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Buffalo Chicken Meatballs Recipe

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4.2 from 10 reviews

These Buffalo Chicken Meatballs are a flavorful and spicy twist on classic meatballs, cooked on the stovetop and coated in a tangy buffalo sauce with ranch seasoning. Perfect as an appetizer or a main dish, they’re juicy, packed with buffalo flavor, and easy to prepare in just 40 minutes.

Ingredients

Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon soy sauce
  • 1 tablespoon Frank’s Red Hot Original Sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

For Frying

  • 2 tablespoons olive oil

Sauce

  • 2 tablespoons butter
  • 1/4 cup Frank’s Red Hot Original Sauce
  • 1 tablespoon ranch seasoning (e.g., Hidden Valley)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup sour cream

For Serving (Optional)

  • Chopped scallions, to taste

Instructions

  1. Prepare meatball mixture: In a prep bowl, combine ground chicken, egg, panko breadcrumbs, soy sauce, 1 tablespoon Frank’s Red Hot Original Sauce, garlic powder, onion powder, and salt. Mix gently with your hands until well combined but avoid overworking to keep the mixture tender. The mixture will be quite wet.
  2. Form meatballs: Shape the mixture into 1-inch meatballs, making approximately 20. Place them on a parchment-lined baking sheet for easy clean-up.
  3. Heat oil and fry meatballs: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Fry the meatballs in two batches, turning frequently, until browned on all sides, about 5 minutes per batch. Add more oil if needed for the second batch. Transfer browned meatballs to a plate.
  4. Prepare sauce base: If there’s excess oil in the skillet, drain it but leave browned bits for flavor. Remove skillet from heat for a moment to cool slightly.
  5. Make buffalo sauce: Reduce heat to medium. Add butter, 1/4 cup Frank’s Red Hot sauce, ranch seasoning, and chicken broth to the skillet, whisking until smooth. Let the mixture bubble for 1–2 minutes.
  6. Simmer meatballs in sauce: Return meatballs to the skillet and cook for about 5 minutes, until cooked through (internal temperature reaches 165°F) and the sauce has thickened slightly.
  7. Finish with sour cream: Turn off the heat and stir in 1/2 cup sour cream using two spoons to coat the meatballs evenly.
  8. Serve: Plate the meatballs and sprinkle with chopped scallions if desired. Serve immediately and enjoy!

Notes

  • Do not overmix the meatball mixture to keep meatballs tender.
  • Turn meatballs frequently while frying to ensure even browning without burning.
  • If you prefer baking over frying, bake meatballs at 400°F for 15-20 minutes until browned and cooked through.
  • Use low-sodium chicken broth to control saltiness in the sauce.
  • Adjust hot sauce amount to taste for more or less heat.
  • Leftover meatballs can be refrigerated and reheated gently on the stovetop.

Find it online: https://yumntasty.com/buffalo-chicken-meatballs-recipe/