually like them without the buffalo sauce and added more carrots and celery. I also substituted ground turkey. My question is about the calories… 37000 per meatball? Is that wrong?
Lol, no it is 37 calories.
Does no one else find it frustrating when a recipe says “salt and pepper to taste” even though you’re adding the salt and pepper to raw meat? Otherwise, recipe is good!
Agreed! How much did you use?
No, some people like more and some people like less; I never measure either one
I do 1 tsp per pound of meat if nothing else is salty. But if I add W sauce, soy sauce, seasoned salt, broth, cream soup, etc., I do 1/2 tsp. We do not have high blood pressure (mine runs low) so I don’t worry about restricting. For pepper I do half the salt amount. I always figure people can add more. You might do less, but for me, it makes cooking less stressful to standardize the amount in my head.
A trick I learned a while back was to microwave a small chunk of your meat mixture so it’s safe to taste.
(I can’t remember whether I got that from Helen Rennie or The Woks of Life – maybe both? It was definitely part of a dumplings tutorial…)
These are amazing, my husband and dad eat them up fast and furious, ok, truth be told, I do too. I have made them many, many times. I add a tablespoon of Frank’s hot sauce to the mixture then use Frank’s buffalo wing sauce to coat after cooking. It’s important to not overcook, I watch them closely and take the meatballs out when they reach 165 degrees internal temperature.
Not sure what I did wrong but there is NO way these were going into meatball. Nothing to hold them together. So sad!
Nothing to hold them together??? The panko and egg hold them together. I have made these dozens of times and they never fall apart.
I’m having that same issue, hard to roll these into a ball
It helps to wet your hands and use them wet. I stand next to the sink when I roll them.
I decided to slightly switch up my normal buffalo chicken meatball recipe and try this instead. The addition of carrots and celery to the meatballs gave it a great crunch this is something that I haven’t done before but will continue to do moving forward as it really adds something to the meatball. My only modifications that I made was the addition of some fresh parsley and blue cheese crumbles and I omitted the green onions (I did not have any). The flavor even before the hot sauce was added was great. I am definitely looking forward to this weeks lunches.
These were good! Mine came out a little dry but I broiled them at the very end so my fault. Instead of blue cheese I made a ranch with Greek yogurt.
Fabulous!
I was wondering why mine came out so wet, and i realized I added the wing sauce to the mixture rather than pouring on top after baking! I saved the mixture by adding more breadcrumbs and I was able to roll them. They came out delicious with the wing sauce baked in the mixture! Also, the blue cheese dressing was very easy to make and compliments well!
Hi Gina.
To bring as an API somewhere. Making ahead and bringing with you to the party. How would you serve the blue cheese ?
Any tips ?
Gonna try making these tonight or tomorrow to try first 🙂
Tnx
how would you recommend doing this in an air fryer?
Thank you for this recipe! We love it sooo much in my home. I make a batch weekly. Easy, healty and delicious. Oh, and they freeze really well! ❤️❤️❤️
These are soooooo good!!
We forgot the carrots, but who needs carrots anyhow!
:o)
Making a double batch this time.
Can these been done in the slow cooker? If so, any recommendations for time?
Can you make these into sliders or burgers?
I don’t see why not!
Hi Gina — these look yummy! Could I make these in my Instant Pot if I used a method similar to the Salisbury Steak Meatballs?
Yes, that should be fine.
Thanks for the recipe! I made last night and they were Delicious! Also just finished off the leftovers for lunch right now. Will be making a double batch next time!!!
I’ve tried a lot of recipes for Buffalo Chicken Meatballs, but this one is the BEST!
Question – is this with ground chicken breast? Curious because we sometimes grind our own chicken breast but I think the packages ground chicken has more fat.
its 93% lean, so both white and dark
Thank you!!
These were really good
Any suggestions for converting this to an instant pot recipe? Thanks!
I made these last night. Mine came out extremely wet. I mean to the point I could not roll them. Still very tasty. I followed the recipe to a T. What could have happened?
Mine too. They were blobs instead of balls.
If you use ground chicken breast, does that change the points ? I’m sorry, still new and trying to figure out point system. I understand Panko has points but when it’s spread out in a recipe how do you figure out the points ? Everything is 0 points but the Panko.
