If you love the bold flavor of buffalo wings but want something lighter and more balanced, ground chicken meatballs are such a smart swap. They give you that same spicy, tangy kick in a form that feels a little cleaner and easier to fit into everyday meals.
Ground chicken is naturally lean and high in protein, which makes these meatballs satisfying without feeling heavy. They are lower in fat than traditional beef meatballs and can easily be adapted to be lower carb depending on the binder you choose.
That makes them a great option if you are trying to eat lighter, increase protein, or simply want something that does not sit too heavily after dinner.
Full Ingredient List
For the Ground Chicken Meatballs
- 1 1/4 lb ground chicken, preferably 93% lean for moisture and structure
- 1/3 cup plain breadcrumbs, helps bind and keep the texture tender
- 1 large egg, acts as the primary binder
- 2 scallions, finely sliced for light onion flavor
- 1/4 cup very finely minced celery, adds moisture and subtle crunch
- 1/4 cup very finely minced carrot, balances heat with natural sweetness
- 1 clove garlic, grated or crushed for depth
- 1/2 tsp kosher salt, enhances overall flavor
- 1/4 tsp freshly ground black pepper, adds mild warmth
For the Buffalo Sauce
- 1/3 cup buffalo style hot sauce, vinegar forward for classic flavor
- 1 tbsp unsalted butter, melted to smooth the heat
- 1 tsp honey, optional for balance
Optional Toppings and Serving Additions
- 1/4 cup blue cheese dressing or ranch dressing
- 1 tbsp finely chopped celery leaves
- 1 scallion, thinly sliced for garnish
Full Equipment List
- Large mixing bowl, for combining the meat mixture
- Small bowl, for whisking the buffalo sauce
- Cutting board, for prepping vegetables
- Sharp chef’s knife, for fine mincing
- Garlic press or microplane, for smooth garlic texture
- Measuring cups and measuring spoons, for accurate proportions
- Baking sheet, large enough to space meatballs evenly
- Parchment paper or oil spray, to prevent sticking
- Small cookie scoop or tablespoon, for even portioning
- Instant read thermometer, to confirm 165°F internal temperature
- Silicone spatula or large spoon, for gently tossing in sauce
What Makes a Great Buffalo Ground Chicken Meatballs?
When you break it down, it’s all about balance and texture.
- Juicy interior without feeling dense
- Bold buffalo flavor that coats, not overwhelms
- A little crunch from finely chopped vegetables
- Gentle binding so the meatballs stay tender
- A creamy or cool element to balance the heat
Ground chicken is leaner than beef, so the key is to build moisture and structure into the mixture. A few small additions make a big difference.
The Ground Chicken Base
Ground chicken is mild and lean, which makes it a perfect canvas for strong flavors like buffalo sauce. But because it contains less fat than darker meats, it needs help staying moist.
Finely chopped vegetables, a proper binder, and careful mixing keep these meatballs soft and juicy rather than tight and dry.
What You’ll Need for the Chicken Mixture
- 1 1/4 lb ground chicken, preferably 93% lean, for a balance of moisture and structure
- 1/3 cup plain breadcrumbs, helps bind without making them heavy
- 1 large egg, holds everything together
- 2 scallions, finely sliced, adds light onion flavor
- 1/4 cup very finely minced celery, adds subtle crunch and moisture
- 1/4 cup very finely minced carrot, adds sweetness and tenderness
- 1 clove garlic, grated or crushed, for depth
- 1/2 tsp kosher salt, enhances overall flavor
- 1/4 tsp freshly ground black pepper, adds gentle heat
Finely chopping the vegetables is important. Large chunks can cause the meatballs to crack or fall apart, while small pieces melt right into the mixture.
The Buffalo Sauce
Buffalo flavor is what makes this dish pop. Instead of baking the meatballs directly in sauce, they are baked first, then gently tossed to preserve their texture.
The sauce should be bold but balanced. You want heat, tang, and a slight buttery feel.
What You’ll Need for the Sauce
- 1/3 cup buffalo-style hot sauce, choose one with a vinegar-forward kick
- 1 tbsp melted unsalted butter, softens the sharp heat
- 1 tsp honey, optional but helps round out acidity
Whisking the butter into the hot sauce creates a smoother, more traditional buffalo finish. A small touch of honey keeps the sauce from tasting overly sharp.
How To Make Buffalo Ground Chicken Meatballs
Preheat and Prepare
Preheat your oven to 400°F.
Line a large baking sheet with parchment paper or lightly coat it with oil spray to prevent sticking.
This ensures the bottoms brown lightly without tearing.
Mix the Meatball Base
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, scallions, celery, carrot, garlic, salt, and pepper.
Use clean hands or a fork to gently mix until just combined.
Avoid overmixing, which can make ground chicken firm instead of tender.
Shape the Meatballs
Using a small cookie scoop or spoon, portion about 1 1/2 tbsp of mixture per meatball.
Roll gently between your palms to form smooth rounds.
Place them evenly spaced on the prepared baking sheet so they cook evenly.
Oven Bake Until Cooked Through
Bake for 16 to 18 minutes, or until the meatballs are lightly golden and reach an internal temperature of 165°F.
Ground chicken cooks quickly, so check at the 16 minute mark.
They should feel set but still tender when pressed.
Cook in the Air Fryer
Preheat your air fryer to 375°F for about 3 to 5 minutes so it is properly hot before the meatballs go in.
Lightly spray the air fryer basket with oil to prevent sticking, especially since ground chicken is lean and can cling to the surface.
