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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
