End Zone Buffalo Chicken Meatballs

The apartment was packed with people I barely knew, someone had put on terrible music, and I realized too late I had forgotten to plan any food. I threw together some ground chicken with whatever hot sauce was in the fridge and crossed my fingers. Twenty minutes later, people were actually asking for the recipe instead of leaving early.

My sister claimed she hated anything buffalo flavored until she tried these at a family gathering last winter. She stood by the serving platter for ten minutes pretending to help me clean up, but I noticed her taking one every time she thought I was not looking. Now she requests them for every birthday party.

Ingredients

• Ground chicken: I prefer dark meat for extra moisture but white meat works perfectly fine too
• Breadcrumbs: These bind everything together so the meatballs hold their shape
• Egg: The essential glue that keeps your meatballs from falling apart
• Green onions: Adds a fresh bite that cuts through the rich sauce
• Garlic: Fresh cloves give way more flavor than garlic powder here
• Onion powder and paprika: These build a savory base flavor inside the meat
• Salt and pepper: Do not skip these since they enhance every other ingredient
• Hot sauce: Franks RedHot is classic but any cayenne based sauce works well
• Butter: This creates that smooth restaurant style buffalo coating
• Honey: Just enough to take the harsh edge off the heat
• Worcestershire sauce: Adds a deep savory note people cannot quite place

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Mix the meatballs:

Combine chicken, breadcrumbs, egg, green onions, garlic, onion powder, paprika, salt, and pepper until just combined

Shape them up:

Use damp hands to form 1 inch meatballs and place them on your prepared baking sheet

Bake until golden:

Cook for 18 to 20 minutes until they are cooked through and lightly browned

Make the sauce:

Melt butter in a small saucepan then whisk in hot sauce, honey, and Worcestershire until smooth

Coat and serve:

Toss the baked meatballs in the sauce and garnish with parsley or more green onions

Save

These have become my go to for bringing to parties because they travel so well and people go crazy for them. I once made three batches for a Super Bowl party and every single meatball disappeared before halftime even started.

Make Ahead Magic

You can form the raw meatballs and freeze them on a baking sheet before transferring to a bag. Bake from frozen adding just 3 to 4 minutes to the cooking time.

Sauce Strategy

Double the buffalo sauce recipe if you are serving a crowd or want leftovers. Store any extra sauce in the refrigerator for up to two weeks.

Serving Ideas That Work

Set up a mini buffet with celery sticks, carrot rounds, and both blue cheese and ranch dressings for dipping. These also make incredible meatball subs with melted provolone and extra drizzled sauce.

• Keep extra napkins nearby because buffalo sauce is messy
• Have mild hot sauce available for guests who prefer less heat
• Consider toothpicks for easy grabbing at parties

Save

These meatballs have saved me more times than I can count when unexpected guests show up hungry.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Absolutely. Bake the meatballs and store them in the refrigerator for up to 3 days. Reheat gently in the buffalo sauce before serving for best results.

→ What can I substitute for ground chicken?

Ground turkey works beautifully as a lighter alternative. For a richer version, ground chicken thigh meat provides extra moisture and flavor compared to breast meat.

→ How do I make these gluten-free?

Replace regular breadcrumbs with gluten-free alternatives like crushed gluten-free crackers, almond flour, or certified gluten-free breadcrumbs. Always verify your hot sauce is gluten-free as well.

→ Can I freeze these meatballs?

Yes. Freeze baked, cooled meatballs on a baking sheet first, then transfer to freezer bags. They'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating with sauce.

→ What's the best way to adjust the spice level?

Control heat by choosing milder or hotter hot sauce varieties. Add cayenne pepper to the meatball mixture for extra kick, or increase honey for sweetness to balance the heat.

→ What dipping sauces work well?

Classic blue cheese dressing and ranch are traditional pairings. For lighter options, try Greek yogurt mixed with herbs or a simple sour cream dip with fresh dill.