Buffalo Chicken Meatballs

By Kia Damon

Published Sept. 4, 2024

Buffalo Chicken Meatballs
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(79)
Comments
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For a switch-up to the usual wings, use often underutilized ground chicken to make these juicy, tender Buffalo meatballs. Celery, a frequent wing pairing, gives the meat mixture a bit of crunch and freshness. Perfect for subs or party platters, you can make the meatballs ahead of time by wrapping the pan with plastic and placing it in the refrigerator or placing them in an airtight bag and freezing them for up to 3 months (defrost in the refrigerator the day before cooking).

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Ingredients

Yield:12 to 14 meatballs
  • 1pound ground chicken (preferably a mix of dark and white meat)
  • 2large eggs
  • ½cup panko bread crumbs
  • 1cup minced celery, from about 2 stalks
  • 5garlic cloves, minced
  • 3tablespoons minced chives
  • 1teaspoon onion powder
  • ½teaspoon sweet paprika
  • 1cup plus 2 tablespoons Buffalo-style hot sauce
  • Salt and pepper
  • 3tablespoons unsalted butter
  • Sliced scallions, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (13 servings)

99 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 569 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees and line a sheet pan with parchment paper.

  2. Step 2

    In a bowl, mix together the chicken, eggs, panko, celery, garlic, chives, onion powder, paprika, 2 tablespoons of hot sauce, 1 teaspoon salt and several cracks of black pepper until thoroughly combined. Using your hands, roll about ¼ cup of the meat mixture into a ball and place on the parchment. Repeat with the remaining mixture, leaving about ½ inch in between each meatball. You should have about 12 meatballs.

  3. Step 3

    Bake the meatballs until browned and slightly firm, 15 to 17 minutes.

  4. Step 4

    While the meatballs cook, heat the remaining 1 cup of hot sauce and the butter together in a medium pot over medium-high; whisk until emulsified. Remove from the heat, add the meatballs and toss to coat. Transfer the meatballs and sauce to a serving plate and top with sliced scallions.

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Ratings

4 out of 5
79 user ratings
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Comments

Kevin

I wonder if adding blue cheese chunks in the center of the meatballs might work.

Sarah

For meatballs used only one egg, measured buffalo sauce with my heart, green onions instead of chive 375 for 15 min For sauce mixed buffalo sauce into Greek yogurt for a healthier creamier sauce Served with rice, lettuce, tomato, onion, pita and feta

Paul Woolf

Totally awesome football food to kickoff 2024 season

Sue

You forgot dipping them in blue cheese dressing!!

Robin Gausebeck

For THE BEST blue cheese dip to serve with these meatballs or wings (or just eat with a spoon), I recommend the recipe that was published in the NYT Magazine 8/30/1981 called "Janice Okun's Buffalo Chicken Wings". The article that accompanied the recipe was by Craig Claiborne w/Pierre Franey and titled "Winging it in Buffalo".

Kirsten

Not something most adults will enjoy. Alas my buffalo-everything teen didn’t like this either. A cup of store bought buffalo sauce is overwhelming. Way too salty, tangy and even spicy (I love spice and bought medium but it was not enjoyable).

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