Arrange the shaped meatballs in a single layer in the basket, leaving a little space between each one so hot air can circulate evenly.
Do not overcrowd, you may need to cook in batches depending on the size of your air fryer.
Proper spacing helps them brown lightly on the outside while staying tender inside.
Air fry at 375°F for 10 to 12 minutes, shaking the basket gently at the halfway mark to encourage even cooking.
The meatballs should feel firm, lightly golden, and reach an internal temperature of 165°F when checked with an instant read thermometer.
If they are slightly under, return them to the air fryer for 1 to 2 additional minutes.
Toss in Buffalo Sauce
While the meatballs bake, whisk together the hot sauce, melted butter, and honey in a medium bowl.
Once the meatballs come out of the oven or air fryer, transfer them gently into the bowl and toss until evenly coated.
Work carefully so they stay intact.
Serve and Finish
Arrange on a serving platter and drizzle with blue cheese or ranch dressing if desired.
Sprinkle with chopped celery leaves or scallions for a fresh finish.
Serve warm for the best texture and flavor.
Optional Variation or Customization
These meatballs are flexible and easy to adjust depending on your crowd.
- Swap breadcrumbs for 1/3 cup crushed gluten-free crackers
- Add 1/4 tsp smoked paprika for deeper flavor
- Stir 2 tbsp finely crumbled blue cheese directly into the mixture.
- Make it milder by using half hot sauce and half tomato sauce
Because ground chicken absorbs flavor quickly, even small seasoning changes can shift the final result.
Toppings and Finishing Elements
Buffalo dishes are all about contrast. Something cool and creamy balances the heat beautifully.
- Blue cheese dressing for classic flavor
- Ranch dressing for a milder, herb forward option
- Finely chopped celery leaves for freshness
- Extra sliced scallions for brightness
You can serve them on a platter with dipping sauces, or tuck them into slider buns with crisp lettuce.
Storing, Reheating, or Meal Prep
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Keep the sauce separate if possible to prevent them from becoming overly soft.
To reheat, warm them in a 350°F oven for about 8 to 10 minutes, or microwave in short bursts until heated through.
If they seem dry, spoon a little extra buffalo sauce over the top before reheating.
These also freeze well. Freeze the baked, unsauced meatballs for up to 2 months, then thaw and toss in freshly warmed buffalo sauce before serving.
Recipe Card
Buffalo Ground Chicken Meatballs
Description
Tender, high protein ground chicken meatballs baked until golden and tossed in a glossy buffalo sauce. These are lighter than traditional beef meatballs but still bold, juicy, and perfect for weeknight dinners, meal prep, or entertaining.
Ingredients
For the Ground Chicken Meatballs
For the Buffalo Sauce
For Serving, Optional
Instructions
Preheat the Oven
-
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly coat it with oil spray to prevent sticking. Position the rack in the center of the oven so the meatballs cook evenly and develop a light golden exterior without overbrowning on the bottom.
Prepare the Meatball Mixture
-
In a large mixing bowl, add the ground chicken, breadcrumbs, egg, scallions, minced celery, minced carrot, garlic, salt, and pepper. Using clean hands or a fork, gently mix until just combined. The mixture should look evenly blended but still soft and slightly sticky. Avoid overmixing, as working the ground chicken too much can make the meatballs firm instead of tender.
Shape the Meatballs
-
Using a small cookie scoop or tablespoon, portion about 1 1/2 tbsp of mixture per meatball. Roll each portion gently between your palms to form smooth, compact rounds. If the mixture feels sticky, lightly dampen your hands with water. Place the meatballs evenly spaced on the prepared baking sheet so hot air can circulate around them for even cooking.
Bake Until Golden and Cooked Through
-
Transfer the baking sheet to the oven and bake for 16 to 18 minutes. The meatballs should feel set, lightly golden on the outside, and register 165°F in the center when checked with an instant read thermometer. If you do not have a thermometer, cut one open and check that the center is opaque and no longer pink. Do not overbake, as ground chicken can dry out quickly.
Air Fryer Method
-
Preheat air fryer to 375°F, arrange meatballs in a single layer in a lightly sprayed basket, and cook for 10 to 12 minutes, shaking halfway through, until golden and cooked to 165°F internal temperature.
Prepare the Buffalo Sauce
-
While the meatballs bake, whisk together the buffalo hot sauce, melted butter, and honey in a medium bowl until smooth and glossy. The butter should fully blend into the sauce, creating a slightly thickened, silky texture. If the sauce looks separated, whisk a little longer until fully combined.
Toss the Meatballs in Sauce
-
Once the meatballs are done baking, transfer them carefully to the bowl with the buffalo sauce. Gently toss with a silicone spatula or spoon until each meatball is evenly coated. Work slowly to avoid breaking them, as they will be very tender while still warm.
Serve and Garnish
-
Arrange the coated meatballs on a serving platter. Drizzle with blue cheese or ranch dressing if desired, and sprinkle with chopped celery leaves or sliced scallions for freshness. Serve warm while the sauce is glossy and fragrant for the best texture and flavor.
Note
For a lower carb option, replace the breadcrumbs with 1/3 cup finely ground almond flour. If using very lean ground chicken breast, consider adding 1 tbsp olive oil to the mixture to help maintain moisture. Meatballs can be baked ahead of time and refrigerated for up to 4 days, then reheated at 350°F for 8 to 10 minutes before tossing with freshly warmed buffalo sauce. Unsauced meatballs freeze well for up to 2 months and should be thawed completely before reheating.
