Kristin’s Buffalo Chicken Meatballs

It’s buffalo wings in the shape of a ball.

My wife’s Buffalo Chicken Meatballs are an ideal anytime meal. They’re perfect as a party appetizer, a protein-packed option for lunch, or for dinner, served on a hoagie with even more cheese and buffalo sauce to make a buffalo chicken meatball sub.

Recipe Notes: The setup is almost identical to regular meatballs, albeit a few obvious ingredient swaps. While we baked ours, you could also get away with cooking them on a stovetop or in a slow cooker as well.

Time You Need

  • ~10 minutes prep
  • ~20 minutes cooking
  • Yields: ~ 20 meat balls

What You Need

  • 2 pounds ground chicken
  • 1 cup of diced yellow onion
  • 1 egg
  • 1 tbsp garlic powder
  • 1 tsp garlic salt
  • 1 tbsp onion powder
  • Black pepper, to taste
  • 1 ½ cups of plain panko breadcrumbs
  • 1 3/4 cups of buffalo sauce
  • Blue cheese or ranch for dipping

What You Do

  • Preheat oven to 400.
  • In a large mixing bowl, add ground chicken, panko, garlic salt, garlic powder, onion powder, black pepper, then egg and onions. Finally, add in ¾ cup of buffalo sauce.
  • Mix ingredients thoroughly.
  • Then, line a baking sheet with foil and grease.
  • Begin forming ingredients into small donut sized meatballs and place on a baking sheet.
  • Place in oven and bake for 10 minutes, then remove and flip meatballs.
  • Bake for another 10 minutes.
  • Remove from the oven. And let cool.
  • Then place in a large bowl and toss in another cup of buffalo sauce.
  • Top with any desired toppings and serve!
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