Buffalo Chicken Meatballs
These buffalo chicken meatballs are juicy, spicy, and tangy. Baked until golden and tossed in hot sauce, they're perfect as an appetizer or a fast dinner. This recipe includes oven, air fryer, and slow cooker options.
Equipment
- Baking Sheet
- large bowl
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
Classic Baked Method (Step-by-Step)
- Heat the oven to 400°F and lightly coat a non-stick baking sheet with oil spray. The pan should have a thin slick surface so the meatballs release easily after baking.
- Add the ground chicken, panko crumbs, egg, scallions, celery, carrot, and garlic to a large bowl, then season with salt and pepper. The mixture will look loose and sticky, which is exactly what you want for tender meatballs.
- Mix with clean hands just until everything is evenly combined. Stop as soon as the vegetables and breadcrumbs look well distributed so the meatballs stay soft.
- Portion the mixture into 1/8 cup mounds and roll into 26 round meatballs. Wet hands help a lot here, and evenly sized meatballs cook more consistently.
- Arrange the meatballs on the prepared baking sheet with a little space between them. That spacing helps the heat circulate so the outsides can turn lightly golden instead of steaming.
- Bake for 16 to 18 minutes, until the meatballs are cooked through and browned in spots. They should feel firm and reach 165°F in the center.
- Transfer the hot meatballs to a bowl and gently toss with the hot sauce. The sauce will coat better after cooking, and the meatballs stay less soggy this way.
- Serve right away with blue cheese dressing and celery leaf if you like. You should get a glossy spicy coating and a juicy center.
Notes
Juiciness Tip: For the most tender meatballs, use 93% lean ground chicken and avoid overmixing the mixture. Stop mixing as soon as the ingredients are combined.
Rolling Tip: The meatball mixture is sticky. Wet your hands with water before rolling to prevent sticking and create smoother meatballs.
Saucing Tip: Toss the meatballs with the hot sauce after they are baked, not before. This keeps the coating glossy and prevents the meatballs from becoming soggy.
Make-Ahead: You can mix and roll the meatballs ahead of time and store them covered in the refrigerator before baking. You can also bake them completely, let them cool, and store them to be reheated later.
Storage: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: To freeze, let the baked meatballs cool completely. Freeze them on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. It's best to freeze them without the sauce.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.