These Buffalo Chicken Meatball Bites pack all the spicy, tangy flavor of your favorite wings into juicy, tender meatballs—perfectly sized for snacking, dipping, or serving as a game day appetizer. Baked until golden and tossed in classic buffalo sauce, they’re a guaranteed crowd-pleaser with minimal mess and maximum flavor.
Introduction: A Party Favorite with a Twist
Buffalo chicken wings are an American classic—crispy, spicy, messy, and addictive. But when you want all that bold flavor in a more bite-sized, crowd-friendly form, these Buffalo Chicken Meatball Bites deliver. They’re easier to eat, make less of a mess than wings, and can be served hot or room temp.
Inspired by bar food favorites and tailored for home cooks, this version is baked instead of fried, loaded with juicy ground chicken, breadcrumbs, and spices, and finished with a buttery hot sauce glaze. Serve them with ranch or blue cheese dressing and a few celery sticks, and you’ve got the ultimate appetizer or protein-packed snack.
Whether you’re hosting a party, prepping game day food, or looking for a bold weeknight dinner idea, these meatballs bring the heat in the best way.
Ingredients Overview
Here’s a breakdown of each ingredient and its role in building the perfect Buffalo Chicken Meatball Bites:
1. Ground Chicken (1 lb)
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Lean, mild base for building flavor.
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Use ground thigh meat for juicier texture, or breast for leaner bites.
2. Breadcrumbs (½ cup)
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Acts as a binder and helps retain moisture during baking.
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Use plain or seasoned. Panko adds extra lightness.
3. Egg (1 large)
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Essential for binding the mixture and preventing crumbly meatballs.
4. Green Onion (¼ cup, chopped)
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Adds a mild onion flavor and color contrast.
5. Garlic Powder & Onion Powder
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Boost flavor without overpowering.
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Optional: Add celery seed or cayenne for extra kick.
6. Salt & Pepper
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Balance and round out the flavor.
7. Buffalo Sauce (½ cup + for tossing)
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The star of the show—spicy, tangy, buttery.
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Use Frank’s RedHot or your preferred buffalo sauce.
8. Butter (2 tbsp)
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Mixed with buffalo sauce to create a rich, velvety coating.
9. Optional Toppings
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Blue cheese crumbles or ranch drizzle for that signature buffalo pairing.
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Celery sticks for garnish or side.
Step-by-Step Instructions
Here’s how to make your Buffalo Chicken Meatball Bites from start to finish:
Step 1: Preheat & Prep
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Meatball Mixture
In a large bowl, combine:
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1 lb ground chicken
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½ cup breadcrumbs
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1 large egg
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¼ cup chopped green onion
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
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2 tablespoons buffalo sauce
Mix gently with your hands or a spatula—don’t overwork the mixture or the meatballs will be tough.
Step 3: Form the Meatballs
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Scoop or roll into 1½-inch balls (about 20–22 total).
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Place on the prepared baking sheet with a little space between each.
Step 4: Bake
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Bake for 16–18 minutes, turning once halfway through.
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Meatballs should be golden and cooked through (internal temp of 165°F).
Step 5: Toss in Buffalo Sauce
In a small saucepan or microwave-safe bowl:
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Melt 2 tablespoons butter
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Stir in ½ cup buffalo sauce
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Toss hot meatballs in the warm sauce mixture until well coated.
Serve immediately or keep warm in a slow cooker on “warm” for party serving.
Tips, Variations & Substitutions
Tips:
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Use a cookie scoop for uniform meatballs that cook evenly.
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If the mixture feels sticky, wet your hands to roll the balls more easily.
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Want extra crispiness? Broil for 1–2 minutes after baking.
Variations:
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Cheese-stuffed version: Place a small cube of mozzarella or blue cheese inside each meatball before baking.
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Buffalo Ranch version: Add 1 tbsp ranch seasoning mix to the meat mixture for layered flavor.
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Air Fryer Option: Cook at 375°F for 10–12 minutes, flipping halfway through.
Substitutions:
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Ground turkey or lean beef can replace chicken.
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Almond flour works for low-carb or gluten-free variation.
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Vegan version: Use a plant-based ground protein and egg substitute.
Serving Ideas & Occasions
These meatballs are incredibly versatile and perfect for a range of events and meals:
Serving Suggestions:
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Appetizer Tray: Stick toothpicks in each and serve with ranch or blue cheese dip.
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Buffalo Meatball Sliders: Sandwich between slider buns with lettuce and dressing.
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Bowls or Salads: Serve over grains or greens with extra drizzle of buffalo sauce.
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Low-Carb Option: Pair with celery sticks, cucumber rounds, or roasted cauliflower.
Ideal Occasions:
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Game day or Super Bowl parties
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Birthday buffets or potlucks
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Make-ahead lunch meal prep
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Spicy alternative to standard meatballs at dinner
They travel well and can be kept warm in a small slow cooker or insulated dish.
Nutrition & Health Notes
These bites offer a balanced combination of protein and spice, with room for customization:
Nutrition Highlights:
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High in protein from the ground chicken.
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Lower in fat than traditional fried buffalo wings.
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Baked instead of fried = less oil, fewer calories.
Make It Healthier:
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Use lean ground chicken breast and whole grain breadcrumbs.
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Skip the butter or use a reduced-fat alternative in the buffalo glaze.
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Serve with a yogurt-based dip instead of traditional ranch or blue cheese.
Perfect for anyone watching calories but still wanting bold flavor.
FAQs
1. Can I make Buffalo Chicken Meatballs ahead of time?
Yes! Bake the meatballs and refrigerate them up to 3 days ahead. Reheat and toss in sauce just before serving.
2. Can these be frozen?
Absolutely. Freeze baked meatballs (unsauced) in a single layer, then transfer to a bag. To reheat, bake at 375°F for 15 minutes, then toss in sauce.
3. Can I make these spicier?
Yes! Add cayenne pepper to the meat mixture or use an extra-hot buffalo sauce. A dash of hot sauce in the butter glaze also increases heat.
4. Can I use ground turkey instead of chicken?
Definitely. Ground turkey is a great substitute and behaves similarly in texture. Just ensure internal temp reaches 165°F.
5. What dip goes best with these meatballs?
Classic choices are ranch dressing and blue cheese dressing. Greek yogurt ranch or a lightened-up version also work well.
6. Do I need to sear the meatballs first?
Nope! Baking gets them perfectly tender and golden without the extra oil or mess. Broil at the end for a crispier crust if desired.
7. How many meatballs does this recipe make?
Typically around 20–22 meatballs, depending on size. Perfect for feeding a crowd or prepping lunches for the week.
