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If you are craving a dish that perfectly balances bold flavors with tender, juicy bites, then you need to try this Buffalo Chicken Meatballs Recipe. These meatballs bring together the fiery kick of Frank’s Red Hot sauce, the creamy tang of sour cream, and the delicate texture of ground chicken into one irresistible bite-sized treat. Whether you’re hosting a game day party or just want a fun dinner to shake up your weeknight routine, this Buffalo Chicken Meatballs Recipe offers that cozy, spicy comfort with every single forkful.

Ingredients You’ll Need

Two clear glass bowls sit on a white marbled surface. The bowl on the left has four layers: a block of raw light pink ground meat on the right, a light beige powder on the top left, a bright raw egg with a yellow yolk at the bottom left, and a pool of vibrant red sauce on the right edge of the meat. The bowl on the right shows the same ingredients mixed into one thick, textured pale orange paste with small bits visible. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem simple, but each one plays an essential role in building layers of flavor and texture in the Buffalo Chicken Meatballs Recipe. From the light crunch of panko breadcrumbs to the punch of Worcestershire sauce and Frank’s hot sauce, every element enhances the final dish.

1 pound ground chicken: The star protein that keeps these meatballs juicy and tender.
1 egg: Acts as a binder to hold all the ingredients together perfectly.
1/2 cup panko breadcrumbs: Adds a light, airy texture without weighing down the meatballs.
1/2 teaspoon Worcestershire sauce: Brings a subtle depth of umami flavor.
1 tablespoon Frank’s Red Hot Original Sauce: The signature spicy kick that defines the dish.
1/2 teaspoon garlic powder: Infuses savory warmth into every bite.
1/2 teaspoon onion powder: Adds a sweet, aromatic base note.
1/2 teaspoon salt: Balances and enhances all the flavors perfectly.
2 tablespoons olive oil (for frying): For browning the meatballs to a beautiful golden crust.
Chopped scallions (for serving, optional): Provides a fresh, crunchy contrast.
2 tablespoons butter: Creates a rich base for the sauce.
1/4 cup Frank’s Red Hot Original Sauce: Adds more vibrant heat directly to the sauce.
1 tablespoon ranch seasoning (I used Hidden Valley): Balances spice with a creamy herbaceous touch.
3/4 cup low-sodium chicken broth: Keeps the sauce tangy and slightly saucy without overpowering.
1/2 cup sour cream: Adds luxurious creaminess to finish the sauce with a silky texture.

How to Make Buffalo Chicken Meatballs Recipe

Step 1: Mix the Meatball Ingredients

Start by placing all the meatball ingredients—except the olive oil and scallions—into a prep bowl. Use your hands to gently combine everything, taking care not to overwork the mixture, which should feel slightly wet. Then, shape the mixture into 1-inch meatballs, yielding about 20 pieces. Placing them on a parchment-lined baking sheet ahead of time keeps the process tidy.

Step 2: Brown the Meatballs

Heat the olive oil in a skillet over medium-high heat until shimmering. Fry the meatballs in two batches, turning often with tongs for even browning, about 5 minutes per batch. They’re ready when golden all around and beautifully crusted. Transfer them to a plate once done, adding a splash more oil if needed for the second batch. This browning step is where the meatballs develop the crave-worthy texture you’ll love.

Step 3: Prepare the Sauce Base

If there’s excess oil in the skillet, pour most of it off but leave the browned bits—they’re packed with flavor! Remove the pan from heat momentarily to cool slightly, then reduce the burner to medium. Add butter, Frank’s Red Hot sauce, ranch seasoning, and chicken broth to the skillet. Whisk them thoroughly to combine and bring to a gentle bubble. This sauce base is the backbone of the classic Buffalo flavor.

Step 4: Simmer Meatballs in Sauce

Return the browned meatballs to the skillet, nestling them into the sauce. Let them cook for about 5 minutes, or until fully cooked through (internal temperature reaching 165°F) and the sauce has thickened a bit. This step allows the meatballs to soak up the delicious spicy-saucy goodness while finishing the cooking process gently.

Step 5: Finish with Sour Cream

Turn off the heat before stirring in the sour cream. Gently toss the meatballs with two spoons to coat them evenly in the creamy sauce. This final touch turns the Buffalo sauce silky smooth, mellowing the heat just enough to create a beautifully balanced dish.

How to Serve Buffalo Chicken Meatballs Recipe

Garnishes

Sprinkle chopped scallions over the meatballs right before serving. The fresh green onion adds a lively, crisp bite that contrasts wonderfully with the creamy and spicy sauce, bringing a pop of color and a mild sharpness to brighten each mouthful.

Side Dishes

Buffalo chicken meatballs pair amazingly well with light, cooling sides such as a crisp celery and carrot sticks or a simple green salad. Creamy mashed potatoes or fluffy rice are also perfect for soaking up any extra sauce, balancing the robust heat with their mellow flavors.

Creative Ways to Present

For a fun twist, serve these meatballs on soft slider buns topped with blue cheese crumbles and extra hot sauce for a Buffalo meatball sandwich experience. Another great idea is to skewer a few meatballs with cherry tomatoes and celery sticks to create Buffalo meatball appetizer kebabs, perfect for parties and finger-food cravings.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Buffalo Chicken Meatballs Recipe in an airtight container and refrigerate for up to 3 days. Keeping the sauce and meatballs together preserves that luscious flavor, making it easy to reheat as a satisfying grab-and-go meal.

Freezing

You can freeze cooked meatballs with the sauce for up to 2 months. Arrange them in a freezer-safe container or bag, making sure to leave some space for expansion. When frozen, they’ll maintain both texture and flavor beautifully, ready for a quick, heat-and-eat solution later.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to prevent sticking and to warm the sauce thoroughly without breaking the sour cream. Alternatively, microwave on medium power in short intervals until heated through, stirring between sessions for even warmth.

FAQs

Can I use ground turkey instead of chicken in this recipe?

Absolutely! Ground turkey works wonderfully in Buffalo Chicken Meatballs Recipe and offers a similar texture and flavor profile. Just be mindful that turkey can be leaner, so you might want to add a little extra moisture like a splash of olive oil or an extra egg to keep the meatballs juicy.

How spicy are these Buffalo chicken meatballs?

These meatballs have a pleasant, medium heat from Frank’s Red Hot sauce that builds without overwhelming your taste buds. If you prefer something milder, reduce the hot sauce amounts slightly, and if you love a fiery kick, feel free to add more!

Can I bake the meatballs instead of frying them?

Yes, for a hands-off approach, bake the meatballs at 400°F for about 15-20 minutes, flipping halfway through to brown evenly. You’ll miss some of the crisp exterior from frying but still get tender, flavorful meatballs perfect for saucing.

Is ranch seasoning necessary in the sauce?

While not absolutely mandatory, ranch seasoning adds a wonderful herbaceous balance to the spicy and buttery sauce. If you don’t have ranch seasoning, a combination of dried dill, garlic powder, and onion powder can be a good substitute.

Can I make these meatballs gluten-free?

Yes! Simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. All other ingredients in the Buffalo Chicken Meatballs Recipe are naturally gluten-free, making it easy to adapt for dietary needs.

Final Thoughts

If you’re looking for a fun and flavorful dish to brighten your dinner table, this Buffalo Chicken Meatballs Recipe is a total winner. It’s flavorful, comforting, and just a little spicy—perfect for sharing with friends or family. Give it a try and enjoy the thrill of tender meatballs coated in that addictive Buffalo sauce glaze. Once you make it, this recipe will quickly become one of your favorite go-tos!

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