Touchdown Buffalo Chicken Meatballs

The first time I brought these to a Super Bowl party, my friend Sarah literally chased me around the kitchen demanding the recipe. She had just bit into her third meatball, sauce coating her fingers, and refused to let anyone leave until I wrote down the ingredient list. Now they are the most requested item at every gathering, and I have learned to triple the batch.

Last Sunday my roommate walked in while I was tossing the warm meatballs in sauce and immediately abandoned his plans to order pizza. The smell of buttery hot sauce hitting the kitchen air is absolutely magnetic. We ended up standing around the counter eating them straight from the bowl, burning our fingers because we could not wait for them to cool down.

Ingredients

• 1 lb ground chicken: The mild flavor lets the buffalo sauce shine while keeping things lighter than beef
• 1/2 cup breadcrumbs: Essential for binding, I like panko for extra texture but any variety works perfectly
• 1 large egg: The glue that holds everything together without making the meatballs dense or rubbery
• 1/4 cup finely chopped celery: Adds authentic buffalo wing flavor and keeps the meatballs moist
• 1/4 cup finely chopped green onions: Provides a fresh bite that cuts through the richness
• 2 cloves garlic, minced: Do not skip this, it builds so much flavor in the background
• 1/2 tsp salt: Just enough to enhance without overpowering
• 1/4 tsp ground black pepper: Brings a gentle warmth that plays nicely with the spicy sauce
• 1/2 tsp smoked paprika: Gives the meatballs a subtle smoky depth
• 1/3 cup hot sauce: Frank's RedHot is classic but use your favorite if you have one
• 2 tbsp unsalted butter, melted: Makes the sauce velvety and rich
• 1 tsp honey: The secret ingredient that balances the heat
• 1/4 cup blue cheese or ranch dressing: For serving if you want the full experience
• 2 tbsp chopped fresh parsley: Makes everything look prettier on the platter

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for the easiest cleanup ever

Mix the meatballs:

Combine the chicken, breadcrumbs, egg, celery, green onions, garlic, salt, pepper, and smoked paprika in a large bowl until just combined

Shape them up:

Form the mixture into 1-inch meatballs and arrange them on your prepared baking sheet with a little space between each

Bake until golden:

Pop them in the oven for 18 to 20 minutes until they are golden and cooked through to 165°F

Make the sauce:

While the meatballs bake, whisk together the hot sauce, melted butter, and honey until smooth

Coat them well:

Add the hot meatballs directly to the sauce bowl and toss until every single one is beautifully coated

Serve them up:

Plate them warm with your choice of dressing and a sprinkle of fresh parsley

Save

My brother in law who claims to hate football somehow ate twelve of these during halftime last Thanksgiving while the rest of us were actually watching the game. He kept wandering back to the kitchen under the pretense of getting more napkins. Now whenever we host, he asks if the buffalo balls are on the menu before he even says hello.

Make Them Spicier

If your crowd runs toward the adventurous side of the heat spectrum, a pinch of cayenne pepper mixed into the meatballs or an extra splash of hot sauce in the coating will dial things up. I usually make one batch regular and one extra spicy so everyone gets what they need without anyone going home unhappy.

The Pairing Secret

Traditional celery and carrot sticks are not just for show here, they genuinely help cool your palate between bites. When I serve these for a crowd, I always arrange a big crudités platter alongside and watching people alternate between meatball and celery stick has become its own kind of entertainment.

Game Day Prep Strategy

You can form the meatballs and refrigerate them on the baking sheet up to 4 hours before baking. This means you can do all the messy work during halftime of the early game and pop them in the oven when guests start arriving. The house smells amazing and you get to actually enjoy your own party.

• Set out a small bowl of warm water for dipping hands when shaping, it keeps the mixture from sticking to your fingers
• Double the sauce if you want extra for dipping, I have never heard anyone complain about too much buffalo sauce
• Keep the baked meatballs warm in a 200°F oven if you are tossing them in batches so everyone gets them hot

Save

Whether it is the Super Bowl or just Tuesday night, these meatballs have a way of making any gathering feel like a party. Hope they become a touchdown at your table too.

Recipe FAQs

→ What temperature should I bake the meatballs at?

Preheat your oven to 400°F (200°C) for perfectly baked meatballs with a golden exterior.

→ Can I prepare the sauce ahead of time?

Yes, you can whisk together the hot sauce, melted butter, and honey beforehand and toss the meatballs in it just before serving.

→ What can I substitute for breadcrumbs?

Gluten-free breadcrumbs or crushed crackers can be used as alternatives while maintaining the meatball texture.

→ How can I make the meatballs spicier?

Add a pinch of cayenne pepper to the meatball mixture or increase the amount of hot sauce in the buffalo glaze for extra heat.

→ What sides pair well with these meatballs?

Celery or carrot sticks complement the spicy flavor and add a refreshing crunch.

→ Is it necessary to use dairy in the buffalo sauce?

Butter adds richness, but you can substitute with a plant-based alternative for a dairy-free version.