Easy Buffalo Chicken Mini Meatballs are spicy, tender, and packed with bold flavor. Juicy chicken bites are coated in a zesty buffalo sauce, making them the perfect appetizer, snack, or game day treat. Quick to make and impossible to resist, they bring all the kick of classic buffalo wings in a convenient, bite sized form.
So I’m really excited about my garden! Check out my pics below. Everything’s planted, everything’s green (mostly green), one of my baby tomatoes is starting to ripen, and I feel a totally new and deep connection with nature. I walk around barefoot…wake up with the sun… only eat what I plant myself….
Just kidding. More like ruin my slippers watering my plants at 8 am after I stumble out of bed with coffee dripping down my face and pray that my little red pepper plant can withstand some unintentional tough love.
I ended up planting 3 different kinds of tomato plants, 2 basil plants, 1 thyme plant, 1 parsley, 2 peppers, 1 eggplant…. and a pumpkin! Only the spacing for the pumpkin said 3 meters and I’m giving it about 2 feet so fingers crossed for this one..let’s hope its a fighter.
My little cherry tomato plant! One of them started to turn red this morning, I was so excited! Maybe a little too excited, I watered the crap out of it…
And then I started to get really camera happy outside, it was a gorgeous evening yesterday and I couldn’t resist snapping some pretty pics in my backyard.
So all all of this gardening has totally inspired me to cook up some… buffalo chicken meatballs… yikes! Or not..Sorry First Lady, no veggie salad this time.
I think its all of the sweating…raking… shoveling…it’s made me hungry this week. And when I get hungry I crave comfort food. Turkey burgers, french fries, ketchup…I love bbq season!
So these little Buffalo Chicken Mini Meatballs are the best of both worlds. They’re a fun and lighter way to indulge in buffalo chicken with all of the flavor and a lot more sass. How cute are these?? I think they’re perfect for a bbq party appetizer and they’re so simple and quick.
I saw the original recipe the other morning while I was working out watching Rachael Ray. I don’t usually cook her recipes, not for any particular reason, I just never really think of it. But these little babies jumped at me. I knew I had to recreate them asap!
So I did 🙂 I loved these and so did all my guy friends! Just before careful, these will go quick!
Ingredients :
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 1/3 cup Frank’s Red Hot sauce or any other favorite hot sauce
- 1 pound ground chicken breast
- 1 large egg
- 1/2 celery stalk, minced
- 3/4 cup whole wheat breadcrumbs
- 1 teaspoon salt
How to Make Buffalo Chicken Mini Meatballs :
Step 1
Preheat the oven to 450°F. Coat a 9 x 13- inch baking dish with vegetable oil and Combine the butter and hot sauce in a small saucepan over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and cool for 10 minutes.
Step 2
Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated then Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. I used a small ice-cream scoop to make sure I made even balls every time.
Step 3
Place the balls in the prepared baking dish, lining them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another and Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Step 4
Allow the meatballs to cool for 5 minutes in the baking dish before serving go to Serve with ranch dressing.
Buffalo Chicken Mini Meatballs Tips :
Don’t Overmix : Gently combine ingredients overmixing makes the meatballs dense.
Line the Pan : Bake on parchment paper or a lightly greased baking sheet for easy cleanup.
Check Doneness : Use a meat thermometer internal temp should reach 165°F for chicken.
Crispier Finish : After baking, broil for 1–2 minutes to get a light golden crust.
Sauce Timing : Toss meatballs in buffalo sauce just before serving to avoid sogginess.
Frequently Asked Questions (FAQ)
Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well and gives a very similar flavor.
Can I make them without breadcrumbs ?
Yes, you can substitute crushed crackers, oats, almond flour, or panko for a gluten-free version.
What buffalo sauce should I use ?
Frank’s RedHot is classic, but you can use any brand you like or make your own.
How do I reheat them ?
Warm in the oven at 350°F until hot, or reheat in a skillet with a little buffalo sauce.
Are these suitable for meal prep ?
Definitely they store well in the fridge for 3–4 days and can be portioned with rice, veggies, or pasta.
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Easy Buffalo Chicken Mini Meatballs
Course: Appetizer, SnacksCuisine: AmericanDifficulty: Easy6
servings15
minutes35
minutes220
kcalBite-sized buffalo chicken mini meatballs baked until juicy and coated in tangy buffalo sauce. Perfect as a party appetizer, game-day snack, or spicy twist on classic meatballs.
Ingredients
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/3 cup Frank’s Red Hot sauce or any other favorite hot sauce
1 pound ground chicken breast
1 large egg
1/2 celery stalk, minced
3/4 cup whole wheat breadcrumbs
1 teaspoon salt
Directions
- Preheat the oven to 450°F. Coat a 9 x 13- inch baking dish with vegetable oil and Combine the butter and hot sauce in a small saucepan over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and cool for 10 minutes.
- Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated then Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. I used a small ice-cream scoop to make sure I made even balls every time.
- Place the balls in the prepared baking dish, lining them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another and Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving go to Serve with ranch dressing.
Notes
- Make ahead prepare chicken mixture through step 5 only store them in an airtight container in the refrigerator without the oil. Best made the day before.
- Ground Chicken : Use ground chicken breast for leaner meatballs or a mix of breast and thigh for more juiciness.
- Buffalo Sauce : Use your favorite brand of buffalo sauce, or adjust with melted butter for a milder, richer flavor.
- Portioning : Use a small cookie scoop or spoon to keep the mini meatballs uniform in size for even cooking.
