Introducing your new favorite way to enjoy meatballs: a saucy, spicy Buffalo Chicken Meatballs recipe that’s ready in about 30 minutes. These tender, flavorful meatballs work as an appetizer, a main for bowls or pasta, or tucked into sandwiches and wraps. Serve with ranch or blue cheese dressing on the side for classic flavor balance.
Table of contents
- Ingredients
- Instructions
- Other ways to cook them
- Recipe tips
- Ways to serve them
- Make them gluten free or keto
- Storing and freezing meatballs
- More appetizer recipes
We love both meatballs and buffalo sauce, so I set out to make the best Buffalo Chicken Meatballs possible. This version focuses on moist texture, bold flavor, and quick cooking—perfect for weeknights or party spreads.
Why these buffalo chicken meatballs stand out:
- Two meats for balance and juiciness. Combining ground chicken and ground pork adds flavor and the right amount of fat so the meatballs stay tender.
- Egg yolks for richness and binding. Using yolks instead of whole eggs adds fat and helps hold the meatballs together without adding excess moisture.
- Broiling to finish. Broiling gives a quick, attractive brown crust while keeping the interior moist—faster than frying and often better textured than baking alone.
I usually form the meatballs about the size of a golf ball so they’re easy to toss into salads, bowls, pasta, sandwiches or a party platter. Make a double batch to freeze for quick meals later.
Ingredients
- Olive oil (or another neutral vegetable oil)
- Onion, celery and carrots – finely diced so they blend smoothly into the meatballs
- Garlic – fresh minced cloves for best flavor
- Ground chicken – lean, about 1 pound
- Ground pork – about 1 pound; adds fat and flavor (you can use all chicken, but pork keeps them juicy)
- Chili powder, paprika, salt and black pepper – to taste; these season the meat mixture
- Panko breadcrumbs – about 1/2 cup; for a low-carb option use pork rind crumbs
- Parmesan cheese – grated, about 1/2 cup, to add umami and help bind
- Egg yolks – 2 large yolks to bind and enrich
- Buffalo sauce – about 1/2 cup; use your preferred brand
Instructions
These step-by-step directions yield about 40 golf-ball sized meatballs and take roughly 30 minutes total.
- Sauté the vegetables. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 cup each finely diced onion, celery and carrots and cook 4–5 minutes until softened. Add 3 minced garlic cloves and cook 1 more minute, then remove from heat and let cool slightly.
- Combine the meatball mix. In a large bowl combine 1 lb ground chicken, 1 lb ground pork, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan, 2 large egg yolks and 1/2 cup buffalo sauce. Add the cooked vegetables and gently mix with a spatula or your hands—mix only until combined to avoid toughness.
- Form the meatballs. Shape the mixture into about 40 1-inch (golf ball) meatballs and place them on a foil-lined baking sheet in a single layer.
- Broil or bake. Broil on the middle-to-lower oven rack for 8–10 minutes, or until an instant-read thermometer registers 165°F. Alternatively, bake at 400°F for 15–20 minutes.
- Serve. Toss warm meatballs with extra buffalo sauce or serve sauce on the side with ranch or blue cheese for dipping.
Other ways to cook them
Bake instead of broil: arrange meatballs on a foil-lined sheet and bake at 400°F for 15–20 minutes.
Air fryer: place meatballs in a single layer with space between them; cook at 380°F for 8–10 minutes (you may need multiple batches).
Slow cooker: lightly brown the meatballs under the broiler for 2 minutes first to help them hold together. Place in the slow cooker, add about 1 cup buffalo sauce, and cook on low for 4–6 hours or on high for 2–3 hours.
Recipe tips
- Make the meatballs up to 3 days ahead and refrigerate in an airtight container until ready to bake.
- If baking ahead, transfer the hot meatballs to a slow cooker set to warm with 1/2–1 cup buffalo sauce to keep them moist for serving.