These were so tasty and filling! I made them for my lunches and they were just delicous! I also didn’t feel stuffed. I didn’t have time to make your blue cheese dressing, so I bought a light version at the store.
I took these to a holiday party with adults and kids and these were a big hit with everyone. I made the bleu cheese dressing and people loved it as well. Thanks for the wonderful recipe and letting me eat something without the guilt.
Hi Gina
Can I sub GF breadcrumbs. And would still taste yummy?
Want to make for a potluck party this sat. And would you suggest bringing it in a slow cooker to keep warm
? But I love the presentation with the sauce poured over it ! Hmm
I guess I could put sauce on the side for dipping ? Any other ideas. Tnx 🙂
Sue
Sure, GF crumbs will work.
I just made these today and the are amazing! I wasn’t craving buffalo wings like no other! I think I prefer these over a battered piece of chicken. The carrots and celery add a perfect crunch. So good and easy peasy!
I hate when people leave comments like I’m about to leave, because comments should be based on the exact recipe, not substitutions. But!…these were too amazing to not comment!
I used lean ground turkey instead of chicken because that’s what I had on hand. I’m also doing a Whole 30 right now so I can’t have grains or dairy. I subbed almond flour (great sub for bread crumbs of any kind) for the panko and used a homemade ranch instead of blue cheese. Oh.My.Goodness!! They were amazing!! I brought them as an appetizer to a family get together to watch a football game and everyone LOVED them! A lot of “clean” appetizers are often odd and not what people really want when they think of party foods. But these were a hit!! Because of the previous comments, I made a double batch. Glad I did!! There were only a few left over. This recipe is definitely a keeper!!
I was wondering how to make them keto friendly. Thanks for tip about almond flour!
Did you use the same amount of almond flour as your would the panko?
Hi! Can this be made a couple of hours in advance and served at room temperature or will that alter the taste/presentation?
Made these tonight for football game apps!!! Amazing! The blue cheese dip was delicious and balanced the heat perfectly!
Made for a party last night. So good! I agree – double the recipe
Double the recipe, trust me, you’ll want extra. I made mine with turkey instead of chicken and they were just as delicious. Thanks Gina!
thanks for posting. was concerned how ground turkey would taste since that’s all I could find at the store today.
Made these balls last nite and they were a hot! Everyone was asking for the recipe. Super good!
Can these be made with ground beef instead of ground chicken?
Sure
Hello! I love these buffalo meatballs. I was wondering if you have made a meatloaf using the same ingredients?
I bet it would be great
These are light yet packed with flavor! definitely a family favor 🙂
Has anyone tried this with chicken sausage (casing removed) and ground chicken? I have both and wanted to see if it anyone else attempted before I do it myself.
The meatballs and dressing are delicious! They were devoured within minutes. I used oats instead of panko. After cooking them in the oven I placed them in a crockpot with Frank’s Red Hot Buffalo Wings Sauce to keep them warm.
Delicious!!! Thank you!
If you wanted to serve these for dinner & not as an appetizer, what sides would you recommend?
Hi Gina – these look great! Are the stats still the same now that Weight Watchers is Freestyle? Are they still 1 Freestyle Smart Point per meatball?
Smart points have been updated to reflect the free style program.
I pre-made a triple (quadruple maybe?) batch of the ST Buffalo Chicken Meatballs yesterday for a Super Bowl Party today. I didn’t follow the recipe to the letter so not 100% sure on the batch ratio, but added twice as much celery/carrots than it called for which made for lots more meatballs! I was balling for what seemed like forever – haha! I plan to reheat the balls in the oven before the party and then tossing them in the Franks RedHot. So yummy!!! All my “taste testing guinea pigs” approved! Quite a few aren’t making it to the party! But that’s ok, because I have tons! ???
Laying up, since balled forever – Didn’t make my dressing so I went store bought with Ken’s Lite Blue Cheese Dressing!
These were outstanding. Moist, delicious and just enough spice. The recipe for Blue Cheese dressing was also fabulous. I made these 2x this week. Such a good snack or appetizer for a party. I had all the ingredients on hand too.
My favorite for gatherings. Everybody loves them. They freeze well too!
