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These Buffalo Chicken Meatballs are my secret weapon for game days and casual dinners. After years of making messy wings I discovered this genius way to get all those amazing buffalo flavors in perfect bite sized form. They're juicy tender and packed with that signature spicy kick we all love.
What Makes These Special
The magic is in the mix of ground chicken and turkey it keeps the meatballs incredibly moist. I blend them with aromatic veggies and just enough breadcrumbs then toss them in that classic buttery buffalo sauce. They're easier than wings but just as crave worthy.
What You'll Need
- Ground Meat: Mix of 85/15 ground chicken and 85/20 ground turkey for the perfect texture.
- Aromatics: Finely minced onion, celery, and fresh garlic.
- Binders: Panko breadcrumbs soaked in milk keeps them tender.
- Seasonings: Frank's RedHot sauce, salt, pepper, fresh parsley.
- For the Sauce: More Frank's RedHot and melted butter.
- For Serving: Blue cheese dressing, crumbled blue cheese, celery sticks.
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Let's Make Some Magic
- Prep the Base
- Process aromatics until fine, then sauté until soft. Let cool while you prep other ingredients.
- Make the Mix
- Soak breadcrumbs in milk and hot sauce, then mix in eggs, seasonings, and cooled vegetables.
- Form the Meatballs
- Gently mix ground meats with breadcrumb mixture don’t overwork! Scoop and roll into balls.
- Bake and Sauce
- Bake on a foil-lined tray until done, then toss gently with warm buffalo sauce.
My Pro Tips
Here's my secret to keeping these meatballs tender: mix with just your fingertips, not your whole hands. The heat from your palms can melt the fat and make them tough. And when you're coating them in sauce, work in batches and be gentle they're delicate when hot.
Make It Your Own
These meatballs are so versatile. We love them as appetizers but they're amazing on sub rolls too. Sometimes I'll slice them up for pizza toppings or serve them over rice for dinner. The basic recipe is solid enough to handle any creative serving ideas.
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Keep Them Fresh
These beauties keep well in the fridge for about three days or freeze beautifully for up to three months. Just don't add the sauce until you're ready to serve. I like to freeze them flat on a tray first then transfer to bags it keeps them from sticking together.
Perfect Partners
Don't forget the classic buffalo wing sides creamy blue cheese dressing and crisp celery sticks are must haves. I like to crumble extra blue cheese on top for those who can't get enough of that tangy flavor. A cold beer alongside doesn't hurt either!
Why You'll Love These
These meatballs give you all the flavor of buffalo wings without the mess. They're perfect for game day parties meal prep or just when you need some comfort food. Plus they're always a hit with guests I never have leftovers when I serve these at gatherings!
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Frequently Asked Questions
- → Why use two types of ground meat?
- Combining chicken and turkey provides ideal fat content and texture while maintaining flavor.
- → Why process vegetables finely?
- Finely processed vegetables distribute flavor evenly and help keep meatballs moist without affecting texture.
- → Why avoid using a spatula?
- Meatballs are delicate when hot; using tongs prevents breaking and leaves behind excess fat.
- → Can these be made ahead?
- Yes, prepare meatballs ahead but toss in sauce just before serving to maintain texture.