- Do not over-mix the meat. Stir only until combined to avoid dense meatballs.
- Form even-sized meatballs so they cook uniformly; use a cookie scoop for consistency and spray it with cooking spray to prevent sticking.
- Cook the diced vegetables before adding them to the meat mixture so their texture blends into the meatballs.
Ways to serve them
These meatballs are versatile: serve as an appetizer with buffalo sauce and a side of ranch or blue cheese, or add them to meals for extra protein and flavor.
- With pasta: toss meatballs with creamy buffalo pasta for a hearty dinner.
- Sub or sandwich: place warmed meatballs in a toasted roll, drizzle with dressing and extra buffalo sauce, and top with cheese or pickled peppers.
- In soup: add cooked meatballs to a creamy buffalo-style soup for heartiness.
- With mashed potatoes: pair meatballs with mashed potatoes for comfort-food satisfaction.
- In a bowl or salad: use chilled or reheated meatballs in meal-prep bowls or salads.
- In a wrap: combine meatballs with lettuce, tomatoes and dressing, then wrap for an easy lunch.
Make them gluten free or keto
For gluten-free meatballs, swap panko breadcrumbs for a certified gluten-free panko. Confirm your buffalo sauce is gluten free. For a low-carb or keto option, replace the breadcrumbs with pork rind crumbs or another low-carb binder.
Storing and freezing meatballs
Uncooked meatballs will keep in the refrigerator for up to 3 days; cooked meatballs will keep for up to 6 days. Both raw and cooked meatballs freeze well for up to 6 months.
- To freeze raw meatballs, arrange them about 1/2 inch apart on a parchment-lined baking sheet and freeze 30 minutes before transferring to a freezer bag so they don’t stick together.
- To freeze cooked meatballs, cool completely before placing in a freezer bag.
- To defrost, move from freezer to refrigerator 12–24 hours ahead, or use the microwave defrost setting when short on time.
- Reheat cooked meatballs under the broiler 3–4 minutes, in the oven at 400°F for 8–10 minutes, or in an air fryer at 400°F for 3–4 minutes.
More appetizer recipes
If you enjoy buffalo-flavored appetizers, consider trying other tested recipes that pair well with these meatballs, such as buffalo chicken dip, boneless wings, pull-apart buffalo chicken rolls, air fryer wings, cheeseburger-style dips, and buffalo potato skins.
Buffalo Chicken Dip
Boneless Wings
Pull Apart Buffalo Chicken Rolls
Air Fryer Chicken Wings
Buffalo Cheeseburger Dip
Buffalo Chicken Potato Skins
Buffalo Chicken Meatballs
Servings: 40 meatballs • Prep time: 20 minutes • Cook time: 10 minutes • Total time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup carrots, finely diced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1 pound ground pork
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large egg yolks
- 1/2 cup buffalo sauce
Instructions
- Heat the olive oil in a large skillet. Add the diced onion, celery and carrots and cook until tender, 4–5 minutes. Add the garlic and cook one more minute, then remove from heat.
- In a large bowl, combine the ground chicken, ground pork, spices, breadcrumbs, Parmesan, egg yolks and buffalo sauce. Add the cooked vegetables and mix gently until combined.
- Form about 40 golf-ball sized meatballs. Place on a foil-lined baking sheet.
- Broil on the middle oven rack for 8–10 minutes until internal temperature reaches 165°F, or bake at 400°F for 15–20 minutes.
- Serve with extra buffalo sauce, ranch or blue cheese on the side.
Notes
- Substitute a premixed wing seasoning for the chili powder and paprika if desired.
- Air fryer instructions: 380°F for 8–10 minutes in a single layer.
- Make-ahead: form and refrigerate up to 3 days, or freeze raw or cooked for up to 6 months.
Nutrition (per meatball, approximate)
Calories: 63 • Carbohydrates: 1 g • Protein: 5 g • Fat: 4 g