I know that Gina has this listed as an appetizer but whenever I make this recipe, I have just enough to eat 5 meatballs for each day of the work week for lunch – 5 meatball per my lunch serving paired with lite sour cream, some cut up bell peppers or baby carrots or any other raw vegetable and this makes a really healthy and tasty lunch to bring to work!
Are these still 1 point per meatball with the new program? Since chicken and egg are zero, can’t figure how they’d still be 1?!
she uses 93% lean ground chicken. only the 98-99% is 0sp on WW. that little bit of fat really will make a world of difference in how they come out. you don’t want them too dry.
Made this for our “Homegate for the Ravens game last weekend. Doubled the recipe, using 2 pounds of ground chicken breast. They were very good, but next time I will use a 50/50 blend of white and dark chicken meat.
anyone make these without the breadcrumbs to make them whole 30 compliant?
Maybe compliant potato flakes or almond flour.
These are awesome! Always looking for new healthy recipes. This will be one to add to my collection.
These were a hit all around! I used Gluten Free Panko crumbs instead 🙂
Glad I found your website!
You can totally freeze these and bake them from the freezer! I made a batch and froze about 2/3’ds of them and reheated the next week straight from the freezer. The baking time was a smidge longer, but tasted just as good as the original day I made them. You’re making this low-carb lifestyle change too easy for me! Thank you for all the tasty recipes!
Mallory, so did you bake them first and then freeze them? Or just made them and froze them raw. Thanks. Can this be done with all the other meatball recipes?
I made these yesterday for our Super Bowl party and they were fantastic! In fact, they were gone before the buffalo wings! So tasty but no one even knew they were “healthy.” I used Franks hot wing sauce for true “wing” flavor.
Great! 🙂
Wow – I just made these and doubled them with a pound of ground turkey. REALLY Good. Thank you. I’m testing them out for a super bowl party tomorrow!! They may not last 🙂
LOL!
So I just made these. I followed the recipe to the exact measurements, even measuring the mix in a 1/8 cup measuring cup and I only got 19 meatballs instead of 26. Did anyone else have similar issues??? I’m not eating this as an appetizer but as a meal – so bringing several with me to work for lunches this week. The shortage actually poses an issue because of this.
Made a double batch of these tonight. They were so delicious. I wish I could post my picture- they look so awesome!
I actually used Glueten free bread crumbs instead of Pablo and they turned out perfect.
Share it to me on FB!
Great meatballs! I made a triple batch and the recipe worked fine. I also had to use ground turkey for a batch because I couldn’t get enough ground chicken and that worked well too. I made them in the morning and heated and tossed them in sauce right before the party, worked fine. Mixed some with a honey spicy bbq sauce mixed with a bit of maple syrup and they were good. Used sliced celery spears for eatable cocktail forks.
Does anyone know if I should use regular ground chicken or 98% fat free? I use a grocery delivery service here in NY and they carry both. Based on some of the helpful comments above, they can dry out sometimes depending on your oven so I’d imagine regular chicken is better but has anyone tried the 98% fat free?
Sorry I used 93%, not fat free.
Thank you! I only have a choice between regular ground chicken and 98% so I’ll go with the regular. I don’t want them to dry out in the oven!
Coming to you in 2017! Made these tonight and my goodness, they are fantastic. These will definitely become a regular on the menu! The only thing I’m unsure of is how to preserve them. I made them for my boyfriend and I so we aren’t going to eat all of them in one sitting. I only used the sauce on the two that I ate so I will probably leave them sauceless and only coat when I’m ready to eat them. Either way, really great recipe.
These were amazing, so much flavor! I’ve never made meatballs before and these turned out wonderfully. My husband loved them and the leftovers (plus rice and edamame) are in the fridge for his lunch tomorrow.
I am re-posting this on my fitness website. I am your newest, biggest fan. Thank you for doing all of this work, and I may want to collaborate with you guys on some recipes for an upcoming health & fitness book I’m finishing up for women over 40! Thanks so much!
I loved these meatballs! Great leftover too. You cannot beat 37 cals a pop!
I was torn whether to make these spicy or buffalo. I tried one out of the oven and they were delish with no sauce!! Left plain and just drizzled Frank’s hot sauce on mine. Served with a side of potatoe pancakes and ranch. Yummy!!
