Buffalo Chicken Meatballs
These Buffalo Chicken Meatballs are ground chicken mixed with celery garlic and spices baked until golden then tossed in buffalo sauce — just $1.92 a serving, ready in 30 minutes, and the game day appetizer my family goes crazy for every single time.
Servings: 4 (about 20 meatballs)
Cost: $7.68, $1.92 per Serving
Ingredients
- 1 pound Ground Chicken
- ¼ cup breadcrumbs (or Panko breadcrumbs)
- 1 large egg
- ¼ cup celery finely chopped
- 2 cloves Garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-1 ½ cups buffalo sauce (depending on how saucy you like it)
- parsley, ranch, or blue cheese for serving (Optional for Serving)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground chicken, breadcrumbs, egg, celery, garlic, paprika, garlic powder, onion powder, salt, and pepper.
- Roll into 1-inch meatballs and place on the baking sheet. A cookie scoop helps keep them even.
- Bake for 18–22 minutes, or until the internal temperature reaches 165°F. Flip halfway through if you want more even browning.
- Toss the cooked meatballs with warmed buffalo sauce in a bowl, or brush sauce on during the last 5 minutes of baking for a stickier finish.
- Top with parsley and serve warm. Enjoy!
Notes
Always check the internal temperature with a meat thermometer.
Meatball Size: Keep the meatballs uniform in size to ensure even cooking. A small ice cream scoop or a tablespoon can be used for consistency.
Add 1 tbsp olive oil to the mix if your ground chicken is very lean.
Chill the meatballs for 10–15 minutes before baking if the mixture feels soft.
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. If possible, store the buffalo sauce separately to help the meatballs maintain their texture, but they also store well already coated in sauce.
To Freeze: Freeze cooked meatballs (with or without sauce) in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crock Pot Instructions:
Prepare the meatball mixture and roll into 1-inch meatballs as directed. Place the meatballs in a lightly greased 5- to 6-quart slow cooker and pour the buffalo sauce over the top. Cover and cook on Low for 3–4 hours or High for 1½–2½ hours, until the meatballs are cooked through and reach an internal temperature of 165°F. Gently stir once before serving to coat the meatballs evenly in the sauce. This recipe makes about 20 one-inch meatballs. Plan on 4–5 meatballs per person as an appetizer or 5 per person as a main dish.
Prepare the meatball mixture and roll into 1-inch meatballs as directed. Place the meatballs in a lightly greased 5- to 6-quart slow cooker and pour the buffalo sauce over the top. Cover and cook on Low for 3–4 hours or High for 1½–2½ hours, until the meatballs are cooked through and reach an internal temperature of 165°F. Gently stir once before serving to coat the meatballs evenly in the sauce. This recipe makes about 20 one-inch meatballs. Plan on 4–5 meatballs per person as an appetizer or 5 per person as a main dish.
Nutrition
Calories: 214kcal | Carbohydrates: 7g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 3482mg | Potassium: 667mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
