Spicy Buffalo Chicken Meatballs

My friend Sarah brought these to a playoff party three years ago and I literally hovered over the platter the entire night. The way the sweet honey balances against that classic buffalo heat is something else entirely. I asked for the recipe before we even left her apartment.

Last Super Bowl, I doubled the batch thinking they would last through halftime. By the time the coin toss happened, my brother was already disappointed that he only got six. Now I make three pounds minimum.

Ingredients

• Ground chicken: The mild flavor lets the buffalo sauce shine without competing like beef or pork would
• Breadcrumbs: These keep the meatballs tender and juicy instead of dense and rubbery
• Finely diced celery and onion: Classic buffalo wing flavors mixed right into every bite
• Blue cheese: Even if you think you do not like blue cheese, try it here, it mellows beautifully when baked
• Honey: The secret ingredient that tames the heat and helps the sauce cling to each meatball

Instructions

Preheat and prep your baking surface:

Get your oven to 400 degrees and line a baking sheet with parchment paper for easy cleanup later

Mix the meatball base:

Combine all the meatball ingredients in a large bowl and mix gently just until everything comes together

Shape into uniform balls:

Roll the mixture into 24 even meatballs about one and a half inches across and space them out on your prepared baking sheet

Bake until golden:

Slide the tray into the oven for 16 to 18 minutes until they are cooked through with a light golden color

Whisk up the buffalo sauce:

While the meatballs bake, melt the butter in a small saucepan and whisk in the hot sauce, honey, and garlic powder until smooth

Coat and serve immediately:

Toss the hot meatballs in the sauce until evenly glazed and pile them onto a serving platter with your favorite garnishes

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These became my go to contribution for every gathering because people actually remember them. My neighbor texts me days before every potluck now hoping I will bring them.

Making Them Ahead

I bake the meatballs completely the day before and store them in the refrigerator. When it is party time, I reheat them in a 350 degree oven for about 10 minutes before tossing them in fresh warm sauce.

The Heat Factor

Franks RedHot gives you a classic medium spice level that most people can handle. If your crowd runs toward the adventurous side of life, bump up the hot sauce by a few tablespoons or add cayenne to the meatball mixture.

Serving Ideas

Celery sticks are not just garnish here, that cool crunch really helps balance the heat. I also set out toothpicks and a small bowl of extra blue cheese for dipping.

• Keep them warm in a slow cooker on the low setting during parties
• Double the sauce if you like them really coated and messy
• Ranch dressing works perfectly if blue cheese is not your thing

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There is something deeply satisfying about serving food that makes people pause mid conversation and reach for seconds.

Recipe FAQs

→ Can I make these meatballs gluten-free?

Yes, by using gluten-free breadcrumbs, these meatballs can fit a gluten-free diet without compromising texture.

→ How spicy are the buffalo meatballs?

The heat level comes from the hot sauce; adjust by adding more or less hot sauce or a pinch of cayenne for extra spice.

→ Can I prepare these meatballs ahead of time?

Yes, you can prepare and bake the meatballs in advance, then warm and toss them in the buffalo sauce before serving.

→ What is the best way to serve these meatballs?

Serve with celery sticks and a sprinkle of blue cheese for a classic flavor pairing and a refreshing crunch.

→ Can I substitute the blue cheese in the mixture?

Yes, omit or replace blue cheese with ranch dressing or another cheese to suit your preference.