30 Minute Buffalo Chicken Meatballs Recipe
These 30 Minute Buffalo Chicken Meatballs are a delicious and easy appetizer or meal option, packed with the bold flavors of buffalo sauce combined with tender ground chicken and fresh vegetables. Perfectly baked and tossed in spicy buffalo sauce, they pair wonderfully with ranch or blue cheese dressing for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 meatballs (serves 4-6)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Meatball Mixture
- 1 1/2 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg – lightly beaten
- 1 small carrot – finely grated
- 1 stick celery – minced
- 2 green onions – minced
- 3 cloves garlic – minced
- 1/2 tsp paprika
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
Sauce & Serving
- 1/3 cup buffalo sauce (such as Frank’s buffalo sauce)
- 3 tablespoons ranch dressing or blue cheese dressing
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a baking sheet by lining it with parchment paper or a baking mat. This prevents sticking and promotes even cooking.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, and lightly beaten egg. Let the panko soak in the egg for 5 minutes to help bind the mixture. Then add the grated carrot, minced celery, green onions, garlic, paprika, salt, and black pepper. Gently mix with your hands or a spatula just until combined to keep the meatballs tender.
- Form Meatballs: Using a spoon or a cookie scoop, shape the mixture into evenly sized meatballs. Arrange them on the prepared baking sheet, ensuring they are spaced slightly apart to cook evenly.
- Bake: Bake the meatballs in the preheated oven for 15 to 20 minutes, or until they reach an internal temperature of 160°F (71°C) to ensure they are fully cooked through.
- Toss in Buffalo Sauce: Remove the meatballs from the oven and transfer them to a bowl. Pour the buffalo sauce over the meatballs and gently toss to coat them evenly with the spicy sauce.
- Serve: Serve the buffalo chicken meatballs immediately. Drizzle with ranch or blue cheese dressing, and garnish with extra minced green onion if desired for a fresh finish.
Notes
- For extra flavor and moisture, fold 1/3 cup of blue cheese or mozzarella cheese into the meatball mixture or stuff the cheese inside the meatballs before baking.
- Store cooled baked meatballs in an airtight container in the refrigerator for up to 3–4 days.
- To freeze, place cooled meatballs on a baking sheet until firm, then transfer to a freezer-safe container. Freeze for up to 3 months.
- Reheat frozen or refrigerated meatballs in a 350°F (175°C) oven for 10–12 minutes or until warmed through; add extra time if reheating from frozen.
- Alternatively, microwave for 1–2 minutes or reheat in a skillet over medium-low heat with a splash of water or sauce to keep them moist.