Spicy or BBQ
Made these for a tailgate and they were great! Used ground turkey because my husband can’t be trusted with a grocery list, and added some wing sauce to the mixture before baking as well for a little extra zing. I actually loved the different texture of the veggies in the meatballs, and they were a hit at the tailgate too. Thank you!
Hi, I’m trying these today for game day snacks! I used my cheese grater for the carrot and celery, much easier than fine-dicing. This is a great alternative to the buffalo dip every other person is making for game day, but I’ll admit I love that too lol
I am using Frank’s buffalo, I noted most of you used the hot…I’m sure they will be wonderful ????
Mmmmm — mix in a few Italian seasoning herbs and these would make tasty light meatballs with pasta and sauce. 🙂
These turned out delicious. I made a double batch of meat then baked set to take to a friend’s for appetizers on Sunday, now the second set for meal prep this week at home. I tossed and stored them in canning jars, and turned upside down a few times to distribute the sauce. We inhaled them!
I made these into a meatball sub. Made the meatballs exactly as the recipe states. Made the blue cheese dressing and added the dressing to some precut cabbage to make a slaw. Used whole wheat sub rolls. 4 meatballs fit perfectly on the sub rolls, then topped with the blue cheese slaw. SO GOOD!! Thanks for a wonderful recipe.i estimated the points plus on this meatball sub to be about 12. 4 for the meatballs, 6 for the sub roll and two for the slaw.
Sounds good!
I too love this recipe for subs and I love your addition of cabbage.
These were amazing. I used 1 lb. of ground chicken and about 1/3 c. of panko, and made about 20 meatballs. Followed all other instructions to the tee. I took these to a party and everyone raved!
These look so delicious! I am making them this weekend. How lean is the chicken you use? Thanks!
are these one smart point per meatball if we were to use them as a main dish?
Can you freeze these, after you make them?
I made these today. I'll have to make more for tomorrow. We LOVED them. So easy. I placed them under the broiler for a few minutes at the end to crisp them up. Fabulous
Just made these into meatball subs-they were such a hit, thank you!
These look perfect for The Superbowl party that my cousin is now hosting.
Can you amend them for our more discerning vegetarian sect members, without sacrificing raw flavor? Thanks in advance!
A Yarnsworth
Honestly, was initially not a fan. I had the wrong hot sauce. Then I used Buffalo Wild Wings hot sauce. For me, that did the trick. These are delicious!!! I will be making these again and again. I keep the plain cooked meatballs in the freezer and just take out what I need. Perfecto. Thank you!
Just made these tonight (including the dressing) and they were fantastic! Left the hot sauce offon my daughter's and we were all happy. Thanks for the great recipe!
I made these for the first time yesterday. WOW!! They are absolutely delicious!!
So easy…I even found the fancy toothpicks for the added touch of yummyness. Already dreaming of my next batch.
How long should I cook them for if I make bigger meatballs? Maybe 12?
I did it!!!!!
I try them out on Sunday, I'm new at cooking, but I gave these a try. They were AMAZING, easy and delicious!!!! I couldn't find the ground chicken, so I grinded some breast fillets, it took me a while, but they came out nicely. I even feel like a chef this week, I was so proud of my little meatballs. Thank you!!!! I'll look around to see my next Sunday's recipe. (I even feel I beat a sports bar, lol)
Is cooking time the same if you use ground turkey?
yes
I actually like these on a salad with carrots, onions, chopped romaine, and tomatoes with blue cheese dressing. YUMMY!!! (I know it sounds weird but it's wonderful!)
And yes, I've made similar meatballs in the crockpot. You bake for 5 minutes then follow these instructions (not sure I'd cook all day, honestly)
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Serve immediately, drizzled with blue cheese dressing, if desired.
Has anyone made these the night before and put them in the crock pot to warm up?
They look delicious. I might have to try this recipe and may be substitute chicken with ground turkey.
My daughter made these. Used the smallest opening on a box grater to prep carrots and celery – she left out scallions. Not sure if she upped the breadcrumbs but they were so tasty, and since basic recipe is mild, she was able to put some plain ones aside to feed baby. I'm thinking of adding to spaghetti sauce to put on zucchini spirals.
