Let Me Tell Ya About My Buffalo Chicken Meatballs

So, here’s the thing: I’ve been making Buffalo Chicken Meatballs since, oh, maybe a winter when my heating broke and I needed something to warm me up from the inside out. (True story—don’t ask about the space heater situation.) These little guys pack all the punch of your favorite wings, but you don’t need a stack of napkins the size of a phone book. I mean seriously, have you ever tried to eat saucy wings on your couch? Things get out of hand fast; my dog still licks that one suspicious spot on the cushion. Anyway, I’ve tweaked and wrestled with this recipe over the years, and now it’s my go-to for game night, potlucks, or simply those evenings when I want something spicy that won’t require a culinary degree to pull off.

Why I Keep Coming Back to These Meatballs

I make this whenever the family’s hovering around the kitchen, practically chanting for something spicy (my teenager has a sixth sense for Buffalo sauce, I swear). It’s also a total crowd-pleaser—even my cousin who claims he “doesn’t do chicken” eats these before anyone else gets a sniff. (Yes, Jon, I’m calling you out.) Honestly, I just love that the meatballs turn out juicy, and I don’t have to deep-fry a thing or air out the house afterward. Well, except that one time I forgot to turn the oven vent on, but that’s a story for another day.

What Goes Into These Buffalo Chicken Meatballs?

500g ground chicken (sometimes I use turkey if that’s what’s in the fridge—still delish)
1/2 cup breadcrumbs (panko if I’m feeling fancy, but regular works; or even a smashed handful of cornflakes did the job once)
1 egg—preferably large, but I’ve used two medium when that’s all I had, didn’t break anything
2 spring onions, finely chopped (green onions, scallions, call them what you want… my grandma insisted they made everything taste fresher)
1/3 cup crumbled blue cheese (sometimes I swap feta, or skip this if I’m making it for cheese skeptics)
2-3 cloves garlic, minced (I use a garlic press but mashing with a knife works fine, too)
3/4 tsp salt, give or take
1/2 tsp black pepper
1 tsp smoked paprika (I once tried plain, didn’t get the same oomph, but up to you!)
1/2 cup Buffalo sauce, divided (I like Frank’s, but the store brand works—no judgment)
1 tbsp melted butter (optional, but makes the sauce hug the meatballs even nicer)

Add-ons I sometimes toss in if feeling wild: shredded carrot, a little hot sauce for extra zing, or a squeeze of lemon. Whatever floats your boat, honestly.

Making These Meatballs (from Organized to Wing-It Mode)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment—unless you don’t have any; then, just oil it up a bit. I forget parchment every other time, so you’re in good company.
Grab a big-ish bowl. Chuck in the chicken, breadcrumbs, egg, onions, blue cheese, garlic, salt, pepper, and smoked paprika. Use your hands. Yes, it’s messy, but I swear it’s the best way. (This is also where I sneak a tiny taste—just kidding! Don’t eat raw chicken. But really, get in there and mix well.)
Roll the mix into balls a bit smaller than a golf ball. You’ll get around 18 to 20 if you don’t snack too much on the cheese as you go. Place them in rows on your baking sheet—no need to fuss about perfect spacing.
Bake for 15 minutes, flip them with a spatula or, you know, your hands if you’re cool with it, then back in for another 7-10 min until cooked through and golden. Don’t worry if they look a little uneven—mine always do, and they all taste the same in the end.
While those bake, mix up your Buffalo sauce and melted butter in a bowl. I use a cereal bowl, which is… perhaps not its intended purpose, but whatever works.
Toss the hot meatballs right in the sauce until coated. Sometimes I put them all back on the tray and bake for 2 more minutes, other times I just eat straight from the bowl. Judge me if you must.

A Few Notes form My Messy Kitchen

I once tried making these way ahead, thinking they’d dry out, but actually, they taste better the next day. Go figure.
If you overwork the mix, you might end up with meatballs as tough as boots. So mix just until combined—”just until it resembles something you’d want to eat” is my usual standard.
Clean-up is a breeze if you use parchment, not so much otherwise. I still haven’t learned.

Variations I’ve Juggled (and Sometimes Dropped)

Turkey for Chicken: Tastes almost the same, but maybe a smidgen drier; I add an extra drizzle of butter or sauce for luck.
Cheese-free Version: My brother-in-law says blue cheese is “too funky” so I leave it out sometimes. Texture holds up, flavor a bit milder.
Spicy as You Dare: Add a diced jalapeño. I did once. A bit much for me, but my neighbor thought it was magic.
Once Tried Vegan: Don’t ask. Lentils and Buffalo sauce do not get along, at least not in my kitchen.

Do You Need Fancy Equipment? Not Really

You need: a mixing bowl, a baking tray, parchment (or just oil—seriously, sometimes I just use foil), and a spoon for the sauce. If you’ve got a small cookie scoop, it makes even-sized balls, but using your clean hands is just as fast. No stand mixer needed, just put on some tunes and get mixing.

Storing Leftovers—If You Even Have Any

Pop extras in an airtight box in the fridge. They keep for 2 or 3 days, but honestly, in my house, they never last more than a day! Maybe they’re even better after a nap in the fridge, but that’s just my opinion. You can freeze them, too, but reheat gently—no zapping on high for 5 min unless you want rubber balls (ask me how I know).

How I Serve These—When I Actually Pause to Plate Up

I love tossing these onto a platter with celery sticks and a pot of ranch or blue cheese dressing. Or just stack’em up in a bowl and hand out toothpicks. Every Super Bowl, we do these with a mountain of carrot sticks—my son claims they’re for the meatballs, but I suspect he just wants something to scoop up extra sauce.

Lessons From My Meatball Misadventures

I once tried to rush the baking—took them out after only 15 mins. Nope. Little raw inside, and that’s not a fun surprise. So, stick to the timing.
Trying to mix everything with a spoon is just not worth it—hands are the way, messy but oddly satisfying.
Don’t toss all the meatballs in the sauce if some folks like things plain (or think Buffalo is “too wild” a flavor). Just sauce what you want, keep peace at the table.

Is There a FAQ About Meatballs? You Bet

Can I use beef or pork instead?: Oh, for sure. Just know you’ll get a totally different flavor (and probably need less Buffalo sauce, since those meats are stronger).
What if I don’t have Buffalo sauce?: Just mix hot sauce with melted butter, a splash of vinegar, and maybe a pinch of garlic powder. Not exactly the same, but it scratches the itch!
Can I double this batch?: Absolutely—you just might need a second tray or do it in two rounds. I forget that and stack them, which mostly works but sometimes they stick together a bit. Live and learn.
Help, my meatballs are dry!: Ah, been there. Maybe too many breadcrumbs or overbaked. Next time, go easy on the crumbs and brush with extra sauce after baking. Works wonders.
Is this spicy?: Kinda, yeah. But you control the heat with the amount (and brand!) of Buffalo sauce. Start with less if you’re worried.

Okay, I realize I probably talked way too much about meatballs. But, you know, sometimes cooking is about the stories as much as the food. Plus, if you ever need a pitch for conversation at a party, “Let me tell you about these Buffalo Chicken Meatballs…” has never let me down.

Buffalo Chicken Meatballs Recipe: Irresistibly Tangy & Easy