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These crowd-pleasing buffalo chicken meatballs pack all the zesty kick of wings but come in an easy, grab-and-go package without the mess. They've been my number one party snack since I whipped them up for a football watch party a few years back.
I first threw these together when I needed something tasty that wouldn't chain me to the stove during big games. Now my friends won't let me show up to gatherings without them, especially when football's on TV.
What You'll Need
- Ground chicken: Forms a lighter base than beef and soaks up those buffalo flavors perfectly
- Buffalo sauce: The key ingredient that delivers that unmistakable spicy tang everyone craves
- Egg: Holds everything together so your meatballs stay intact
- Green onions: Gives a subtle bite and pretty green flecks throughout
- Diced carrots: Sneaks in some veggies while matching the buffalo flavor family
- Almond flour: Makes them tender while cutting carbs compared to breadcrumbs
- Garlic powder: Adds flavor depth without chopping fresh cloves
- Onion powder: Brings savory notes without extra chunks or wetness
- Sea salt: Lifts all the other flavors
- Black pepper: Adds a gentle warmth that works with the sauce
- Blue cheese dressing: The classic cool dip that balances the heat
How To Make Them
- Get your oven ready:
- Set your oven to 400°F and put parchment on a baking sheet. The paper stops sticking and makes cleanup super quick. Wait till it's fully hot before you start cooking.
- Combine everything:
- Put ground chicken, ¼ cup buffalo sauce, egg, green onions, carrots, almond flour, garlic powder, onion powder, salt and pepper in a big bowl. Mix it all up with your fingers or a fork, but don't overdo it or they'll get tough.
- Shape them up:
- Use a cookie scoop or spoon to get equal amounts, then roll them between your palms. If they're sticking, wet your hands slightly. Set them on your lined pan with space between each one so heat can move around them.
- Cook them through:
- Pop them in the oven for 18-20 minutes until they hit 165°F inside. They should look lightly golden outside but stay juicy inside. Don't leave them in too long since chicken dries out fast.
- Add more sauce:
- Take them out and pour the other ¼ cup of buffalo sauce over them while they're hot. Roll them around to get sauce everywhere. The heat helps the sauce stick and gives them that classic sticky coating.
- Finish and enjoy:
- Put them on a plate with some blue cheese or ranch for dipping. Sprinkle extra green onions on top. Throw in some celery and carrot sticks on the side for the full wing experience.
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I actually tossed the carrots in by chance one day when I needed to use up stuff in my fridge. My family loved how they added a bit of sweetness against the spicy sauce, and now I can't imagine making these meatballs without them.
Prep Them Early
You can get these ready way before your guests arrive. Mix and shape them up to a day ahead and keep them covered in the fridge. Or cook them completely, cool them down, and store in the fridge for up to 3 days. When you're ready to eat, warm them in a 350°F oven for about 10 minutes, then coat with the extra buffalo sauce.
Spice It Your Way
Different brands of buffalo sauce can be mild or super fiery. For a tamer version that won't scare off kids or spice-shy friends, grab a mild sauce and keep extra on the side for heat fans. If you like it hot, throw in a teaspoon of cayenne with the meat mixture and use the spiciest buffalo sauce you can find for coating.
Ways To Enjoy Them
These meatballs are fantastic as finger food with blue cheese dip and veggie sticks, but they don't stop there. Try them on cauliflower rice for a low-carb dinner, stuffed in small buns for buffalo sliders, or mixed with cooked pasta and a splash of ranch for a buffalo chicken pasta dish that'll have everyone coming back for more.
Dietary Swaps
The almond flour makes these naturally gluten-free, but you can adapt them for other needs too. Got dairy-free guests? Serve with a plant-based ranch. Watching carbs? The almond flour already keeps these lighter than regular meatballs. Can't do eggs? Just swap in 2 tablespoons of mayo or an egg replacement product.
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Frequently Asked Questions
- → Can I use a different type of ground meat?
Sure, ground turkey or beef works too, but remember they'll taste a bit different and might have a different texture.
- → Is almond flour necessary?
Not at all. Panko breadcrumbs work just as well if you prefer them.
- → Can I make these meatballs ahead of time?
You bet! Make them early and either pop them in the oven right before serving or warm them up when your guests arrive.
- → What dipping sauces go well with these meatballs?
Ranch and blue cheese dressing are fan favorites, but you can try a creamy yogurt dip or even more buffalo sauce if you want extra kick.
- → How do I store leftovers?
Put any leftover meatballs in a sealed container and keep them in the fridge for up to 3 days. They warm up nicely in the microwave or oven.
- → Can these meatballs be frozen?
They freeze great. Let them cool down completely, then stick them in an airtight container and freeze for up to 3 months. Just warm them in the oven when you're ready to eat.