Why You’ll Love This these Spicy Game Day Buffalo Chicken Meatballs
These buffalo chicken meatballs are like the perfect marriage between your favorite pub appetizer and something you can actually feel good about serving to people you care about.
They’re packed with all that spicy, tangy buffalo flavor you crave, but made with lean ground chicken and baked instead of fried, so you get to have your cake and eat it too, metaphorically speaking.
Plus, they’re ready in under 15 minutes, which means you can whip them up during halftime and still catch the good commercials.
Ingredients List
You’ll need just a handful of simple ingredients to make these crowd-pleasing meatballs, and chances are you already have most of them hanging out in your kitchen.
- 1 lb ground chicken
- 1 cup fresh breadcrumbs
- 1/3 cup sliced scallions
- 1 teaspoon smoked paprika
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- Hot pepper sauce, to taste
- Reduced fat blue cheese dressing
- Raw vegetable dippers
- Fresh breadcrumbs work better than the dried stuff – they keep the meatballs tender instead of turning them into little hockey pucks
- Ground chicken is naturally lean, so you’re getting plenty of protein without all the saturated fat that comes with beef
- The raw veggie dippers aren’t just for show – they actually balance out all that spicy buffalo goodness and sneak some vitamins into your game day spread
- Reduced fat blue cheese dressing means you can dip with a little less guilt, though to be frank, we’re all going to use plenty anyway
- Preheat your oven to 475°F and line a rimmed baking sheet with nonstick foil to make cleanup a breeze.
- Mix the meatball base by combining ground chicken, fresh breadcrumbs, sliced scallions, smoked paprika, minced garlic, and salt in a large bowl until just combined.
- Roll into 32 meatballs – aim for golf ball size and try to keep them roughly the same size so they cook evenly.
- Arrange on the prepared baking sheet with a little space between each meatball so they brown properly instead of steaming.
- Bake for 10-12 minutes until the meatballs are browned on the outside and cooked through (internal temperature should hit 165°F).
- Toss with hot sauce immediately while the meatballs are still hot so the buffalo sauce sticks and absorbs into the surface.
- Serve on toothpicks alongside reduced fat blue cheese dressing and raw vegetable dippers for the complete buffalo sensation.
- Make them bigger and turn them into buffalo chicken burgers, or go the opposite direction and make them tiny for appetizer platters where people can pop three in their mouth without judgment.
- Try different cheese flavors for dipping – a sharp cheddar sauce, creamy ranch, or even a tangy yogurt dip work beautifully when blue cheese makes people wrinkle their noses.
- Celery sticks and baby carrots – the classic buffalo wing sidekicks that add that satisfying crunch and help cool down your mouth when things get too spicy.
- Crispy potato wedges or sweet potato fries – because carbs and buffalo sauce were meant to be together, and the crispy edges catch all that saucy goodness perfectly.
- A simple coleslaw – the cool, creamy crunch cuts through the heat and richness, plus it makes you feel like you’re eating something healthy at your junk food party.
- Corn on the cob with herb butter – it sounds random, but corn and buffalo flavors play surprisingly well together, especially when you can roll that corn right through the leftover sauce on your plate.
- Loaded nachos or tortilla chips with guacamole – because if you’re already going all-in on finger foods, why not create a beautiful, messy feast that requires multiple napkins and zero shame.
- Mac and cheese – the ultimate comfort food companion that soothes any buffalo-induced fire while adding another layer of indulgent, cheesy goodness to your plate.
- Don’t overmix the meat mixture – just combine everything until it barely comes together, because nobody wants tough, dense meatballs that require serious jaw work.
- Wet your hands before rolling – this prevents the mixture from sticking to your palms like some kind of chicken-flavored cement, and you’ll get perfectly smooth, round meatballs every time.
- Use a small cookie scoop or melon baller – it keeps all your meatballs exactly the same size so they cook evenly, instead of having some tiny burnt ones and some giant raw-in-the-middle disasters.
- Space them out on the pan – crowded meatballs steam instead of browning, and steamed meatballs are just sad, gray disappointments that nobody deserves.
- Don’t flip them during cooking – let that bottom get golden and crispy while the oven does all the work, because why make things harder than they need to be.
- Add the hot sauce while they’re still warm – the heat opens up the meat fibers so the sauce actually penetrates instead of just sitting on top like some kind of orange coating.
- Taste your hot sauce first – some brands will melt your face off while others are basically ketchup with attitude, so know what you’re working with before you commit.
- Calories per serving (4 meatballs): Approximately 180-200 calories, depending on hot sauce quantity
- Protein powerhouse: About 22-25 grams of lean protein per serving from the ground chicken
- Carbohydrates: Roughly 8-10 grams, mostly from the fresh breadcrumbs
- Fat content: 6-8 grams of fat, considerably lower than traditional fried buffalo wings
- Sodium levels: Moderate at 400-500mg per serving, though this increases with extra hot sauce
- No trans fats: Baked preparation eliminates the unhealthy fats found in deep-fried alternatives
- Rich in B vitamins: Chicken provides essential B6 and niacin for energy metabolism
- Selenium boost: One serving covers about 40% of your daily selenium needs for immune function
- Lower cholesterol: Approximately 60-70mg per serving, less than traditional buffalo dishes
- Customizable nutrition: Adding more vegetables as dippers increases fiber and vitamin content without considerably changing the meatball macros
Step by Step Directions
These buffalo chicken meatballs come together in under 15 minutes and require just basic mixing, rolling, and baking skills.
Using premium cookware sets can enhance your mixing and cooking experience, giving you professional-level results with superior heat distribution and durability.
Substitutions and Variations
Additional Things to Serve With This Dish
These meatballs are basically begging to be part of a proper game day spread, and honestly, who am I to deny them that honor.
Cooking Tips & Tricks (Chef’s Notes)
Trust me, a few simple tricks will turn your meatball game from decent to absolutely legendary.
Nutritional Facts
Each serving of these Buffalo Chicken Meatballs delivers lean protein with surprisingly reasonable calories, making them a smarter game day choice than most finger foods.
Fun “Did You Know?”
Beyond their impressive nutritional profile, these spicy meatballs connect to some fascinating food history that’ll make your next game day conversation even more entertaining.
Buffalo sauce originated in 1964 at Anchor Bar in Buffalo, New York, when Teressa Bellissimo created the first buffalo wings for her son’s friends. I find it amazing that this accidental late-night snack became America’s favorite game day flavor.
The combination of hot sauce and butter was revolutionary, transforming simple chicken into an iconic dish.
Today’s meatball version gives you that same tangy heat in a more portable, party-friendly format that’s perfect for sharing.
