Spicy Buffalo Chicken Meatballs

Name: Spicy Buffalo Chicken Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken, preferably 93/7, at room temperature; ⅔ cup (160 ml) buffalo sauce (Frank's RedHot or similar); ½ cup (50 g) panko breadcrumbs; 1 (50 g) large egg; ⅓ cup (40 g) celery, finely diced, finely diced; 2 cloves (6 g) garlic cloves, minced, minced; ¾ tsp (4½ g) salt; ¼ tsp (½ g) black pepper, freshly ground, freshly ground; ¼ cup (25 g) parmesan cheese, finely grated, finely grated (optional); 2 stalks (150 g) celery sticks, for serving, cut into sticks for dipping (optional)

From the MyKitchenBank Kitchen

Golden-brown baked meatballs made from ground chicken, panko breadcrumbs, and fresh diced celery, infused with tangy buffalo sauce. These tender, flavorful meatballs are coated with additional buffalo sauce and served with classic celery sticks for dipping—perfect as an appetizer, game-day snack, or party food.

Prep: 15 min
Cook: 25 min
Wait: 3 min
Total: 43 min
Makes: 24 meatballs (4–6 appetizer servings)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line an 18×13 inch (45×33 cm) baking sheet with parchment paper
Bring ground chicken to room temperature (15–20 minutes out of the fridge ensures even mixing and tenderness)
Measure and prepare all ingredients before you start mixing

1
Combine meatball ingredients
- In a large mixing bowl, gently combine 1.5 lb (680g) ground chicken, 1/3 cup (80ml) buffalo sauce, 1/2 cup (50g) panko breadcrumbs, 1 large egg, 1/3 cup (40g) finely diced celery, 2 minced garlic cloves, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 cup (25g) grated parmesan cheese (if using).
- Mix gently with your hands just until the ingredients are evenly distributed and no visible streaks of raw chicken remain.
- Do not overwork the mixture, as this will make the meatballs tough and dense.
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Ready when: Mixture is evenly combined with no visible streaks of raw chicken
Tip: Overmixing makes meatballs tough and dense—mix gently and briefly, just until combined
2
Shape into balls
- Using a 1-tablespoon (15ml) scoop or two spoons, divide the mixture into 24 equal portions and shape each into a smooth, compact ball about 1.5 inches (4cm) in diameter.
- Handle them gently as you work to avoid compacting the mixture and making them hard.
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Ready when: All mixture is shaped into 24 uniform meatballs
Tip: A small ice cream scoop or cookie scoop ensures uniform sizes, which cook evenly; lightly wetting your hands helps prevent sticking
3
Arrange on baking sheet
- Transfer the shaped meatballs to your parchment-lined baking sheet, spacing them approximately 1 inch (2.5cm) apart in all directions.
- Even spacing allows heat and air to circulate underneath and around each meatball for consistent browning.
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Ready when: Meatballs are arranged with even spacing across the sheet
4
Bake in the ovenOven 400°F / 205°C
- Bake the meatballs in your preheated 400°F (200°C) oven for 20 to 25 minutes.
- The meatballs are done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C).
- The tops and sides should be golden brown, and they should feel firm and no longer soft to the touch.
- If a few meatballs aren't at temperature but most are done, arrange the fully cooked ones to the cooler edges and the undercooked ones to the center, then return to the oven for 2–3 minutes.
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Ready when: Internal temperature reaches 165°F (74°C), tops and sides are golden brown, meatballs feel firm
Tip: Always use a meat thermometer to confirm doneness for food safety—the interior can be undercooked even if the outside looks golden brown
5
Cool and finish with sauce
- Remove the meatballs from the oven and let them rest on the baking sheet for 2 to 3 minutes.
- Transfer them to a large serving bowl and toss gently with the remaining 1/3 cup (80ml) buffalo sauce until each meatball is evenly coated.
- For a lighter finish, you can skip tossing and serve the sauce on the side in a bowl for dipping instead.
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Ready when: Meatballs are evenly coated with buffalo sauce
Tip: Tossing warm (not piping hot) meatballs helps the sauce cling better than either ice-cold or steaming-hot ones
6
Serve hot
- Transfer the meatballs to a serving platter and serve immediately while hot.
- Arrange celery sticks alongside for dipping, and set out a bowl of blue cheese dressing or ranch dip on the side.
- These meatballs are also delicious served at room temperature or lightly reheated for parties and gatherings.

Good to know

Tips

Never skip the meat thermometer check—chicken meatballs must reach 165°F (74°C) internally for food safety, even if they look golden on the outside.
For extra crispy, browned exteriors, lightly brush the meatballs with melted butter or oil before baking.
These meatballs freeze beautifully either raw or cooked—double the batch and freeze half for quick future meals or game-day appetizers.
Serve with classic buffalo wing sides: celery sticks, carrot sticks, blue cheese dip, and ranch dip. They are also excellent served on a platter with toothpicks at parties.

Make ahead

The shaped meatballs can be refrigerated on the baking sheet for up to 4 hours before baking, covered with plastic wrap. Bake as directed, adding 2–3 minutes to the baking time. They can also be frozen on a baking sheet for up to 3 months; bake from frozen, adding 5–7 minutes to the baking time.

Storage & reheating

Room temperature: Keep in an airtight container for up to 2 hours. Refrigerator: Store in an airtight container for up to 4 days; reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freezer: Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months; reheat from frozen in a 350°F (175°C) oven for 12–15 minutes until warmed through.

Substitutions

ground chicken, preferably 93/7 → ground turkey (93/7 or 99/1) or ground pork. Turkey provides a leaner alternative; pork delivers a richer flavor. Use the same amount.
buffalo sauce (Frank's RedHot or similar) → Frank's RedHot sauce mixed with melted butter (equal parts), or store-bought buffalo dip. Adjust heat level by choosing mild, medium, or extra-hot sauce, or by reducing the buffalo sauce and adding a cream-based sauce.
panko breadcrumbs → regular breadcrumbs, crushed saltines, or panko-style Japanese breadcrumbs. Regular breadcrumbs may result in slightly denser meatballs. Use the same amount.
parmesan cheese, finely grated → finely grated cheddar, Gruyère, or omit entirely. Cheddar adds a sharper flavor; omitting reduces richness but the meatballs still work well.