Made by RhiannonVC

Follow her on TikTok:

These Buffalo Chicken Meatballs are tender, flavorful, and coated in a tangy, spicy wing-style sauce—perfect for game day, dinner, or dipping perfection.

Directions

1. Prep your ingredients: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with nonstick spray. Finely dice ¼ cup of onion and 1–2 cloves garlic.
2. Make the meatball mixture: In a large mixing bowl, combine 1 lb ground chicken (or a mix of chicken and turkey), diced onion, minced garlic, ¼ cup breadcrumbs, ¼ cup finely grated Parmesan cheese, 1 large egg, 2 tbsp Frank’s RedHot or your favorite hot sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and a few grinds of black pepper. Gently mix with your hands or a spoon until ingredients are just combined—overmixing can make them dense.
3. Shape your meatballs: Use a cookie scoop or your hands to divide the mixture into 18–20 uniform meatballs (roughly 1 to 1.5 inches each). Place them on the prepared baking sheet, spacing about ½ inch apart.
4. Bake until golden: Bake for 15–18 minutes, turning the pan halfway through to ensure even browning. The meatballs should register 165°F (74°C) with an instant-read thermometer in the center.
5. Prepare the Buffalo sauce: While the meatballs bake, whisk together ¼ cup melted butter, ¼ cup hot sauce (like Frank’s), 1 tsp honey (optional, for balance), and a pinch of cayenne—adjust to your preferred heat level. Warm gently on the stovetop or in the microwave just until combined.
6. Coat the meatballs: When meatballs are done, transfer them to a large bowl. Pour the warmed Buffalo sauce over them, then gently toss until each meatball is fully coated.
7. Finish under the broiler (optional): For a slightly caramelized finish, return the coated meatballs to the baking sheet and broil on high for 1–2 minutes—watch closely so they don’t burn.
8. Serve: Place the meatballs on a platter with fresh celery sticks and a small bowl of blue cheese or ranch dip on the side. Garnish with chopped fresh parsley and a drizzle of extra Buffalo sauce, if desired.