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–+ servings
Buffalo chicken meatballs in a skillet with one in a spoon topped with blue cheese and chives.

Buffalo Chicken Meatballs (Honey Garlic Buffalo Sauce)

Juicy, flavorful baked chicken meatballs meet a bold, buttery buffalo glaze that’s both spicy and sweet. These are perfect for game day, meal prep, or a fun weeknight dinner.
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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.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Appetizer, Main Course
Cuisine American
Servings 5 as an appetizer
Calories 334 kcal

Equipment

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

Nutrition

Serving: 4ballsCalories: 334kcalCarbohydrates: 20gProtein: 21gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 145mgSodium: 1476mgPotassium: 544mgFiber: 1gSugar: 14gVitamin A: 380IUVitamin C: 1mgCalcium: 115mgIron: 1mg
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