Buffalo Chicken Meatballs

A skillet filled with cooked meatballs in a creamy sauce, garnished with chopped herbs, with a serving spoon resting among the meatballs.

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Buffalo Chicken Meatballs

Tangy and juicy, these Buffalo Chicken Meatballs are perfect for game day or as a low-carb, weeknight dinner. The spicy and creamy meatballs are easy and fast to make within 15 minutes.

Course Appetizer, dinner, entree, Main Course

Cuisine American

Keyword Buffalo chicken, Buffalo Chicken meatballs, chicken meatballs, meatballs

Prep Time 10

Cook Time 15

Servings servings

Calories 452kcal

Author Paula

Equipment

Ingredients

Meatballs Ingredients

1 pound (453 g) ground chicken
2 large eggs
1 cup (2 oz | 59 g) panko bread crumbs
¾ teaspoon Worcestershire sauce
1 tablespoon hot sauce
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon Ground black pepper
2 tablespoons olive oil

Sauce

3 tablespoons unsalted butter
⅓ cup (2.11 oz | 60 g) hot sauce
1 teaspoon Italian seasoning
½ cup (4.22 fluid oz | 125 ml) chicken broth
½ cup (4.22 fluid oz | 125 ml) heavy whipping cream
fresh parsley garnish

Instructions

Prepare Meatballs:

Add all the meatball ingredients except olive oil in a large bowl. Form 1-inch chicken meatballs. You will get around 20-22 meatballs. Place on a large plate.
1 pound (453 g) ground chicken, 2 large eggs, 1 cup (2 oz | 59 g) panko bread crumbs, ¾ teaspoon Worcestershire sauce, 1 tablespoon hot sauce , ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ teaspoon Ground black pepper
Heat a large skillet on medium heat with oil. Fry the meatballs until browned all around. It will take about 4 minutes. Remove the grease.
2 tablespoons olive oil

Make sauce:

Now melt butter in the skillet. Add hot sauce, Italian seasoning and chicken broth. Add the meatballs back into the pan. Stir and coat the meatballs. Cook for 4 minutes on medium.
3 tablespoons unsalted butter, ⅓ cup (2.11 oz | 60 g) hot sauce , 1 teaspoon Italian seasoning, ½ cup (4.22 fluid oz | 125 ml) chicken broth
Turn heat to medium low and pour heavy cream. Stir and coat meatballs. Cook for 5 more minutes.
½ cup (4.22 fluid oz | 125 ml) heavy whipping cream
Plate and garnish with parsley. Serve alone or over rice.

Nutrition