Buffalo Meatballs

5 from 1 vote
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The tastiest, quick weeknight meal or game day snack. These buffalo meatballs are healthy, can be made with ground chicken or turkey and they will please the tastebuds.

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Why You Need To Try These Chicken Buffalo Meatballs

They are SO easy to make for weeknights or for an appetizer when entertaining. They are full of flavor, and super healthy since we use lean ground meat and they aren’t fried, just baked. The feta is optional here if you would like to make them even healthier. Buffalo chicken meatballs are husband approved, great for game day. You can decide the level of heat. I love a good hot buffalo sauce, but mild will also work.

I crave buffalo sauce weekly but I try to avoid the deep fried wings, baking lean ground turkey is just the next best thing. Serve over rice, salad or serve with a toothpick while you tailgate or enjoy the season. They are also SO GOOD on a toasted sandwich (think meatball sub) with melted provolone and arugula. Thank me later.

Ingredients Needed.

Buffalo Chicken Meatball ingredients on a counter.

Ground Chicken or Turkey. Either will work and taste wonderful. I typically use ground chicken for these. Korean Ground Turkey is another great recipe with ground turkey.

Buffalo Sauce. Any will work. My favorite, healthy buffalo sauce is this one

Bread Crumbs. You can use GF breadcrumbs, panko or oats but breadcrumbs work best.

Feta. This is optional! I just the flavor it adds.

Egg. The binding agent.

Seasoning. Garlic powder, paprika, onion powder, oregano, salt.

Green Onions. Optional, you can also use chopped white onions. I put the green onions in the meatballs and use them as a garnish.

Optional For Dinner Sides: White rice, roasted broccoli.

How To Make Buffalo Meatballs

Steps to make buffalo chicken meatballs.

Step One. Set oven to 375º. Add ground meat to a big bowl, add in bread crumbs, half of the onions, feta, egg, seasoning, 1/4 cup of the buffalo sauce (save the other 1/4 cup for tossing the meatballs in). Use your hands to mix everything together evenly and well.

Step Two. Use a cookie scoop or your hands to make 1-1.5 inch balls. Line a baking sheet with parchment paper and place the meatballs about 1/2 inch apart and lined evenly on the sheet. Bake for about 15 minutes, pull them out, toss them in the remaining 1/4 cup of buffalo sauce and place back on sheet and in oven for another 5 minutes, or until internal temperature is 165º. Serve with cooked rice, broccoli, over salad, in a toasted sub or with toothpicks as an appetizer.

Buffalo Meatballs With Chicken or Turkey

FAQ’s & Tips

Will these be good for mealprep?

Yes! We make these all the time for meal prep. They will last in the fridge for up to 5 days or you can freeze them in an airtight container or bag for up to 3 months.

Can I use franks red hot?

Yes, however they won’t be as good. I suggest you get a buffalo sauce, that’s a bit thicker and saucier.

What else can I do with these?

appetizers, lettuce wraps, toasted subs, top on salads and rice bowls.

Other Recipes To Try

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Buffalo Meatballs With Chicken
5 from 1 vote

Buffalo Chicken Meatballs

The tastiest, quick weeknight meal or game day snack. These buffalo chicken meatballs are healthy, can be made with ground chicken or turkey and they will please the tastebuds.
Prep: 10 minutes
Cook: 15 minutes
Servings: 4

Ingredients 

  • 1 lb ground chicken , *or turkey
  • ½ cup buffalo sauce, *see notes
  • cup feta, *optional
  • cup breadcrumbs
  • 1 egg
  • ½ tsp course salt
  • ¼ tsp cracked black pepper
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tsp crushed oregano
  • ½ tsp paprika
  • ¼ cup green onions

Instructions 

  • Set oven to 375º. Add ground meat to a big bowl, add in bread crumbs, half of the onions, feta, egg, seasoning, ¼ cup of the buffalo sauce (save the other ¼ cup for tossing the meatballs in). Use your hands to mix everything together evenly and well. 
  • Use a cookie scoop or your hands to make 1-1½ inch balls. Line a baking sheet with parchment paper and place the meatballs about ½ inch apart and lined evenly on the sheet. Bake for about 15 minutes, pull them out, toss them in the remaining ¼ cup of buffalo sauce and place back on sheet and in oven for another 5 minutes, or until internal temperature is 165º. Serve with cooked rice, broccoli, over salad, in a toasted sub or with toothpicks as an appetizer. 

Notes

*use a thick buffalo sauce, franks will work however it will just be overly salty.

Nutrition

Calories: 258kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 1282mg | Potassium: 677mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American
Servings: 4
Calories: 258
Keyword: 30 minute, dinner
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