End Zone Buffalo Chicken Meatballs (Printable)
Juicy baked chicken meatballs in spicy buffalo sauce, perfect for game day or snacking.
# What You'll Need:
→ Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Buffalo Sauce
10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 3 tablespoons unsalted butter
12 - 1 teaspoon honey (optional, for mild sweetness)
13 - 1 teaspoon Worcestershire sauce
→ Garnish (optional)
14 - Chopped fresh parsley or green onions
15 - Crumbled blue cheese or ranch dressing
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, onion powder, paprika, salt, and pepper. Mix until just combined—do not overmix.
03 - With damp hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
04 - Bake for 18-20 minutes, or until meatballs are cooked through and lightly golden.
05 - While meatballs bake, prepare buffalo sauce: In a small saucepan over medium heat, melt butter. Add hot sauce, honey, and Worcestershire sauce, whisking until smooth and heated through.
06 - Transfer baked meatballs to a large bowl. Pour buffalo sauce over the meatballs and toss gently to coat.
07 - Serve immediately, garnished with parsley, green onions, and/or blue cheese, with ranch or blue cheese dressing on the side if desired.
# Expert Suggestions:
01 -
- They bake up insanely juicy and capture all the bold buffalo flavor without the mess of deep-frying wings
- The meatball form means perfect portion control and easier serving for a crowd
02 -
- Overmixing the meatball mixture makes them tough, so stop as soon as everything is combined
- The sauce needs to be warm when you toss the meatballs, or it will not coat evenly
03 -
- Double the sauce recipe because everyone wants extra for dipping
- Let the meatballs rest 5 minutes after baking so they hold their shape when tossed