Description
These Buffalo Chicken Meatballs combine tender ground chicken with classic buffalo flavors, coated in a spicy, creamy sauce that’s perfect as an appetizer or a main dish. Fried until golden and then simmered in a tangy buffalo sauce with ranch seasoning and sour cream, they deliver a deliciously zesty bite with a creamy finish.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon Frank’s Red Hot Original Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for frying)
Sauce and Garnish
- 2 tablespoons butter
- 1/4 cup Frank’s Red Hot Original Sauce
- 1 tablespoon ranch seasoning (e.g., Hidden Valley)
- 3/4 cup low-sodium chicken broth
- 1/2 cup sour cream
- Chopped scallions (optional, for serving)
Instructions
- Prepare the meatball mixture: In a prep bowl, combine ground chicken, egg, panko breadcrumbs, Worcestershire sauce, 1 tablespoon Frank’s Red Hot Sauce, garlic powder, onion powder, and salt. Mix gently with your hands until just combined, being careful not to overwork. The mixture will be wet. Form into 1-inch meatballs, yielding about 20. Place on a parchment-lined baking sheet.
- Brown the meatballs: Heat olive oil in a skillet over medium-high heat. Fry the meatballs in two batches, turning frequently with tongs, until browned on all sides, about 5 minutes per batch. Add more oil if necessary for the second batch. Transfer browned meatballs to a plate.
- Prepare the sauce base: If excess oil remains, drain it but retain browned bits in the skillet; do not wipe clean. Remove skillet from heat briefly to cool slightly.
- Make the buffalo sauce: Reduce heat to medium, add butter, Frank’s Red Hot Sauce, ranch seasoning, and chicken broth to the skillet. Whisk to combine and allow to bubble for 1-2 minutes.
- Simmer meatballs in sauce: Return the meatballs to the skillet and cook for about 5 minutes until they reach an internal temperature of 165°F and the sauce slightly reduces.
- Finish with sour cream: Turn off the heat and gently stir in sour cream using two spoons to evenly coat the meatballs.
- Serve: Plate the meatballs and sprinkle with chopped scallions if desired for a fresh, mild onion flavor.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Make sure the oil is hot enough before frying to get a nice crust on the meatballs.
- Use low-sodium chicken broth to control the saltiness of the sauce.
- The internal temperature of cooked chicken meatballs should reach 165°F for safety.
- For a milder version, reduce the amount of hot sauce.
- These meatballs pair well with celery sticks or served over rice or salad.
