If you love buffalo chicken wings, you’re going to want to try these buffalo chicken meatballs! They’re tender, juicy, and coated in a buttery buffalo sauce that brings just the right amount of heat. Plus, they’re easy to make in the oven, so there’s no need to stand over a skillet cooking them one by one. Serve them with homemade ranch dressing and a refreshing cucumber salad for a delicious appetizer, game-day snack, or easy weeknight meal.
Ingredients
Buffalo Chicken Meatballs
- 1½ pounds ground chicken
- ½ cup panko breadcrumbs
- ¼ cup finely diced celery
- ¼ cup minced fresh chives
- 1 large egg
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoons ranch dressing
- 4 tablespoons salted butter
- ¾ cup buffalo sauce
Homemade Ranch Dressing (Optional)
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon distilled white vinegar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 garlic clove, finely grated
For the Cucumber Salad (Optional)
- 2 English cucumbers, thinly sliced
- ½ cup yellow celery leaves
- ¼ cup ranch dressing
- Kosher salt and black pepper, to taste
Directions
Step 1: Get the oven ready
First, preheat your oven to 425°F. Line a large baking sheet with parchment paper so the meatballs won’t stick and cleanup is nice and easy. While the oven heats up, you can start mixing everything together.
Step 2: Mix the meatball ingredients.
In a large bowl, combine the ground chicken, panko breadcrumbs, diced celery, minced chives, egg, salt, black pepper, and 2 tablespoons of ranch dressing. Use your hands or a spoon to gently mix everything until just combined. Try not to overmix, since that can make the meatballs dense instead of tender.
Step 3: Shape the meatballs.
Next, scoop out about 2 tablespoons of the chicken mixture at a time and roll it into a ball. Place each meatball on your prepared baking sheet, leaving a little space between them so they cook evenly. Continue until you’ve used up all the mixture.
Step 4: Bake until cooked through.
Slide the baking sheet into the oven and bake the meatballs for about 20 minutes, or until they’re lightly golden and cooked all the way through. Since ground chicken needs to reach an internal temperature of 165°F, use a meat thermometer to check a few of the larger meatballs before taking them out.
Step 5: Make the buffalo sauce.
While the meatballs bake, grab a large nonstick skillet and place it over medium-low heat. Add the butter and buffalo sauce, then stir until the butter melts and everything comes together into a smooth, flavorful sauce. Keep the heat on the lower side so the sauce warms gently without burning.
Step 6: Toss the meatballs in the sauce.
Once the meatballs are cooked, transfer them to the skillet with the buffalo sauce. Gently toss them until each one is coated in that buttery, spicy goodness. Let them warm in the sauce for another minute or two, stirring carefully so they don’t fall apart. Now they’re ready to serve, or you can move on to the homemade ranch and cucumber salad for a little something extra!
Step 7: Whip up the homemade ranch dressing (optional).
If you’re making your own ranch, this part is super simple. In a medium bowl, stir together the mayonnaise, sour cream, dill, chives, white vinegar, Worcestershire sauce, salt, pepper, and grated garlic until everything is smooth and well combined. Then, cover the bowl and refrigerate the dressing for at least 15 minutes. This gives the flavors a chance to blend together, making the ranch even more delicious. You can prepare it up to a day ahead, too, which is especially handy if you’re getting ready for a party.
Step 8: Toss together the cucumber salad (optional).
For a fresh, crunchy side, add the thinly sliced cucumbers and celery leaves to a bowl. Pour in ¼ cup of ranch dressing and toss everything until lightly coated. Finally, season with salt and black pepper to taste.
Step 9: Serve and enjoy!
Finally, arrange the buffalo chicken meatballs on a serving plate alongside the cucumber salad. Serve the remaining ranch dressing on the side for dipping, because a little cool, creamy ranch is the perfect match for that spicy buffalo sauce. Dig in while the meatballs are warm, and enjoy every bite!
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