Easy Buffalo Chicken Meatballs

Name: Easy Buffalo Chicken Meatballs
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Ingredients: cooking spray; 2.25 cups Buffalo wing sauce, divided; 0.5 cup butter; 0.25 cup honey; 0.66666668653488 cup bread crumbs; 0.33333334326744 cup finely chopped celery; 0.33333334326744 cup finely chopped green onions; 0.25 cup crumbled blue cheese; 2 large eggs; 2 pounds ground chicken; 0.75 teaspoon kosher salt; 0.5 teaspoon ground black pepper

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Started in the oven and finished up in the slow cooker, these easy Buffalo chicken meatballs have all of your favorite chicken wing flavor but are much easier and less messy to eat. They're moist and tender with a slightly toasted exterior and coated in a tangy, spicy sauce with just a hint of sweetness. Use thin celery sticks as skewers and serve them with ranch dressing. Perfect for parties or tailgating!

By

Nicole McLaughlin

Updated on November 26, 2024

Prep Time:

35 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 45 mins

Servings:

11

Yield:

44 meatballs

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Ingredients

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Original recipe (1X) yields 11 servings

cooking spray
2 ¼ cups Buffalo wing sauce, divided
½ cup butter
¼ cup honey
⅔ cup bread crumbs
⅓ cup finely chopped celery
⅓ cup finely chopped green onions
¼ cup crumbled blue cheese
2 large eggs
2 pounds ground chicken
¾ teaspoon kosher salt
½ teaspoon ground black pepper

Directions

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

Cook's Notes:

You could use this mixture and form patties for Buffalo chicken sliders!

We used Frank's(R) RedHot(R) Buffalo Sauce but any favorite wing sauce will work.

Make Ahead Idea: Follow steps 1, 3, and 4, and then freeze the partially cooked meatballs. When ready to use, add to the slow cooker with the sauce.

Nutrition Facts (per serving)

289	Calories
13g	Fat
20g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 11
Calories 289
% Daily Value *
Total Fat 13g	17%
Saturated Fat 7g	33%
Cholesterol 106mg	35%
Sodium 1709mg	74%
Total Carbohydrate 20g	7%
Dietary Fiber 1g	2%
Total Sugars 7g
Protein 24g	47%
Vitamin C 2mg	2%
Calcium 49mg	4%
Iron 1mg	7%
Potassium 269mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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