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Best Baked Buffalo Chicken Meatballs: Easy Game Day Recipe

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These baked buffalo chicken meatballs are tender, juicy, and coated in a tangy, spicy buffalo sauce. Perfect for game day appetizers or a quick main dish, they come together with simple ingredients and are baked, not fried.

Ingredients

Scale
  • 1 pound ground chicken (93% lean)
  • 4 ounces cream cheese, softened
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional)
  • 1/2 cup hot sauce (Frank’s RedHot recommended)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • Blue cheese or ranch dressing for dipping
  • Celery sticks and carrot sticks for serving
  • Fresh parsley or green onions for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. If using a wire rack, place it on top of the lined baking sheet.
  2. Make the panade: In a small bowl, combine the panko breadcrumbs and milk. Let it sit for about 5 minutes until the breadcrumbs have absorbed the milk and formed a pasty mixture.
  3. Mix the meatball ingredients: In a large mixing bowl, combine the ground chicken, softened cream cheese, the panade, egg, grated Parmesan, garlic powder, onion powder, salt, pepper, and parsley if using. Mix until just combined; do not overmix.
  4. Portion the meatballs: Using a cookie scoop or your hands, form the mixture into 1.5-inch balls (about the size of a golf ball). You should get roughly 20-24 meatballs. Place them on the prepared baking sheet, leaving about an inch of space between each.
  5. Bake the meatballs: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (74°C). If not using a wire rack, flip the meatballs halfway through baking.
  6. Make the buffalo sauce: While the meatballs are baking, combine the hot sauce, melted butter, and honey in a medium bowl. Whisk until smooth.
  7. Toss the meatballs in sauce: Once the meatballs are done baking, let them cool on the baking sheet for about 2 minutes. Then transfer them to the bowl with the buffalo sauce. Gently toss until each meatball is evenly coated.
  8. Serve immediately: Transfer the sauced meatballs to a serving platter. Drizzle with any remaining sauce. Garnish with chopped fresh parsley or sliced green onions. Serve with blue cheese or ranch dressing on the side, along with celery and carrot sticks.

Notes

Don’t skip the panade (breadcrumbs soaked in milk) as it keeps the meatballs tender. Use a light hand when mixing to avoid tough meatballs. If the mixture is too sticky, chill it for 15-20 minutes. For extra sauce, double the sauce ingredients. Meatballs can be kept warm in a slow cooker on ‘keep warm’ setting for up to 2 hours.

Nutrition

Keywords: buffalo chicken meatballs, baked meatballs, game day appetizer, buffalo sauce, chicken meatballs

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