Great…zucchini spirals sounds great!
I followed the previous 2 commenters' advice by putting the veggies/garlic in the food process and adding more breadcrumbs than the recipe calls for (used about 1/2c total but I used whole wheat panko, so at least there was some nutritional value), these were delicious! I used a teeny bit of bottled light ranch at first taste but they were so tasty that I didn't even need it. My 11-year-old son loved them, he doesn't need to watch his weight so he had a healthy serving with a piece of garlic bread for lunch, this is a keeper.
I just made these, and enjoyed them a lot. I added some extra breadcrumbs since the mixture seemed a bit wet, and also added some of the frank's buffalo sauce to the mixture since I like a lot of heat! Topped with more buffalo sauce and crumbled blue cheese.
Made these today, and while they were edible I wouldn't say they were anywhere near a hit. The balls were more like blobs as the mixture was too moist and sticky to form proper ball shapes. Perhaps more breadcrumbs would help. The minced veggies were not cooked enough, making for an unpleasant crunch in each bite. If I tried making these again I would probably put the veggies in a food processor to almost puree them. And lastly the flavor was definitely lacking, although we did omit the bleu cheese I would still recommend adding some more spices to the mixture.
These are delicious. Made them last week
this recipe is perfect timing. I was just sitting here wondering what I could make with the ground chicken that is the freezer (that no one really likes). I was going to search pinterest for recipes in a little while. this sound delicious. I am going to take the chicken out of the freezer now.
*Can't
Ok, why can I figure out how to add a recipe to the recipe box?
These are delicious! I made them with Turkey instead of chicken and I used oatmeal with a little bit of milk to soften it up (because thats what I had on hand) some Franks Hot Sauce and blue cheese dressing. DELICIOUS!!
This were a huge hit at the Super Bowl party I attended. I also made the Tomato Mozzarella tarts and everyone loved them. I used THE Original Frank's sauce from the Anchor Bar- yum! I buy it every time I go home.
Those would have been perfect for the super bowl event. Actually very good for wedding reception too. As the italian goes, Matrimonio!
These were a hit at our Super Bowl party last night. Just curious how you would recommend re-purposing this recipe for dinner for just my husband and me. Any suggestions much appreciated!
PS I used regular Frank's Hot Sauce vs the Buffalo variety.
WOW it looks so delicious and yummy! Love your pictures!
I just bought your cookbook and it is wonderful!
Please clarify Franks hot sauce or Frank's buffalo wing sauce as you mentioned both. They are completely different.
I've always used Franks hot sauce in the buffalo recipes, I want to say people have asked that with previous recipes and the hot sauce was always the answer. Good luck!
Please clarify Franks hot sauce or Frank's buffalo wing sauce as you mentioned both. They are completely different.
Sorry, I always use the hot sauce.
Why oh why didn't I check your blog before today?? These would have been perfect for the Superbowl. Will definitely be on my list to try, since I loved every other buffalo chicken recipe you've posted! I have some leftover buffalo chicken chili for lunch today:)
-Lauren
We has these and just loved them. I doused the temperature a bit with butter. It adds calories but we don't like them too hot.
Just took mine out of the oven, they are delicious! Used BBQ sauce for my daughters as they do not care for buffalo. Winner winner chicken dinner, this recipe will be a repeat in our home. thanks Gina
I am making these today. I also added minced red pepper. Can't wait to try them.
Hi Gina,
Anything I could use to make this GF? Love your new cookbook btw. I asked for it for Christmas!
Thanks,
Marguerite
I never buy cookbooks – but I bought yours!! Your recipes are AMAZING!!!
love the look of these…PS MY HUSBAND BOUGHT ME YOUR COOKBOOK
It is gorgeous and I am thrilled with it….Fran
Could I substitute the panko crumbs for oatmeal or quinoa? I am making these today!
These look delish! I make with red sauce but this looks like a great idea! Love the blue cheese dressing, I tried to make something similar last week and it didn't taste very good!!
Could I use the crock pot for his recipe?
No
You would have to make them first and only use the crockpot to keep them warm.
I only make them in my slow cooker. Delicious! They stay moist. 2.5 hours on low.
