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.
Would you like to save this recipe?
Enter your email, and I'll send it straight to your inbox.
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)
Click the stars to rate.
*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
Would you like to save this recipe?
Enter your email, and I'll send it straight to your inbox.
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
Leave a Reply