Baked Buffalo chicken meatballs coated in spicy sauce with ranch dressing

Baked Buffalo Chicken Meatballs

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Baked Buffalo chicken meatballs coated in spicy sauce with ranch dressing
Tyffany

Baked Buffalo Chicken Meatballs

These Baked Buffalo Chicken Meatballs are tender, juicy, and coated in a buttery Buffalo sauce. Baked instead of fried, they make an easy game-day appetizer, party snack, or quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken meatballs
  • 1 1/2 pounds ground chicken
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 2 green onions finely sliced
  • 2 garlic cloves minced
  • 1 tablespoon Buffalo sauce
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil for brushing
  • For the Buffalo sauce
  • 1/2 cup Buffalo-style hot sauce
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • For serving
  • Ranch or blue cheese dressing
  • Sliced green onions
  • Chopped fresh parsley optional
  • Celery sticks
  • Carrot sticks

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small saucepan
  • Wooden spoon
  • Cookie scoop
  • Pastry brush
  • Instant-read thermometer

Method
 

  1. Prepare the oven
  2. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly coat it with cooking spray.
  3. Make the meatball mixture
  4. Add the ground chicken, egg, panko breadcrumbs, Parmesan, green onions, garlic, Buffalo sauce, onion powder, smoked paprika, salt, and black pepper to a large bowl. Mix gently until the ingredients are just combined. Do not overmix.
  5. Shape the meatballs
  6. Use a cookie scoop or lightly moistened hands to form approximately 24 meatballs, each about 1 1/2 inches wide. Arrange them on the prepared baking sheet, leaving space between each meatball.
  7. Bake
  8. Lightly brush the meatballs with olive oil. Bake for 18 to 22 minutes, or until lightly browned and the centers reach an internal temperature of 165°F.
  9. Prepare the Buffalo sauce
  10. While the meatballs bake, combine the Buffalo sauce, butter, honey, Worcestershire sauce, and garlic powder in a small saucepan. Cook over low heat, stirring frequently, until the butter melts and the sauce is smooth. Do not allow it to boil rapidly.
  11. Coat the meatballs
  12. Transfer the baked meatballs to a clean bowl. Pour approximately three-quarters of the warm Buffalo sauce over them and toss gently until evenly coated.
  13. Finish in the oven
  14. Return the coated meatballs to the baking sheet. Bake for another 3 to 5 minutes, allowing the sauce to cling to the surface. Watch carefully to prevent the sauce from burning.
  15. Garnish and serve
  16. Place the meatballs on a serving platter and drizzle them with the remaining Buffalo sauce. Garnish with green onions or parsley. Serve warm with ranch or blue cheese dressing, celery sticks, and carrots.

Notes

Do not overmix the chicken mixture. Mixing only until combined helps keep the meatballs tender.
Ground chicken can be sticky. Lightly moisten or oil your hands before shaping the meatballs.
The meatballs must reach an internal temperature of 165°F before serving.
For milder meatballs, use less Buffalo sauce and serve additional sauce on the side.
Prepare the uncooked meatballs up to one day ahead and keep them covered in the refrigerator until ready to bake.
Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a 350°F oven or in the microwave.