Buffalo Chicken Meatballs

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These baked buffalo chicken meatballs are an easy and delicious appetizer for game day or any party. They’re loaded with flavor and sure to become a new fan favorite! They also make a great low-carb option for meal prep.

While I’ve never been a huge fan of traditional wings, I have always loved buffalo-inspired recipes and it seems like many of you do as well!

I’ve shared buffalo cauliflower wings, air fryer buffalo cauliflower and a buffalo cauliflower salad… so many buffalo cauliflower creations. But today we’re switching things up and making buffalo chicken meatballs.

An overhead view of a bowl of buffalo chicken meatballs. A small bowl of blue cheese dip rests in the bowl with the meatballs and that bowl is on a plate surrounded by celery sticks.

Why You’ll Love This Recipe

  • These meatballs are the perfect addition to any potluck or party spread.
  • They’re low carb – only 2g of carbs per serving when made with almond flour.
  • The meatballs come together in just one bowl – yay for minimal dishes!
  • They can be enjoyed as an appetizer, but also as a main dish. They’re great for meal prep.
Ingredients measured out to make buffalo chicken meatballs: ground chicken, carrot, almond flour, green onions, onion powder, garlic powder, buffalo sauce, egg, salt and pepper.

Ingredients Needed

  • ground chicken – ground chicken is the base of this recipe. I tested the recipe with ground turkey and while it turned out, the flavor wasn’t my favorite. I highly recommend sticking with ground chicken here.
  • buffalo sauce – I like Primal Kitchen’s buffalo sauce and Noble Made buffalo sauce, but any buffalo sauce works.
  • egg – helps bind the meatballs together.
  • green onions – you’re actually going to mix some green onions into the meatballs and top with additional green onion.
  • diced carrots – I love adding some veggies into my meatballs. Just be sure sure to dice these up into really small chunks!
  • almond flour or panko bread crumbs – along with the egg, this helps bind the meatballs together. For a gluten-free option, I recommend almond flour, otherwise, panko bread crumbs work great!
  • garlic powder and onion powder – the perfect spice pairing to round out the recipe.
  • sea salt and black pepper – brings the flavors of this dish together.
Collage of four photos: two photos showing out to make the ingredients together in a bowl to make buffalo chicken meatballs. The other two photos are of the meatballs being baked and topped with buffalo sauce.

How to Make Buffalo Chicken Meatballs

Start by mixing up your meatballs! In a large bowl, mix together the ground chicken, buffalo sauce, egg, green onions, carrots, almond flour or bread crumbs, garlic powder, onion powder, salt and pepper. You can use a spoon to mix but it might just be easier to get in there with clean hands to mix it up!

Use a cookie scoop or small spoon to scoop the chicken mixture and then use your hands to form it into balls. Place the meatballs on a baking sheet lined with parchment paper. Bake at 400ºF for 18-20 minutes. When the meatballs are done cooking, drizzle on the remaining sauce and carefully toss the meatballs to coat.

pro tip!
If you want to serve these as mini meatballs for an appetizer, use a Tablespoon to scoop the chicken mixture. This recipe will make 25 mini meatballs! 
A bowl of buffalo chicken meatballs. A small dish with blue cheese rests in the bowl with the meatballs.

How to Serve Buffalo Chicken Meatballs

I love drizzling on ranch (my vegan ranch dressing would be delicious) or blue cheese dressing, blue cheese crumbles and green onions for serving these meatballs!

For a potluck, you can serve them on a platter paired with celery sticks and carrots or you could have each meatball drizzled with dressing and poked with a toothpick so they’re ready to eat!

I’ve also served these buffalo chicken meatballs for dinner. You can serve them over rice (or cauliflower rice) or simply pair with a salad or other veggie side and you’re good to go!

What to Pair with Buffalo Chicken Meatballs

  • Dips – I like eating these meatballs as an appetizer paired with a blue cheese or ranch drizzle. You can also serve with extra ranch or blue cheese on the side for dipping. I also recommend fresh celery or carrot sticks to cool your mouth between bites, especially if your buffalo sauce is on the spicy side!
  • Veggies – if you want to enjoy this as a main dish, I love these meatballs served over cauliflower rice or with a side of roasted vegetables like my broccoli or root vegetables.
A bowl of buffalo chicken meatballs that have been drizzled with blue cheese. A bowl of blue cheese with a spoon resting in it is sitting inside the bowl of meatballs.

