Craving buffalo wings without the mess? This delicious buffalo chicken meatballs recipe delivers all the spicy, tangy flavor you love in a convenient bite-sized form!
These meatballs consist of ground chicken, egg, breadcrumbs, ranch, and Franks’ seasoning.They’re coated in zesty buffalo sauce and served with extra cool ranch on the side – the perfect appetizer, snack, or easy dinner when paired with your favorite sides.
Why You’ll Love This Baked Buffalo Chicken Meatballs Recipe
As flavorful as buffalo wings, without the mess – baked buffalo chicken meatballs deliver the same spicy, tangy kick as traditional buffalo wings but in a neat, bite-sized form. With no sticky fingers or bones to deal with, they’re perfect for parties and game-day snacking.
Versatile dish – these baked chicken meatballs come together in under 30 minutes with simple ingredients, and you can serve them as an appetizer, over rice or pasta for dinner, or even meal-prep them for quick lunches.
Freezer-friendly – store unbaked or baked buffalo chicken balls in the freezer for up to 3 months, ready to be thawed and baked (or reheated) whenever needed.
Adjust to your level of heat – add more or less of the Franks’ Red Hot seasoning to suit your desired level of spice. You can also adjust the heat by using either mild or hot buffalo sauce. With a mild buffalo sauce and no seasoning, these become tasty kid-friendly snacks.
Baked Buffalo Chicken Meatballs Ingredients
- 1 pound ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1 tablespoon Franks’ Red Hot seasoning
- 1/4 cup ranch dressing
- 1 cup buffalo sauce
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How To Make Baked Buffalo Chicken Meatballs
Preheat the oven to 400 degrees F and grease a baking dish with nonstick cooking spray.
Combine the ground chicken, egg, breadcrumbs, Franks’ seasoning, and ranch dressing in a large bowl. Stir to mix the ingredients until well blended.
Form the mixture into balls and place the balls in the prepared baking dish.
Bake the buffalo chicken balls for 20 minutes, until the meatballs are golden brown.
Remove the baked chicken meatballs from the oven and coat each meatball in buffalo sauce.
Return the meatballs to the oven to bake for another 5 to 10 minutes, until the sauce is heated through.
Serve the baked buffalo chicken meatballs with ranch for dipping.
Storage Instructions for Baked Buffalo Chicken Meatballs
To keep your buffalo chicken meatballs fresh and tasty, follow these simple storage tips:
In The Fridge
Store leftover baked chicken meatballs in an airtight container in the fridge for 3-5 days. Bring them to room temperature or heat them in the oven at 350 degrees F for 10-15 minutes.
Freezing
Place these baked chicken meatballs with buffalo sauce on a baking tray and freeze for 1-2 hours until solid. Transfer the meatballs to an airtight container or freezer-safe bag to store for up to 3 months.
Thaw the frozen buffalo chicken balls overnight in the fridge and reheat as directed above.
More family-favorite meals to try next:
- Easy Turkey Meatballs
- Crispy Baked Chicken Nuggets
- Hidden Veg Ground Turkey Burgers
- Leftover Chicken Tacos With Mango Salsa
- Grilled Steak Fajitas
Baked Buffalo Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1 tablespoon Franks’ Red Hot seasoning
- 1/4 cup ranch dressing
- 1 cup buffalo sauce
Instructions
- Preheat the oven to 400 degrees F and grease a baking dish with nonstick cooking spray.
- Combine the ground chicken, egg, breadcrumbs, Franks’ seasoning, and ranch dressing in a large bowl. Stir to mix the ingredients until well blended.
- Form the mixture into balls and place the balls in the prepared baking dish.
- Bake the buffalo chicken balls for 20 minutes, until the meatballs are golden brown.
- Remove the baked chicken meatballs from the oven and coat each meatball in buffalo sauce.
- Return the meatballs to the oven to bake for another 5 to 10 minutes, until the sauce is heated through.
- Serve the baked buffalo chicken meatballs with ranch for dipping.
Notes
Storage Tips:
- Refrigerator: Store in an airtight container for 3–5 days. Reheat at 350°F for 10–15 minutes or let come to room temp.
- Freezer: Freeze on a tray until solid, then transfer to a container or freezer bag for up to 3 months.
- To Reheat: Thaw overnight in the fridge, then reheat as above.
