Buffalo Chicken Meatballs Recipe

Name: Buffalo Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the meatballs; 1 pound ground chicken breast (or a combo of dark and white meat); 3/4 cup panko breadcrumbs; 4 cloves garlic (finely minced); 1 teaspoon onion powder or 1 tbsp dehydrated onions; 2 green onions (finely minced); 1 large egg; 1 teaspoon green chili powder (optional); salt and pepper; 3/4 - 1 cups Buffalo sauce (store bought - I use Bella's Medium Wing Sauce); 3 tablespoons unsalted butter (melted); for the jalapeno ranch:; 1/2 cup plain Greek yogurt; 1/2 teaspoon garlic powder; 1/2 teaspoon green chili powder; 1/2 teaspoon dried dill; 1 tablespoon liquid from pickled jalapenos; 3 tablespoons pickled jalapenos (minced); 1/2 teaspoon salt

Servings: persons

for the meatballs
1 pound ground chicken breast (or a combo of dark and white meat)
3/4 cup panko breadcrumbs
4 cloves garlic (finely minced)
1 teaspoon onion powder or 1 tbsp dehydrated onions
2 green onions (finely minced)
1 large egg
1 teaspoon green chili powder (optional)
salt and pepper
3/4 - 1 cups Buffalo sauce (store bought - I use Bella's Medium Wing Sauce)
3 tablespoons unsalted butter (melted)
for the jalapeno ranch:
1/2 cup plain Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon green chili powder
1/2 teaspoon dried dill
1 tablespoon liquid from pickled jalapenos
3 tablespoons pickled jalapenos (minced)
1/2 teaspoon salt

1
Pre-heat oven to 400 degrees and line with parchment paper.
2
In a large mixing bowl, combine ground chicken breast, breadcrumbs, garlic, onion powder, green onions, egg, chili powder (if using), salt and pepper. Use about 1 tsp salt and 1/2 tsp pepper. Combine with your hands until just mixed. Form into golfball sized meatballs and place on the baking sheet. Pop into the 400 degree oven for 5 minutes. This will help give the meatballs shape before dropping them into the slow cooker.
3
Drop the meatballs into a slow cooker turned on to low heat. Mix together the Buffalo sauce and butter, and pour over the meatballs. Let cook for 1.5 - 2 hours to get really tender. Although, they would be good after an hour!
4
When you put the meatballs in, mix together the Jalapeno Ranch. Combine all ingredients in a small bowl and refrigerate.
5
Serve meatballs with some extra Buffalo sauce, Jalapeno Ranch, and celery sticks!

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: for the meatballs, 1 pound ground chicken breast (or a combo of dark and white meat), 3/4 cup panko breadcrumbs, 4 cloves garlic (finely minced), and more.

Yes, Buffalo Chicken Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions