Buffalo Chicken Meatballs
This post may contain affiliate links. Read my full disclosure policy. All the flavor of Buffalo wings, but in the form of meatballs—equally delicious as a crowd-pleasing appetizer or as a hearty dinner over rice. Both of my parents grew up in Buffalo, New York, so it’s no surprise that my love for Buffalo food specialties runs deep—it’s practically woven into my DNA! These Buffalo chicken meatballs embody the savory, tangy essence of Buffalo wings or Buffalo chicken dip, but in the form of meatballs cloaked in a rich and piquant sauce flavored with the iconic Frank’s RedHot sauce. You can enjoy the meatballs as a party or game day appetizer speared with toothpicks. Or, as a dinner option, serve them over rice with a side of your favorite steamed or roasted veggies (and, yes, there’s plenty of sauce to spoon over all of it). A quick tip: for appetizer servings, make the meatballs a bit smaller (bite-size is ideal), and consider halving the sauce recipe since you won’t need as much for accompaniments like rice and veggies. For those feeding little ones or if you have a timid palate, feel free to reduce the amount of hot sauce in the recipe; however, refrain from increasing it, as it might cause the sauce to curdle or become overly thick (hot sauce is acidic, and acid will thicken dairy—that’s how yogurt and cheese are made). Table of Contents What You’ll Need To Make Buffalo Chicken MeatballsStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Buffalo Chicken Meatballs Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Buffalo Chicken Meatballs Step-by-Step Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray. In a large bowl, combine the egg, dill, hot sauce, garlic, salt, and pepper until evenly combined. Mix until evenly combined. Add the chicken, cheese, and breadcrumbs. Mix with your hands until evenly combined. Using moistened hands, roll into 1½-inch meatballs and space evenly apart on the prepared baking sheet. Bake for 20 minutes, or until cooked through. Meanwhile, in a large skillet over medium-high heat, combine the heavy cream and butter. Stir until the butter is melted, then add 3 tablespoons of the hot sauce, the chili powder, dill, sugar, and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thickened to a cream sauce consistency, a few minutes. Add the baked meatballs to the sauce and then simmer few minutes more to marry the flavors. Taste and adjust seasoning, adding the remaining tablespoon of hot sauce if desired. Serve. You May Also Like RecipeComments (38)Add Comment Recipe Comments (38) Add Comment Ingredients For the Meatballs 1 large egg 1 tablespoon fresh chopped dill (or 1 teaspoon dried) 1 tablespoon Frank's RedHot sauce 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound ground chicken (preferably Purdue "Fresh & Lean," avoid the one that is 98% lean) ⅓ cup grated Pecorino Romano cheese ⅓ cup plain breadcrumbs 1 large egg 1 tablespoon fresh chopped dill (or 1 teaspoon dried) 1 tablespoon Frank's RedHot sauce 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound ground chicken (preferably Purdue "Fresh & Lean," avoid the one that is 98% lean) ⅓ cup grated Pecorino Romano cheese ⅓ cup plain breadcrumbs For the Sauce 1⅓ cups heavy cream 6 tablespoons unsalted butter 3 to 4 tablespoons Frank's RedHot Sauce (see note) ½ teaspoon chili powder 1 teaspoon fresh chopped dill (or ¼ teaspoon dried) ¼ teaspoon sugar ¼ teaspoon salt 1⅓ cups heavy cream 6 tablespoons unsalted butter 3 to 4 tablespoons Frank's RedHot Sauce (see note) ½ teaspoon chili powder 1 teaspoon fresh chopped dill (or ¼ teaspoon dried) ¼ teaspoon sugar ¼ teaspoon salt For Serving (optional) 2 scallions, dark green parts only, thinly sliced 2 scallions, dark green parts only, thinly sliced Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray. In a large bowl, mix the egg, dill, hot sauce, garlic, salt, and pepper until evenly combined. Add the chicken, cheese, and breadcrumbs. Mix with your hands until evenly combined. Using moistened hands, roll into 1 or 1½-inch meatballs (depending on whether you're serving them as an appetizer or for dinner) and space evenly apart on the prepared baking sheet. Bake for 20 minutes, or until cooked through. Meanwhile, in a large skillet over medium-high heat, combine the heavy cream and butter and stir until the butter is melted. Add 3 tablespoons of the hot sauce, the chili powder, dill, sugar, and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thickened to a cream sauce consistency, a few minutes. Add the baked meatballs to the sauce and then simmer few minutes more to marry the flavors. Taste and adjust seasoning, adding the remaining tablespoon of hot sauce if desired. Sprinkle with scallions, if using, and serve. Note: For a milder sauce, feel free to reduce the amount of hot sauce. However, refrain from increasing it, as it might cause the sauce to curdle or become overly thick (hot sauce is acidic, and acid will thicken dairy—that's how yogurt and cheese are made). If you'd like more heat, pass the hot sauce at the table. Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with foil and spray generously with nonstick cooking spray. In a large bowl, mix the egg, dill, hot sauce, garlic, salt, and pepper until evenly combined. Add the chicken, cheese, and breadcrumbs. Mix with your hands until evenly combined. Using moistened hands, roll into 1 or 1½-inch meatballs (depending on whether you're serving them as an appetizer or for dinner) and space evenly apart on the prepared baking sheet. Bake for 20 minutes, or until cooked through. Meanwhile, in a large skillet over medium-high heat, combine the heavy cream and butter and stir until the butter is melted. Add 3 tablespoons of the hot sauce, the chili powder, dill, sugar, and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until thickened to a cream sauce consistency, a few minutes. Add the baked meatballs to the sauce and then simmer few minutes more to marry the flavors. Taste and adjust seasoning, adding the remaining tablespoon of hot sauce if desired. Sprinkle with scallions, if using, and serve. Note: For a milder sauce, feel free to reduce the amount of hot sauce. However, refrain from increasing it, as it might cause the sauce to curdle or become overly thick (hot sauce is acidic, and acid will thicken dairy—that's how yogurt and cheese are made). If you'd like more heat, pass the hot sauce at the table. Nutrition Information Powered by Per serving (4 servings) Serving size: 5 dinner-size meatballs Calories: 840 Fat: 74 g Saturated fat: 39 g Carbohydrates: 11 g Sugar: 3 g Fiber: 1 g Protein: 34 g Sodium: 758 mg Cholesterol: 316 mg Per serving (4 servings) Serving size: 5 dinner-size meatballs Calories: 840 Fat: 74 g Saturated fat: 39 g Carbohydrates: 11 g Sugar: 3 g Fiber: 1 g Protein: 34 g Sodium: 758 mg Cholesterol: 316 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: AppetizersChickenDinnerQuick & EasyAmerican Appetizers Chicken Dinner Quick & Easy American