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Buffalo chicken meatballs

Cassie Laemmli is the recipe developer, food photographer and writer behind the blog, Bake Your Day. She lives in Kansas City with her husband Paul. Her food blog is all about her love for food, for people and for life, especially living...

Hot stuff!

If you're hooked on Buffalo sauce, these chicken meatballs are for you!

Hot stuff!

Hot stuff!

If you're hooked on Buffalo sauce, these chicken meatballs are for you!

Hot stuff!

Whether you serve these spicy chicken meatballs to the guys on game day or at a swanky cocktail party, they won't last long.

Buffalo chicken meatballs recipe

Yields 50 meatballs


For the meatballs:

  • 2 pounds ground chicken
  • 2 green onions, chopped
  • 2 celery stalks, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup Frank's Red Hot Sauce
  • 1/2 cup blue cheese crumbles
  • 3 teaspoons dry ranch dressing mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 1 cup breadcrumbs
  • Vegetable oil, for frying

For the sauce:

  • 1 cup Frank's Red Hot Sauce
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • 3 teaspoons brown sugar
  • 1-1/2 teaspoons red wine vinegar
  • 1/4 teaspoon cayenne pepper


  1. Line a large rimmed baking sheet with parchment paper.
  2. Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, ranch dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time, until the mixture holds together well.
  3. Form 1-inch balls of chicken mixture and place on baking sheet. Refrigerate for 30 minutes.
  4. While the meatballs chill, whisk together all sauce ingredients in a small pot over low heat. Stir occasionally until simmering. Allow the sauce to simmer for about 5 minutes, then remove from heat. The sauce will thicken slightly as it stands.
  5. Remove meatballs from the refrigerator. Heat a large nonstick skillet over medium heat. Add about 1/2-inch of oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip over and cook for an additional 4 minutes, or until browned and cooked through. Drain on paper towels and repeat with the rest of the meatballs.
  6. Transfer the sauce to a large bowl. Add the meatballs in batches and toss to coat in sauce. Serve warm.

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