Buffalo Chicken Meatballs offer all the irresistible flavors of classic buffalo wings in a convenient, pan-fried ground chicken meatball! This zesty appetizer provides the perfect amount of spice to tantalize your taste buds. If you’re a buffalo chicken enthusiast, don’t miss out on my Honey Mustard Buffalo Chicken Wings!

A platter of buffalo chicken meatballs with ranch dipping sauce.

A Culinary Staple

Traditional meatballs have been a mealtime staple in many cultures around the world. Typically made from ground beef, pork, or a combination of meats, they are seasoned with herbs, spices, and breadcrumbs, then shaped into balls and cooked by frying, baking, or simmering in sauces. For this recipe, we have made a delightful twist by substituting traditional meat with ground chicken, and swapping out some of the herbs for ranch seasoning and buffalo sauce. These meatballs are packed with all the flavors of classic buffalo wings, offering a spicy kick that’s perfect for any occasion.

Ingredients & Substitutions


  • Use 2 pounds of ground chicken. Alternatively, ground beef or turkey can be substituted.


  • Panko breadcrumbs are lighter and stay crispier than regular breadcrumbs. Regular breadcrumbs can be used but will alter the texture.

Dry Ranch Seasoning Mix:

  • For optimal flavor, use 3 tablespoons of homemade dry ranch seasoning. Homemade ranch dressing also makes a delicious topping or dip.

Buffalo Sauce:

  • Ensure you use buffalo sauce, not hot sauce. The sauce is used both in the meatball mixture and as a coating after cooking.

Optional Toppings:

  • Enhance the meatballs with blue cheese crumbles, additional buffalo sauce, ranch dressing, and chopped green onions. Blue cheese dressing is also a popular dipping choice.

Make-Ahead Instructions

Yes, you can prepare these meatballs in advance! After assembling, store uncooked meatballs in a dish, cover, and refrigerate for up to 24 hours. For longer storage, freeze them. Follow the recipe until pan-frying, then place meatballs on a parchment-lined baking sheet and freeze for 1-2 hours. Transfer frozen meatballs to freezer bags and label with the date.

Baking Instructions

Prefer baking over pan-frying? Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrange the rolled meatballs on the sheet and bake for 25 minutes, or until they reach an internal temperature of 165°F.

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or gently on the stovetop.

Freezing Instructions

Yes, you can freeze buffalo chicken meatballs! Cook the meatballs as directed, let them cool completely, then place in freezer bags. They will keep for up to 3 months. Label the bags with the date and reheating instructions: reheat in the oven at 400°F for 25-30 minutes.

Enjoy your Buffalo Chicken Meatballs as a crowd-pleasing appetizer or a quick meal prep option!

A platter of buffalo chicken meatballs with ranch dipping sauce.

Buffalo Chicken Meatballs

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Spicy and flavorful Buffalo Chicken Meatballs are a perfect appetizer. Easy to make, freeze, and reheat for any occasion!


  • 2 pounds ground chicken
  • 1 cup plain panko breading
  • 2 large eggs, beaten
  • ½ cup mild cheddar cheese, shredded
  • 3 tablespoons dry ranch seasoning
  • ½ cup buffalo sauce, divided
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • parsley, chopped, for garnish


  • To a large bowl, add ground chicken, panko, beaten eggs, shredded cheese, ranch seasoning, ¼ cup buffalo sauce, and garlic powder. Mix together until just combined, being careful not to overwork the ingredients.
  • Working one at a time, form a heaping tablespoon of the mixture into a ball. Place onto a lined baking sheet. Repeat with the remaining meatballs.
  • To a large nonstick skillet over medium heat, add oil and butter. Once hot, place the meatballs to the skillet in a single layer. You will need to work in batches, you do not want to overcrowd the pan. Cook until the outsides are nicely browned and a meat thermometer reads an internal temperature of 165°F. Place cooked meatballs on a plate and tent to keep warm, repeat with the remaining meatballs.
  • Remove the pan from heat.
  • Add all of the meatballs back to the pan, and pour in the remaining buffalo sauce, tossing gently to coat.
  • Place over medium heat, just until heated through (1-2 minutes).
  • Serve garnished with parsley.

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