These juicy, spicy Buffalo Chicken Meatballs are the perfect appetizer for parties or a low-carb dinner option. Cooked in a slow cooker, they’re packed with flavor and always a crowd-pleaser. Whether you’re serving them as a snack during game day or as part of a casual dinner, these meatballs are sure to impress.

Why You’ll Love This Recipe

Buffalo Chicken Meatballs offer a bold, spicy kick thanks to the buffalo sauce, combined with the tender juiciness of the ground chicken. The meatballs are baked to perfection and then slow-cooked in the rich, tangy buffalo sauce, making them extra flavorful and juicy. Whether you’re hosting a gathering or looking for a weeknight dinner, these meatballs are both simple to make and irresistible to eat. Plus, they’re low-carb and packed with protein, making them a healthier yet satisfying option for any occasion. Buffalo Chicken Meatballs

Ingredients

1 pound ground chicken
¾ cup whole wheat Panko bread crumbs
1 large egg
1 teaspoon kosher salt
¾ teaspoon garlic powder
¼ teaspoon ground black pepper
2 green onions, finely chopped (about ¼ cup), plus additional for serving
¾ cup buffalo sauce (such as Frank’s)
Crumbled blue cheese or feta cheese (optional for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place a rack in the upper third of your oven and preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick spray. Coat a 3- or 4-quart slow cooker with nonstick spray.
In a large mixing bowl, combine the ground chicken, bread crumbs, egg, salt, garlic powder, black pepper, and chopped green onions. Lightly mix with a fork or your fingers until evenly combined, being careful not to compact the meat.
Shape the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet. You should have about 22 to 24 meatballs.
Bake for 4 minutes, until lightly browned, then flip and bake for 2 more minutes.
Transfer the meatballs to the slow cooker. Pour the buffalo sauce over the meatballs and gently stir with a large spoon to coat. Cover and cook on low for 2 hours, until the meatballs are tender and cooked through.
Serve hot, sprinkled with additional chopped green onions and crumbled feta or blue cheese, if desired.

Servings and Timing

Servings: 24 meatballs
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: 503 kcal per serving

Variations

Add Heat: If you like your Buffalo chicken spicier, you can add extra hot sauce or a pinch of cayenne pepper to the meatball mixture or the buffalo sauce.
Different Sauces: For a twist on the classic, try using barbecue sauce, ranch dressing, or teriyaki sauce instead of buffalo sauce.
Baked Option: If you prefer, you can skip the slow cooker step and bake the meatballs in the oven, finishing them with the buffalo sauce drizzled on top for a crispy version.

Storage/Reheating

Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze cooked meatballs for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the microwave or in a slow cooker with a bit of extra buffalo sauce.
Reheating: Reheat in the microwave for 1-2 minutes or place them in a skillet on low heat with a little extra buffalo sauce until warmed through.

FAQs

1. Can I use turkey instead of chicken?

Yes, ground turkey works just as well in this recipe and will still provide a lean protein option.

2. How can I make these meatballs spicier?

You can add extra hot sauce or a bit of cayenne pepper to both the meatball mixture and the buffalo sauce for an extra kick.

3. Can I skip the slow cooker step?

Yes, if you’re in a hurry, you can skip the slow cooker and serve the baked meatballs with buffalo sauce poured over the top.

4. Can I make these meatballs ahead of time?

Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked meatballs and cook them later.

5. Can I use gluten-free bread crumbs?

Yes, you can substitute gluten-free breadcrumbs if needed for a gluten-free version of this recipe.

6. Can I make these meatballs without buffalo sauce?

If you’re not a fan of buffalo sauce, you can use other sauces such as barbecue sauce, ranch dressing, or a tangy honey mustard sauce.

7. Can I add vegetables to the meatballs?

Yes, finely chopped vegetables like bell peppers, carrots, or zucchini can be added to the meatball mixture for extra flavor and nutrition.

8. Can I use pre-cooked chicken for the meatballs?

Yes, you can use pre-cooked chicken that’s shredded or ground, but you may need to adjust the seasoning to taste.

9. How can I serve these meatballs?

Serve them as an appetizer with toothpicks, on top of a salad, or as a main dish alongside some steamed veggies or a side of rice.

10. How do I know when the meatballs are done?

The meatballs are done when they are golden brown and have reached an internal temperature of 165°F (74°C). If using a slow cooker, cook on low for 2 hours for tender, fully cooked meatballs.

Conclusion

Buffalo Chicken Meatballs are the perfect spicy and flavorful bite-sized appetizer or dinner option. With their combination of juicy chicken, bold buffalo sauce, and tangy cheese, they make for a satisfying meal that everyone will love. Whether you’re serving them at a party or enjoying them as a weeknight dinner, these meatballs are a guaranteed crowd-pleaser. Enjoy!