Yum – I'm always looking for different recipes to cook.
Hi everyone. Where do you find ground chicken?
Any supermarket
I use Isernio's ground chicken – it comes in a roll (like sausage does). I haven't found it at Safeway where I live (Oregon) but I have found it at Winco and Walmart.
Here in Ohio I find Perdue ground chicken in the meat department at Kroger
My store didn't have it either. I used ground turkey and it turned out great
Any butcher at your grocery should be able to grind chicken breasts for you.
Seriously??? Any supermarket carries ground chicken/turkey!
Not every supermarket has ground chicken. I'm in a metropolitan area and can't always find it. I simply boiled chicken breasts and then shredded them.
I've just taken a couple of thawed chicken breasts and ground them up in my food processer – worked out just fine. It was also useful in combining the other ingredients in, too.
Not every supermarket carries ground chicken. I can't find it at any of the stores within half an hour of me, but can find turkey. Not every store has a butcher, either. Walmart, for instance, gets their meat in pre-packaged. I've run across a few grocery stores who do the same.
I know this is an older question but I always just roughly chop chicken breasts and pulse them in my food processer for grind the chicken. Ground chicken is so $$$$. It costs much less to grind it yourself.
These were fantastic! I used white onion because that is what I had. These will be made again! Lori
These are in the oven as I type.Very excited to see the final product! Substituted gluten free bread crumbs, and froze the mixture a bit to make the balls easier to shape. I just hope I didn't leave the veggies too coarsely chopped….They're done! They are amazing! I used Frank's Extra Hot (maybe a bit too hot), but these were a hit! If I can figure out if I can post a pic I will do so. Thanks for a great recipe!
good idea to freeze the mixture after making them, i should have done that! lol, mine are gonna be all weird shaped.
What do you suggest in terms of reheating? I am going to make these tonight before the big game tomorrow! Thank you!
I'm popping mine into a crock pot on warm with plenty of sauce so it doesn't burn.
How did reheating in the crock pot work? I was hoping to try it for tomorrow…
Can you clarify if you used Frank's Hot Sauce (noted in the ingredients) or Frank's Buffalo Sauce (noted in the instructions). They are different.
I'd like to know this as well…
Either one would work fine – use whatever you prefer for taste.
She states below that it is the Hot Sauce that she uses.
I used Frank;s Buffalo Sauce because that is what I had on hand and it made them more like Buffalo wings, yum. The Blue Cheese dressing recipe is really good too.
instead of using bread crumbs of any kind, i am using crushed pork rind crumbs.
😯 genius.
I used pork rinds too processed in food processor. What a great alternative to panko, and they're friendly for my diet a plus.
These look delicious, need to try making them!!
I'm making these for a Super Bowl party I'm going to! Curious if I could sub out the Panko for regular breadcrumbs. Would it change the taste much??
I would truly make it.
Ooh yummy. Love your site and especially these meatballs. Thanks for posting.
Dang! Blue cheese dressing? Yesssss 😀 These look fantastic, and it's great when you can sneak a bit of vegetables in there too right? 😀 I hope you have a lovely Saturday Gina 🙂 x
Oh Gina! Would you marry me??? ?
I loved the celery on them! I bet they turn fresh and so light that we can still munch a lot!! Ah haa! Spicy healthy KISS on a stick! ??
These are fantastic – and for weight watchers simply filling try using 1/4 potato flakes in place of the panko bread crumbs.
Thanks Mary!
I'm on simply filling, I didn't know that we could use potato flakes, we really can? I have been using my whole wheat bread made into crumbs.
Probably ~25 minutes.
I'd still check them with a thermometer to see if they reach 165°F.
You might also want to reduce the oven temp to 350°F so they cook thoroughly without burning the outside; this, of course, will increase the cooking time (35-40 mins), but will ensure a moister meatball.
Dangit, this was supposed to be a reply to the comment on the bottom. 🙁
This sounds incredible!!! What a perfect Super Bowl snack!!!!! Thank you!
These little meatballs look so perfect! I love that you added so much carrots and celery to them – I bet it makes them juicy and delicious, and more healthy, too. This is a great alternative to chicken wings because this is much healthier.