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This game-day classic transforms traditional buffalo wings into easy-to-eat, flavorful meatballs that deliver all the spicy satisfaction without the mess. These baked buffalo chicken meatballs have been my go-to party appetizer ever since I first made them for a Super Bowl gathering three years ago.
I originally created these when looking for a crowd-pleasing appetizer that wouldn't keep me stuck in the kitchen during the game. Now they're requested at every gathering I host, especially during football season.
Ingredients
- Ground chicken: The lean protein base keeps these lighter than beef options while providing a neutral canvas for buffalo flavors
- Buffalo sauce: The star ingredient that brings that signature tangy heat we all crave
- Egg: Acts as the essential binder that keeps your meatballs from falling apart
- Green onions: Adds a mild onion flavor and lovely color contrast
- Diced carrots: Sneaks in vegetables while complementing the buffalo flavor profile
- Almond flour: Creates a perfect texture while keeping these lower in carbs than traditional breadcrumbs
- Garlic powder: Provides depth of flavor without the work of mincing fresh garlic
- Onion powder: Enhances the savory quality without adding moisture or chunks
- Sea salt: Balances and enhances all the flavors
- Black pepper: Adds a subtle heat that complements the buffalo sauce
- Blue cheese dressing: The traditional cooling counterpoint to buffalo heat
Step-by-Step Instructions
- Prep the oven:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup incredibly easy. Make sure your oven is fully preheated before baking for even cooking.
- Mix the meatball mixture:
- In a large bowl combine ground chicken, ¼ cup buffalo sauce, egg, green onions, carrots, almond flour, garlic powder, onion powder, salt and pepper. Mix thoroughly but gently with your hands or a fork. Overmixing can make the meatballs tough, so stop once everything is evenly incorporated.
- Form the meatballs:
- Using a cookie scoop or tablespoon for consistency, portion the mixture and roll between your hands to form balls. If the mixture sticks to your hands, slightly dampen them with water. Place each formed meatball on the prepared baking sheet, leaving about an inch between each for even heat circulation.
- Bake to perfection:
- Bake the meatballs for 18-20 minutes until they reach an internal temperature of 165°F. The outsides should be lightly browned while the centers remain juicy. Avoid overcooking as ground chicken can dry out quickly.
- Sauce it up:
- Remove the baking sheet from the oven and drizzle the remaining ¼ cup of buffalo sauce over the hot meatballs. Gently toss or roll them to coat evenly. The heat from the freshly baked meatballs helps the sauce adhere and creates that signature sticky buffalo coating.
- Serve and garnish:
- Arrange the meatballs on a serving platter with a small bowl of blue cheese or ranch dressing. Sprinkle additional sliced green onions on top for color and flavor. For the full buffalo wing experience, add celery and carrot sticks alongside.
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The diced carrots in these meatballs were originally an accidental addition when I was trying to use up extra veggies in my refrigerator. My family loved how they added a slight sweetness that balanced the heat, and now I consider them an essential ingredient that makes these meatballs stand out from others.
Make-Ahead Options
These meatballs are perfect for prepping in advance. You can mix and form the meatballs up to 24 hours before cooking and store them covered in the refrigerator. Alternatively, you can fully cook them, let them cool completely, and refrigerate for up to 3 days. When ready to serve, simply reheat in a 350°F oven for about 10 minutes and then toss with the remaining buffalo sauce.
Heat Level Adjustments
Buffalo sauce varies dramatically in heat level depending on the brand. For a milder version that kids and heat-sensitive guests will enjoy, choose a mild buffalo sauce and serve extra sauce on the side for those who want more kick. For true heat lovers, add a teaspoon of cayenne pepper to the meatball mixture and use an extra-hot buffalo sauce for coating.
Serving Suggestions
While these meatballs shine as an appetizer with the traditional blue cheese dressing and vegetable sticks, they're versatile enough to become a complete meal. Try them over cauliflower rice for a low-carb dinner, stuffed into slider buns for mini buffalo meatball sandwiches, or tossed with cooked pasta and a bit of ranch dressing for a buffalo chicken pasta bowl that will have everyone asking for seconds.
Dietary Modifications
These meatballs are naturally gluten-free when made with almond flour, but they can easily accommodate other dietary needs. For dairy-free guests, serve with a dairy-free ranch alternative. If you're watching carbs, the almond flour keeps these lower in carbohydrates than traditional meatballs. For egg allergies, substitute 2 tablespoons of mayonnaise or a commercial egg replacer.
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Frequently Asked Questions
- → Can I use a different type of ground meat?
Yes, you can substitute ground turkey or ground beef for chicken, but note the flavor and texture may vary slightly.
- → Is almond flour necessary?
No, you can use panko breadcrumbs as an alternative for a similar result.
- → Can I make these meatballs ahead of time?
Absolutely! You can prepare them in advance and either bake them just before serving or reheat them in the oven.
- → What dipping sauces go well with these meatballs?
Blue cheese dressing and ranch are both excellent options, but you can also try a savory yogurt-based dip or additional buffalo sauce.
- → How do I store leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
- → Can these meatballs be frozen?
Yes, let the meatballs cool completely, then freeze them in an airtight container for up to 3 months. Reheat in the oven when ready to serve.