Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are one of our very favorite party appetizers. These blue cheese stuffed meatballs are relatively healthy, so flavorful, and sure to please. If you’re not sure what to serve for your next tailgating party, these meatballs warmed in the crockpot are just the thing!

Why We Love This Buffalo Chicken Meatballs Recipe

I’m obsessed with these meatballs. Actually, I don’t think obsession is even a strong enough word for how I feel about this recipe. I need these Buffalo chicken meatballs in my life at every tailgate party I go to. If I’m forced to watch sports, you better believe I’ll be snacking on these cheese-stuffed chicken meatballs!

• Easy. These meatballs are browned in the oven but then kept warm in a slow cooker. That makes them the perfect appetizer to take to any party or get-together.
• Healthy. These meatballs are especially great because they’re made with chicken, aka healthy, and have all the flavor you’ve come to expect from Buffalo chicken recipes.
• Spicy. I just love the way the creamy blue cheese interacts with the baked-on Buffalo sauce. My husband loves things spicy so these chicken meatballs are right up his alley!

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How to Store and Reheat 

Store leftover Buffalo chicken meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a crockpot set on high until warmed through to 165°F.

How to Freeze 

Meatballs are great for freezing and serving later. You can freeze them raw after shaping (aka get the hard part over with) or after they are cooked and cooled. Always freeze in a single layer on a lined baking sheet for an hour or until solid. Store them in a Ziplock bag labeled with the date. This Buffalo chicken meatball recipe should last in the freezer for 3 months.

Serving Suggestions

Serve these tasty chicken meatballs with extra Buffalo sauce and ranch dressing for dipping!

More Chicken Meatball Recipes To Try

• Chicken Parmesan Meatballs
• Peruvian Chicken Meatballs
• Chicken Cordon Bleu Meatballs

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Recipe Card

Buffalo Chicken Meatballs Recipe

4.24 from 30 votes

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 8

Author: Becky Hardin

Print Rate Pin

These Buffalo Chicken Meatballs are guaranteed to be a game day hit! Spicy, creamy, and so flavorful, these cheese-stuffed meatballs will make you wish you made a double batch!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Baking Sheet
• Cookie Portion Scoop
• Crockpot (click for my favorite)

Ingredients 

1x2x3x

• ▢ 1 pound lean ground chicken
• ▢ 2 cloves garlic minced
• ▢ 1 large egg
• ▢ ½ cup Italian-style breadcrumbs
• ▢ 1 tablespoon ranch seasoning
• ▢ ¼ cup blue cheese crumbles (see note)
• ▢ 2 tablespoons unsalted butter (¼ stick)
• ▢ 1 cup Buffalo sauce (click for recipe)

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Instructions 

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• With a fork, stir the chicken, garlic, ranch, egg, breadcrumbs, and ranch together until mixed. Using a cookie portion scoop (or your hands), mold the mixture into meatballs.
  1 pound lean ground chicken, 2 cloves garlic, 1 large egg, ½ cup Italian-style breadcrumbs, 1 tablespoon ranch seasoning
  
• Press a cube of blue cheese into the center of each meatball then fold the mixture around the cheese and press together. Roll into a ball so that the cheese is completely covered.
  ¼ cup blue cheese crumbles
  
• Place meatballs on the prepared baking sheet and bake for 16-18 minutes or until golden and cooked through.
  
• Place the meatballs in a slow cooker with the butter and buffalo wing sauce. Place on high for about 20 minutes until hot. Keep on warm while serving.
  2 tablespoons unsalted butter, 1 cup Buffalo sauce
  

Video

Becky’s Tips

Yield: This recipe makes approx. 16 meatballs. A serving is 2 meatballs.

• Note: If you’re not a blue cheese fan you can use any type of cheese. I recommend ¼- or ½-inch blocks of your favorite for each meatball… I love cheddar or mozzarella!
• These meatballs are SPICY! You could buy a mild buffalo/wing sauce if you’d like to cut the spice. Also, dipping in ranch makes them less spicy and tastes amazing!

Storage: Store Buffalo chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 2meatballsCalories: 165kcalCarbohydrates: 7gProtein: 13gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 83mgSodium: 1253mgPotassium: 337mgFiber: 0.4gSugar: 0.5gVitamin A: 168IUVitamin C: 0.4mgCalcium: 45mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Buffalo Chicken Meatballs Step by Step

Form the Meatballs: Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. With a fork, stir 1 pound of lean ground chicken, 2 minced cloves of garlic, 1 large egg, ½ cup of Italian-style breadcrumbs, and 1 tablespoon of ranch seasoning together until mixed. Using a cookie portion scoop (or your hands), mold the mixture into meatballs.

Stuff with Cheese: Press a cube of blue cheese into the center of each meatball then fold the mixture around the cheese and press together. Roll into a ball so that the cheese is completely covered.

Bake the Meatballs: Place meatballs on the prepared baking sheet and bake for 16-18 minutes or until golden and cooked through.

Sauce the Meatballs: Place the meatballs in a slow cooker with 2 tablespoons of unsalted butter and 1 cup of Buffalo wing sauce. Place on high for about 20 minutes until hot.