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This buffalo chicken meatball recipe transforms the classic wing flavor into bitesize, cheesestuffed delights perfect for game day gatherings or casual dinners. The tender chicken meatballs hide a melty blue cheese surprise inside while swimming in that signature spicy, buttery Buffalo sauce.
I first made these during a football playoff party, and they disappeared faster than any other dish on the table. Now they're requested for every gathering, and I always make a double batch because they're the first thing to vanish.
Ingredients
- Lean ground chicken: Provides a lighter alternative to beef while still delivering great texture and flavor
- Minced garlic: Adds aromatic depth that enhances the chicken
- Large egg: Acts as a binding agent to help the meatballs hold their shape
- Italian style breadcrumbs: Contribute to both texture and flavor with their herbed seasoning
- Ranch seasoning: Infuses the meatballs with creamy, herbaceous notes that complement the Buffalo sauce
- Blue cheese crumbles: Create pockets of melty, tangy goodness inside each meatball
- Unsalted butter: Combines with the Buffalo sauce for that authentic wing experience
- Buffalo sauce: Delivers the signature spicy, vinegary kick that makes these meatballs special
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. The high temperature ensures the meatballs develop a nice golden exterior while cooking through completely.
- Mix the meatball base:
- With a fork, gently stir together the ground chicken, minced garlic, egg, breadcrumbs, and ranch seasoning until just combined. Avoid overmixing as this can make the meatballs tough. The mixture should be cohesive but still light and not compacted.
- Form and stuff meatballs:
- Using a cookie scoop or your hands, portion the mixture into evensized balls. Take each portion, flatten slightly in your palm, and press a cube of blue cheese into the center. Carefully fold the meat mixture around the cheese and roll between your palms to form a sealed ball. Ensure the cheese is completely covered to prevent leaking during baking.
- Bake to perfection:
- Arrange the stuffed meatballs on your prepared baking sheet, spacing them about an inch apart to allow for even cooking. Bake for 1618 minutes until they reach a golden brown color and are cooked through to an internal temperature of 165°F. The chicken should no longer be pink inside.
- Finish in buffalo sauce:
- Transfer the baked meatballs to a slow cooker and add the butter and buffalo wing sauce. Set the cooker to high for about 20 minutes until everything is hot and the sauce has coated the meatballs evenly. Reduce to the warm setting when serving to keep them at the perfect temperature throughout your meal or party.
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The blue cheese stuffing is definitely the secret weapon in this recipe. I discovered it by accident when I had some leftover blue cheese dressing that needed using up. The way it melts inside the meatball creates this incredible flavor bomb that perfectly balances the spicy Buffalo sauce.
Make Ahead and Storage
These Buffalo chicken meatballs are perfect for meal prep. You can form and stuff the meatballs up to 24 hours ahead and keep them refrigerated until ready to bake. For longer storage, freeze the unbaked meatballs on a baking sheet until solid, then transfer to a freezerproof container where they'll keep for up to 3 months. Thaw overnight in the refrigerator before baking. Leftover cooked meatballs will stay good in the refrigerator for 34 days in an airtight container.
Serving Suggestions
The versatility of these Buffalo chicken meatballs makes them ideal for various occasions. Serve them with toothpicks as an appetizer alongside celery sticks, carrot sticks, and extra blue cheese dressing for dipping. For a main dish, place them over rice or mashed potatoes to soak up the delicious sauce. They also make excellent sliders when placed on small buns with a little ranch drizzle and lettuce. For a lower carb option, serve them over a crisp salad or alongside roasted vegetables.
Customization Options
While blue cheese provides the classic Buffalo wing experience, you can customize these meatballs to suit different preferences. For those who dislike blue cheese, substitute mozzarella or cheddar chunks for the stuffing. The ranch seasoning can be replaced with Italian seasoning for a different flavor profile. You can also adjust the heat level by using mild, medium, or hot Buffalo sauce according to your taste. For extra spice, add a teaspoon of cayenne pepper to the meat mixture before forming the meatballs.
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These Buffalo chicken meatballs pack all the flavor of traditional wings without the mess – perfect for any occasion!
Frequently Asked Questions
- → Can I make these Buffalo Chicken Meatballs ahead of time?
Yes! You can prepare and bake the meatballs up to 2 days ahead. Store them in the refrigerator, then reheat and toss with the buffalo sauce before serving. You can also freeze the baked meatballs for up to 3 months.
- → What can I substitute for blue cheese if I don't like it?
If blue cheese isn't your preference, you can substitute mozzarella, cheddar, or cream cheese for the filling. The meatballs will still be delicious with a different cheese center.
- → What sides pair well with Buffalo Chicken Meatballs?
These meatballs pair perfectly with celery and carrot sticks, ranch or blue cheese dipping sauce, a simple green salad, or even over rice. They also make excellent sliders when placed in small buns.
- → Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works as a 1:1 substitute for the ground chicken in this recipe. You could also use a mixture of ground chicken and turkey if desired.
- → How spicy are these meatballs?
The spice level depends largely on your buffalo sauce. For milder meatballs, choose a mild buffalo sauce or mix the buffalo sauce with some ranch dressing. For extra heat, select a spicier buffalo sauce or add hot sauce to taste.
- → Can I make these without a slow cooker?
Yes! After baking, you can toss the meatballs with the melted butter and buffalo sauce in a saucepan over low heat until warmed through, or even in a bowl if serving immediately.