Buffalo Chicken Meatballs Recipe

Ground chicken: This is the main protein and gives the meatballs a light, tender texture.

Breadcrumbs: Helps hold the meatballs together and keeps them from falling apart.

Egg: Acts as a binder to keep everything mixed well.

Buffalo sauce: Adds a spicy, tangy kick that gives the meatballs their signature flavor.

Blue cheese: Crumbled blue cheese adds a creamy, sharp taste that balances the heat.

Garlic powder: Brings a mild garlic flavor without the texture of fresh garlic.

Onion powder: Adds a subtle onion flavor to deepen the taste.

Salt: Enhances all the flavors in the meatballs.

Black pepper: Adds a little bit of heat and spice to round out the seasoning.

One of the most important steps in making these Buffalo Chicken Meatballs is mixing the ingredients together just right. When you combine the ground chicken, breadcrumbs, beaten egg, buffalo sauce, blue cheese, and spices, you want everything to be evenly mixed but not overworked. Here’s how you can do it:

1. Put all the ingredients in a big bowl.
2. Use your hands or a spoon to gently fold everything together. Try to mix until you don’t see big clumps of any one ingredient.
3. Stop mixing as soon as everything looks combined. If you mix too much, the meatballs can turn out tough instead of tender.

Doing this step carefully makes the meatballs hold together well when you bake them, and it helps them stay juicy and soft inside. If you don’t mix enough, the meatballs might fall apart while cooking. But if you mix too much, the texture can get dense and chewy, which isn’t as tasty.

When I first made these, I kept mixing and mixing because I thought it would make the flavors blend better. But I ended up with meatballs that were a little too firm. After that, I learned to stop as soon as everything looks combined, and the meatballs turned out much better. Also, using your hands is the easiest way to feel when the mixture is ready—it’s kind of like kneading dough but gentler.

So, take your time mixing, be gentle, and you’ll get meatballs that are perfectly tender and full of flavor every time.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and mild flavor, making it a suitable alternative for ground chicken in meatball recipes.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture as breadcrumbs in meatballs.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to an egg, suitable for those avoiding eggs.

• buffalo sauce - Substitute with hot sauce and melted butter mixture: Combining hot sauce with melted butter can mimic the tangy and spicy flavor of buffalo sauce.

• crumbled blue cheese - Substitute with feta cheese: Feta cheese offers a tangy and creamy texture similar to blue cheese, though with a slightly different flavor profile.

• garlic powder - Substitute with minced fresh garlic: Minced fresh garlic can provide a more robust garlic flavor compared to garlic powder.

• onion powder - Substitute with minced fresh onion: Minced fresh onion can offer a more intense onion flavor and moisture compared to onion powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, serving as a liquid alternative to salt.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor to black pepper, with a slightly different aroma.

• Allow the buffalo chicken meatballs to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the meatballs in an airtight container. Layer them with parchment paper if stacking is necessary to prevent sticking.

• Store the container in the refrigerator, where they will stay fresh for up to 3-4 days. This ensures the meatballs retain their flavor and texture.

• For longer storage, consider freezing. Arrange the cooled meatballs on a baking sheet lined with parchment paper, ensuring they are not touching each other.

• Place the baking sheet in the freezer for about 1-2 hours, or until the meatballs are frozen solid. This step prevents them from clumping together.

• Once frozen, transfer the meatballs to a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness.

• The meatballs can be frozen for up to 2-3 months. This allows you to enjoy their spicy goodness at your convenience.

• When ready to enjoy, reheat the meatballs directly from the freezer. Preheat your oven to 350°F (175°C), place them on a baking sheet, and bake for 15-20 minutes, or until heated through.

• Alternatively, microwave the meatballs on a microwave-safe plate, covered with a damp paper towel, for 2-3 minutes, checking for even heating.

• Serve with extra buffalo sauce and celery sticks to recreate the fresh-out-of-the-oven experience.

• Oven Method: Preheat your oven to 350°F (175°C). Place the buffalo chicken meatballs on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through. This method keeps the meatballs juicy and maintains their delightful texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Place the meatballs in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until they are heated evenly. This method gives the meatballs a slightly crispy exterior while keeping the inside tender.

• Microwave Method: Place the meatballs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. This is the quickest method, perfect for when you're in a hurry, but be cautious to avoid overcooking.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the meatballs in a single layer in the basket. Heat for about 5-6 minutes, shaking the basket halfway through. This method revives the meatballs with a delightful crispiness, almost as if they were freshly baked.

• Slow Cooker Method: Place the meatballs in your slow cooker. Add a bit of extra buffalo sauce or a splash of chicken broth to keep them moist. Set the slow cooker to low and heat for about 1-2 hours. This method is ideal for keeping the meatballs warm for a gathering or party.

• Oven: Used to bake the meatballs at a consistent temperature of 400°F (200°C) until they are cooked through and golden brown.

• Mixing bowl: A large bowl to combine all the ingredients like ground chicken, breadcrumbs, egg, and spices thoroughly.

• Baking sheet: A flat sheet to place the formed meatballs on, ensuring they cook evenly in the oven.

• Measuring cups: Used to accurately measure ingredients like breadcrumbs and buffalo sauce.

• Measuring spoons: Essential for measuring smaller quantities of ingredients such as garlic powder, onion powder, salt, and pepper.

• Spatula: Useful for mixing the ingredients together in the mixing bowl.

• Knife: Can be used to crumble the blue cheese if it is not pre-crumbled.

• Cutting board: Provides a safe surface to use the knife for any ingredient preparation.

• Tongs: Handy for handling the hot meatballs when serving.

• Serving platter: Used to present the cooked meatballs along with extra buffalo sauce and celery sticks.

Prepare ingredients in advance: Measure and set out all ingredients like ground chicken, breadcrumbs, and blue cheese before starting. This streamlines the process.

Use a cookie scoop: To save time forming meatballs, use a cookie scoop for uniform size and quicker shaping.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup and to prevent sticking.

Pre-mix spices: Combine garlic powder, onion powder, salt, and pepper in a small bowl beforehand to quickly add to the mixture.