If you love the flavor of classic buffalo wings but want something a little cleaner to eat, you're going to love these Buffalo Chicken Meatballs. They're juicy, perfectly seasoned, and tossed in a homemade honey garlic buffalo sauce that's equal parts spicy, buttery, and sweet.
The idea behind this recipe is to take the flavors of classic buffalo wings, turn them into a meatball, and give the sauce an upgrade. This recipe is perfect for a weeknight or game-day dish that comes together in well under 30 minutes.
Why You'll Love These Buffalo Chicken Meatballs
- Restaurant flavor, easy prep. No frying, and no fuss. Just perfectly baked, tender meatballs coated in a sweet, garlicky buffalo sauce.
- Lighter than traditional wings. Made with lean ground chicken and baked, not fried, they're satisfying but not greasy.
- A crowd-pleaser. Serve them as an appetizer at your next gathering, or stack them over rice or mashed potatoes for a spicy-sweet main dish.
Ingredients You'll Need
For the Meatballs
- ground chicken or ground turkey
- egg
- panko breadcrumbs or regular breadcrumbs
- hot sauce
- salt
- black pepper
- onion powder
- garlic powder
- sharp white cheddar cheese or pepper jack, shredded
For the Honey Garlic Buffalo Sauce
- butter
- garlic cloves, minced
- onion powder
- Frank's RedHot sauce or your favorite hot sauce
- Dijon mustard (preferably stone-ground)
- honey
- cayenne pepper, optional for more heat
For Serving
- blue cheese crumbles or cheddar cheese if you're not a fan of blue cheese
- green onion or chives, chopped
- dipping sauce, optional, like Blue Cheese Dressing or Ranch Dressing
How to Make These Buffalo Chicken Meatballs
Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly oil it for easy cleanup.
1. Make the Meatballs
In a large bowl, combine ground chicken, egg, panko, hot sauce, salt, pepper, onion powder, garlic powder, and cheddar. Mix gently with your hands, being careful not to overmix.
2. Shape + Bake
Use a small scoop to portion about 20 meatballs. Roll them between your palms and place evenly on the prepared sheet pan.
Bake for 10 minutes, flip, then bake another 5-8 minutes, or until golden and cooked through (165°F internal temp).
3. Make the Sauce
While the meatballs bake, melt butter in a medium cast-iron skillet (or any skillet) over medium-low heat. Add garlic and cook for 30-60 seconds until fragrant. Stir in Frank's, Dijon, onion powder, and honey. Simmer 2-3 minutes until glossy and slightly thickened.
4. Mix + Serve
When the meatballs are done, transfer them to the skillet and mix with the sauce. Toss gently to coat each one evenly.
Tips and Tricks
- Use sharp white cheddar. It melts beautifully and gives a tangy depth that pairs perfectly with buffalo sauce.
- Control the spice level: Add more honey for a sweeter sauce or an extra splash of Frank's for a bigger kick.
- Add even more spice: A touch of smoked paprika or a pinch of cayenne in the meatballs adds more spice and depth to the sauce.
Serving Ideas
- As an appetizer: Skewer them with toothpicks and drizzle with extra sauce before serving at parties or game days. Serve with a nice Blue Cheese or Ranch Dip on the side.
- Dinner: Serve over creamy mashed potatoes, buttered orzo, or rice with a side salad and roasted veggies.
- Buffalo sliders: Stick a few meatballs into slider buns with a drizzle of ranch dressing and crisp iceberg lettuce.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze baked (unsauced) meatballs for up to 3 months.
- Reheat: Warm in the oven at 350°F for 10-12 minutes, then toss in sauce before serving.
Recipe
Buffalo Chicken Meatballs (Honey Garlic Buffalo Sauce)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 10 inch skillet
- cookie scoop 1 tablespoon
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- 1 tablespoon Frank's RedHot sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup sharp white cheddar cheese shredded, plus more for serving
- blue cheese or cheddar cheese crumbles optional, for serving
- green onions or chives chopped, optional, for serving
For the Honey Garlic Buffalo Sauce
- 3 tablespoon butter
- 5-6 cloves garlic minced (about 2 tablespoons)
- ½ cup Frank's RedHot sauce or your favorite hot sauce
- 1 tablespoon Stone-ground Dijon mustard
- ½ teaspoon onion powder
- ¼ cup honey
- ¼ teaspoon cayenne pepper optional, for more heat
Instructions
- Preheat your oven to 400°F, adjust the rack to the center position, and line a rimmed baking sheet with parchment paper.
- Make the meatballs: In a large bowl, combine ground chicken, egg, panko, hot sauce, salt, pepper, onion powder, garlic powder, and cheddar. Mix gently with clean hands just until combined. (Be careful not to over-mix so the meatballs are tender.) Use a small cookie scoop (or 1 tablespoon) to portion the mixture into about 20 balls. Then, with wet hands, roll them lightly between your palms to create a smooth ball.
- Bake: Arrange the meatballs evenly on the prepared sheet. Bake for 10 minutes, flip, then bake for another 5-8 minutes, until golden and cooked through (internal temp should reach 165°F). While the meatballs are baking, make the sauce.
- Make the sauce: Melt the butter in a medium saute pan or cast iron skillet over medium-low heat. Add minced garlic and sauté for 30-60 seconds until fragrant. Stir in the hot sauce, mustard, onion powder, cayenne (if using), and honey. Simmer 2-3 minutes, stirring often, until slightly thickened and glossy. Set aside.
- Sauce them up: Transfer the baked meatballs to the skillet and toss with the sauce until evenly coated. Serve immediately with topped cheddar or blue cheese crumbles and green onions or chives.
Notes
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze baked (unsauced) meatballs for up to 3 months.
- Reheat: Warm in the oven at 350°F for 10-12 minutes, then toss in the sauce before serving
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