How to Store

These meatballs are great for meal prep! Once cooled completely, store meatballs in an airtight container in the fridge for 4-5 days. To reheat, place them on a parchment-lined baking sheet and heat in the oven at 350°F until warm throughout. Alternatively, you can also reheat these in the microwave, toaster oven or air fryer.

More Game Day Snacks

Need more inspiration? Be sure to check out my full collection of healthy game day snacks and all of the appetizer recipes on EBF!

4.96 from 23 votes

Buffalo Chicken Meatballs

These baked buffalo chicken meatballs are loaded with flavor and such an easy and delicious appetizer for game day or any party.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 meatballs

Ingredients  

  • 1 lb ground chicken
  • ½ cup buffalo sauce divided
  • 1 large egg
  • ¼ cup thinly sliced green onions plus more for garnish
  • ¼ cup finely diced carrots
  • cup almond flour or ¼ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • blue cheese dressing or ranch and blue cheese crumbles for serving
  • celery sticks and carrot sticks for serving (optional)

Instructions 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • In a large bowl mix together the ground chicken, ¼ cup buffalo sauce, egg, green onions, carrots, almond flour, garlic powder, onion powder, salt and pepper.
    Ingredients for chicken meatballs mixed together in a bowl.
  • Using a cookie scoop or small spoon, scoop the ground chicken mixture and use your hands to form into balls.
    Fifteen uniform meatballs on a parchment lined baking sheet.
  • Place the meatballs onto a prepared baking sheet and bake for 18-20 minutes.
    Fifteen uniform meatballs drizzled with buffalo sauce on a parchment lined sheet pan.
  • Remove from oven and drizzle on remaining ¼ cup hot sauce and gently toss the meatballs.
  • Serve immediately with a drizzle of blue cheese or ranch dressing and extra green onions sprinkled on top.

Notes

  • Mini meatballs – This recipe makes 12-15 regular size meatballs or 25 mini meatballs. 

Nutrition

Serving: 1meatball | Calories: 75kcal | Carbohydrates: 2g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 307mg | Potassium: 15mg | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Keyword: buffalo chicken meatballs
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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31 Comments

  1. Hi, I’m planning to make these for a party, how long would you bake them for the 25 mini meatballs please? Thanks! I found the Primal Buffalo Sauce and I’m excited to test it out.

    1. Hi Whitney – You could probably cut the time in half, but I would still keep a close eye on them, possibly, 10-12 minutes should be enough time, just depends on how thick they are. Hope you enjoy this recipe!

      1. Thanks so much for the info Brittany! I had 26 minis using my meatball scooper tongs and in my sadly-not-convection oven they took 12 mins. I used 1/3 cup almond flour and then added in a few dashes of the panko. I’m making these as a test for a tapas party I’m attending this weekend so I’m super happy to have found this recipe for something new and great for the GF attendees (if no panko)! Thank you. They’re SO delicious, oh my goodness. I did find they didn’t hold their shape too well, but not the end of the world.

        1. Yay! I am glad to hear that they worked out great! Thanks so much for coming back and sharing your feedback, I really appreciate it!

    1. Hi Mel – I would recommend adding a bit more almond flour or bread crumbs until you reach your desired consistency. Enjoy!

    1. Hi Susan – You can use any buffalo sauce that you’d like. I recommend Primal Kitchen or Noble Made buffalo sauce! Hope you enjoy these!

  2. 4 stars
    Mine were so wet I couldn’t even roll them into balls. I just placed them in a mound like when making cookies. They didn’t look to great but tasted good.

    1. Oh no! I am sorry to hear that, Carrie. Did you change anything about the recipe? I am glad they were still able to be enjoyed though.

  3. 5 stars
    Just made these and thy look good, however I want to freeze some for another time. Do I do this before or after baking, and do I reheat from frozen or extend reheating time?

    1. I am so glad! I would recommend freezing after baking and then reheating in the oven. To reheat, place them on a parchment-lined baking sheet and heat in the oven at 350°F until warm throughout. Enjoy!

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