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Tender, juicy, and packed with Buffalo-ranch flavor, these baked buffalo chicken meatballs have buffalo sauce, ranch seasoning, cheddar, scallions, and fresh garlic mixed right into every bite. The cheddar gets a little melty as they bake, and there’s plenty of flavor even before adding extra Buffalo sauce, ranch, or blue cheese on the side. They’re just as easy to turn into dinner as they are to serve for game day.
Whenever I’m planning a full appetizer spread for the Super Bowl, Buffalo wings always come to mind. I wanted these meatballs to have that same tangy, spicy flavor without needed to rely on a heavy coating of sauce after they bake.
Buffalo-Ranch Flavor in Every Bite
Buffalo sauce and ranch seasoning gets mixed right into the ground chicken for the perfect amount of classic favor in each bite.
The meatballs are flavorful on their own that I’m happy to eat them without anything added, but you can still add extra Buffalo sauce or dip them in ranch and blue cheese if you want.
The flavor keeps me coming back, but here’s what else I love about them:
- High in protein. A serving of meatballs has 26 grams of protein, making these the perfect lunch or dinner base or filling appetizer.
- The meatballs stay juicy. They bake up golden on the outside while staying moist inside. That’s exactly what I want when I bite into a meatball!
- Extra heat is up to you. If you like yours extra saucy, serve more buffalo sauce on the side. Everyone can add as much as they like!
- One bowl and no stovetop browning. Just mix, roll, and let the oven do the cooking.
- Appetizer or dinner. Serve them with toothpicks and dips for game day or add rice or potatoes, and a vegetable for an easy meal.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground chicken: I like ground chicken for that familiar Buffalo chicken taste. You can also use ground turkey.
- Buffalo sauce: My favorites are Primal Kitchen or Frank’s RedHot Buffalo sauce. The heat and salt level can vary by brand, so choose a brand and heat level you love!
- Ranch seasoning powder: Store-bought or homemade ranch seasoning works here. Just make sure it’s the dry mix, not bottled dressing.
- Cheddar cheese: Cheddar adds the perfect amount of cheesiness that give these meatballs a buffalo chicken dip vibe!
- Oil: I use olive oil, but avocado oil works well, too. This goes right into the mixture to help keep the chicken moist, so don’t leave it out.
- Plain breadcrumbs: Use fine, plain breadcrumbs because they distribute more evenly through the chicken mixture. Larger panko crumbs give the meatballs a different texture.
How to Make Buffalo Chicken Meatballs
- Prep the oven and mix the meatballs: Preheat the oven to 400°F and line a baking sheet with parchment paper. Add all the meatball ingredients to a large mixing bowl and mix until everything is evenly combined.
- Shape and bake: Scoop rounded tablespoon portions and gently roll into balls. Arrange them on the prepared baking sheet and bake until lightly golden and the centers reach 165°F.
jamie’s tips
How to Keep Buffalo Chicken Meatballs Tender and Juicy
These little details help keep the meatballs juicy and make them easier to work with.
- Grate the garlic nice and fine. I like using a garlic microplane because it turns the cloves into a fine paste that mixes evenly throughout the meatballs. You get the flavor without any big chunks!
- Don’t overmix the meat mixture. You want everything evenly mixed, but stop once you get there. Overworking the chicken can make the meatballs tough and chewy.
- Don’t pack them too tightly. Gently roll the mixture into balls without squeezing it together. I like using a cookie scoop to keep them about the same size so they all cook evenly.
- Lightly oil your hands. If the mixture keeps sticking to you, rub a little oil on your hands before rolling. It makes shaping the meatballs so much easier!
- Check before the timer goes off. Ovens vary, so start checking a few minutes early. Use a meat thermometer rather than judging by color alone, and take them out once the centers reach 165°F so they don’t dry out.
Make It Dinner or a Game Day Snack
I like to finish these meatballs with sliced green onions and blue cheese crumbles, then serve them one of two ways:
- For dinner: I usually serve them with rice and a veggie for a simple weeknight meal. I also love my air fryer potato wedges for that wings-and-fries feel, with smashed broccoli to round out the plate!
- For game day: Set out the meatballs with toothpicks, celery sticks, and carrots. I love serving them with my buffalo ranch sauce or cottage cheese ranch dip, plus blue cheese dressing for anyone who prefers it.
Make Ahead, Storage, and Freezing
Keep leftovers in an airtight container in the fridge for up to 4 days, refrigerating them within 2 hours of cooking. If you’re getting a head start, you can also mix and shape the meatballs a day ahead, then cover and refrigerate until you’re ready to bake. For longer storage, you can freeze them after cooking:
- Meal prep: These meatballs are perfect for meal prep. Just keep them in an airtight container in the fridge for up to 4 days.
- Freeze cooked meatballs: Let them cool, then freeze in a single layer on a lined baking sheet until firm. Transfer to a freezer-safe bag or container for up to 3 months.
- Reheat cooked meatballs: Thaw overnight in the fridge, then microwave in short bursts or warm in a covered baking dish at 350°F until the centers reach 165°F.
More Easy Meatball Recipes
If you’ve made and loved these Buffalo Chicken Meatballs or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Baked Buffalo Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup plain breadcrumbs, (not panko)
- 1/2 cup shredded cheddar cheese
- 1/4 cup buffalo sauce
- 1/4 cup thinly sliced scallions
- 1 egg, whisked
- 1 tablespoon olive oil, or avocado oil
- 1 tablespoon ranch seasoning powder
- 2 garlic cloves, finely minced or microplaned
- For serving: extra buffalo sauce, ranch or blue cheese dressing, green onions, blue cheese crumbles
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment peper.
- In a large mixing bowl, add the ground chicken, breadcrumbs, cheddar, Buffalo sauce, scallions, egg, olive oil, ranch seasoning, and garlic. Gently mix just until evenly combined. Avoid overmixing.
- Scoop rounded tablespoon portions of the mixture and gently roll into balls. Arrange them on the prepared baking sheet. You should get about 20 meatballs.
- Bake for 20 to 25 minutes or until the meatballs are golden brown and the centers reach 165°F, checking them a few minutes before the expected cook time so they don't overcook.
- Serve warm with extra Buffalo sauce, ranch, or blue cheese dressing, green onions, and blue cheese crumbles, if desired.
Notes
- Serving size: This recipe makes about 20 meatballs, or approximately 5 meatballs per serving.
- Keep the meatballs the same size. A cookie scoop makes portioning easier and helps them cook evenly.
- The mixture may be sticky. Lightly oil your hands when rolling instead of adding extra breadcrumbs, which can make the meatballs dry. Or save yourself the hassle and use a cookie scoop.
- Check for doneness with a thermometer. Ground chicken should reach 165°F in the center. Start checking a few minutes before the end of the bake time to avoid overcooking.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
