Buffalo Chicken Meatballs-that’s right-Buffalo chicken wings in meatball form! These buffalo chicken meatballs are a huge hit for a game day appetizer, snack, lunch, or dinner !
Servings: Makes 15 meatballs
GREEN: 1 smartpoint per meatball if using egg whites
BLUE/PURPLE: 2 meatballs for 1 smartpoint, 5 meatballs for 3 smartpoints, or 10 meatballs for 5 smartpoints
What Ingredients do I need to make these Buffalo Chicken Meatballs?
- Ground chicken-I like to use 98% fat free ground chicken breast
- Italian style breadcrumbs- you can use plain or Italian style which has seasonings include. I LOVE using Progresso Italian style breadcrumbs
- Egg or egg white
- Minced garlic- or 2 cloves, minced
- Salt
- Black pepper
- Ranch dressing seasoning mix– for flavor. I like to use Hidden Valley. This ranch seasoning is optional. I’ve made these with and without it- and both ways are delicious. I highly recommend using the ranch seasoning though, it REALLY adds great flavor to these meatballs.
- Buffalo sauce-any buffalo sauce will work but I love Frank’s Red Hot Buffalo Sauce.
Optional garnishes:
-
- Green onions-thinly sliced
- Blue cheese crumbles – sprinkle a little bleu cheese crumbs over the top and I’m telling you it will take these meatballs to a whole NEW level!
- Skinny ranch dressing – make and drizzle my skinny ranch dressing over the top for more deliciousness! Click HERE for the recipe.
- Reduced fat blue cheese dressing- any store bought bleu cheese dressing would work great!
How do I make these Buffalo Chicken Meatballs?
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or baking sheet spray with non stick cooking spray.
In a large mixing bowl, combine all the meatball ingredients together.
Stir until well combined.
Roll the mixture into 1 1/2-inch meatballs and place on prepared baking sheet.
Bake for 20-22 minutes.
Remove from oven and let them cool for 2-3 minutes before removing from baking sheet.
Transfer meatballs to a large bowl and gently toss in 2 Tbsp buffalo sauce, if desired.
Serve warm. These can keep warm in a slow cooker on warm or low setting until ready to eat.
These meatballs can be cooked in the air fryer at 400 degrees for 8-12 minutes.
Garnish with blue cheese crumbles, Easy Skinny Ranch Dressing, or light blue cheese dressing and more buffalo sauce, if desired. These meatballs are delicious by themselves, served over a salad, in a wrap for a meatball wrap, or on a roll for a meatball sandwich!
Buffalo Chicken Meatballs
- 1 lb. 98% ground chicken breast
- 1/2 cup Progresso Italian style or Progresso plain breadcrumbs
- 1 egg or 2 egg whites
- 1 tsp minced garlic or 2 cloves
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp Hidden Ranch seasoning mix
- 1 Tbsp Frank’s Red Hot Buffalo Sauce
Topping:
Optional garnishes:
- Green onions
- Blue cheese crumbles
- Skinny ranch dressing
- Reduced fat blue cheese dressing
Directions:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or baking sheet spray with non stick cooking spray.
- In a large mixing bowl, combine all the meatball ingredients together. Stir until well combined.
- Roll the mixture into 1 1/2-inch meatballs and place on prepared baking sheet.
- Bake for 20-22 minutes.
- Remove from oven and let them cool for 2-3 minutes before removing from baking sheet.
- Transfer meatballs to a large bowl and gently toss in 2 Tbsp buffalo sauce, if desired.
- Serve immediately or keep warm in a slow cooker on warm or low setting until ready to eat.
- Garnish with blue cheese crumbles, skinny ranch dressing or light blue cheese dressing and more buffalo sauce, if desired.
Servings: Makes 15 meatballs
GREEN: 1 smartpoint per meatball if using egg whites
BLUE/PURPLE: 2 meatballs for 1 smartpoint, 5 meatballs for 3 smartpoints, or 10 meatballs for 5 smartpoints
Author Notes:
- Turn these into these into meatball sub or wrap by wrapping them up in a warm tortilla or sub roll.
- Point value does not include optional garnishes.
- Store leftovers in an airtight container in the refrigerator for up to a week. Reheat in the microwave or air fryer. These can also be stored in the freezer for up to a month. Thaw overnight in the refrigerator. Reheat in the microwave or air fryer.
Buffalo Chicken Meatballs
Buffalo Chicken Meatballs-that's right-Buffalo chicken wings in meatball form! These buffalo chicken meatballs are a huge hit for a game day appetizer!
Author: thepounddropper.com
Ingredients
- Meatball Ingredients
- 1 lb. 98% ground chicken breast
- 1/2 cup Progresso Italian style or plain breadcrumbs
- 1 egg or 2 egg whites
- 1 tsp minced garlic or 2 cloves
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp Hidden Valley ranch seasoning
- 1 Tbsp Frank's Red Hot Buffalo Sauce
Optional garnishes
- 2 Tbsp Frank's Red Hot Buffalo Sauce
- Blue cheese crumbles
- Skinny ranch dressing
- Green onions
- Reduced fat blue cheese dressing
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or baking sheet spray with non stick cooking spray.
- In a large mixing bowl, combine all meatball ingredients together. Stir until well combined.
- Roll the mixture into 1 1/2-inch meatballs and place on prepared baking sheet.
- Bake for 20-22 minutes.
- Remove from oven and let them cool for 2-3 minutes before removing from baking sheet.
- Transfer meatballs to a large bowl and gently toss in 2 Tbsp buffalo sauce, if desired.
- Serve immediately or keep warm in a slow cooker on warm or low setting until ready to eat. Leftovers can be stored in airtight container in the refrigerator for up to a week.
- Garnish with blue cheese crumbles, skinny ranch dressing or light blue cheese dressing and more buffalo sauce, if desired.
Servings: Makes 15 meatballs
GREEN: 1 smartpoint per meatball if using egg whites
BLUE/PURPLE: 2 meatballs for 1 smartpoint, 5 meatballs for 3 smartpoints, or 10 meatballs for 5 smartpoints
Notes
- Point value does not include optional garnishes.
- These meatballs are delicious by themselves, serve over a salad, in a wrap for a meatball wrap, or on a roll for a meatball sandwich!
- Store leftovers in an airtight container in the refrigerator for up to a week. Reheat in the microwave or air fryer. These meatballs can also be stored in the freezer for up to a month. Thaw overnight in the refrigerator. Reheat in the microwave or air fryer.
- These meatballs can be cooked in the air fryer at 400 degrees for 8-12 minutes.
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Nutrition Information:
Yield:
15Amount Per Serving: Calories: 59Total Fat: 3gCholesterol: 22mgSodium: 170mgCarbohydrates: 1gFiber: 0gSugar: .5gProtein: 7g
It says serve immediately.. will these not be good heated up as a snack throughout the week?
They are best served warm-however; the leftovers can be stored in the refrigerator for up to a week. Reheat in the microwave or air fryer.
They be stored in the freezer prior to added the extra buffalo sauce for up to a month. Thaw overnight in the refrigerator and reheat in the microwave or air fryer.
This recipe looks amazing! Definitely adding it to my rotation
Do you think these could also be cooked using the airfryer? Thank you!
Yes! These can be cooked in the air fryer at 400 degrees for 8-12 minutes.
Thanks
Fantastic…thankyou so much!
Janis
Can theses be refrigerated and used throughout the week for lunches?
Hi Kim,
Yes, they sure can. I’ll add that to the author notes. The leftovers can be stored in the refrigerator for up to a week. Reheat in the microwave or air fryer.
Enjoy!