Name: 30 Minute Buffalo Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 pound ground chicken; 1/2 cup panko breadcrumbs; 1 large egg (lightly beaten); 1 small carrot (finely grated); 1 stick celery (minced); 2 green onions (minced); 3 cloves garlic (minced); 1/2 tsp paprika; 1/2 tsp kosher sea salt; 1/4 tsp ground black pepper; 1/3 cup buffalo sauce (such as Frank’s); 3 tablespoons ranch dressing (or blue cheese dressing)

Jump to Recipe

Introduction

These 30 Minute Buffalo Chicken Meatballs are a flavorful twist on a classic favorite. Juicy ground chicken meatballs are tossed in spicy buffalo sauce and paired perfectly with creamy ranch or blue cheese dressing. They make a quick and delicious appetizer or meal.

A white plate is filled with small orange meatballs, each topped with thin white drizzle and chopped green onions. Several meatballs have wooden picks stuck in them with golden decorative ends. On the side, there are green celery sticks arranged neatly. The plate is set on a white marbled surface with a gray cloth draped in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pound ground chicken
1/2 cup panko breadcrumbs
1 large egg (lightly beaten)
1 small carrot (finely grated)
1 stick celery (minced)
2 green onions (minced)
3 cloves garlic (minced)
1/2 tsp paprika
1/2 tsp kosher sea salt
1/4 tsp ground black pepper
1/3 cup buffalo sauce (We like using Frank’s buffalo sauce)
3 tablespoons ranch dressing (OR blue cheese dressing)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a standard-size baking sheet with parchment paper or a baking mat and set aside.
Step 2: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, and beaten egg. Let the panko soak in the egg for 5 minutes.
Step 3: Add the grated carrot, minced celery, green onions, garlic, paprika, salt, and black pepper. Mix gently with your hands or a spatula just until combined to keep the meatballs tender.
Step 4: Shape the mixture into meatballs using a spoon or cookie scoop, and place them evenly on the prepared baking sheet.
Step 5: Bake the meatballs for 15–20 minutes, or until cooked through and an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) is reached.
Step 6: Remove the meatballs from the oven, transfer them to a bowl, and gently toss with buffalo sauce. Serve immediately, drizzled with ranch or blue cheese dressing and extra green onion if you like.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the meatball mixture or drizzle with extra buffalo sauce before serving.
Use ground turkey or a mix of ground beef and chicken if preferred.
You can make smaller meatballs for appetizers or larger ones for a main dish.
Serve with celery sticks for a classic buffalo wing experience.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows several baked vegetable balls arranged in rows on a silver baking tray lined with white parchment paper. Each ball is round and textured with visible pieces of orange carrot shreds and small green herb bits mixed into a light golden-baked dough. The balls have a soft, slightly crispy surface with some brown spots hinting at a well-cooked finish. The background shows a white marbled texture slightly blurred to keep focus on the vegetable balls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

How do I know when the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius) to ensure they are safe to eat.