Baked Buffalo Chicken Meatballs

Baked Buffalo Chicken Meatballs

These Baked Buffalo Chicken Meatballs are tender, spicy, and coated in a bold buffalo sauce. They are easy to bake, simple to prepare ahead, and perfect for parties, game day, or a quick chicken dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 275

Ingredients Method Notes

Ingredients

1½ pounds ground chicken
1 large egg
¾ cup panko breadcrumbs
2 cloves garlic minced
2 tablespoons finely chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup buffalo sauce for the meatball mixture
¾ cup buffalo sauce for coating
1 tablespoon melted butter optional
½ cup ranch dressing for serving
Celery sticks for serving
Carrot sticks optional
Additional chopped parsley optional garnish

Method

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Add the ground chicken, egg, panko, garlic, parsley, garlic powder, salt, black pepper, and ¼ cup buffalo sauce to a large bowl.
Mix gently until evenly combined. Let the mixture rest for 5 minutes.
Scoop and roll the mixture into approximately 24 meatballs.
Arrange the meatballs on the prepared baking sheet, leaving space between them.
Bake for 18 to 22 minutes, or until the centers reach 165°F.
Warm the remaining ¾ cup buffalo sauce. Stir in melted butter when using.
Transfer the baked meatballs to a bowl and toss gently with the warm buffalo sauce.
Garnish with parsley and serve warm with ranch dressing, celery sticks, and carrot sticks.

Notes

Ground chicken is sticky, so wet your hands before shaping.
Do not overmix the meatball mixture.
Use an instant-read thermometer to prevent overcooking.
Add most of the buffalo sauce after baking so the meatballs hold their shape.
For less heat, mix the buffalo sauce with melted butter.
Gluten-free panko can be used as a direct substitute.