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Pioneer Woman Buffalo Chicken Meatballs

Pioneer Woman Buffalo Chicken Meatballs - recipe card
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These Buffalo chicken meatballs are a zesty, crowd-pleasing appetizer or main course, featuring juicy ground chicken mixed with tangy hot sauce and blue cheese, then baked until tender and tossed in a buttery Buffalo glaze. Perfect for game day or a spicy weeknight dinner, they deliver bold flavor with every bite.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Buffalo hot sauce (such as Frank’s RedHot), plus 3 tbsp for sauce
  • 1/4 cup finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup crumbled blue cheese (for serving, optional)
  • 2 tablespoons chopped fresh chives (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and lightly grease it with non-stick spray to prevent sticking and ensure easy cleanup.
  2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup of Buffalo hot sauce, grated Parmesan, beaten egg, minced garlic, kosher salt, and black pepper. Use your hands or a rubber spatula to mix until just combined—do not overmix, as this can make the meatballs dense and tough.
  3. Using a cookie scoop or your hands, portion the mixture into 16 evenly sized meatballs, about 1.5 tablespoons each. Roll them gently between your palms to form smooth, compact balls; this helps them hold together during baking and ensures even cooking.
  4. Place the meatballs on the prepared baking sheet, spacing them at least 1 inch apart. Bake in the preheated oven for 18-20 minutes, until the meatballs are browned on the outside and reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
  5. While the meatballs bake, make the Buffalo sauce: In a small saucepan over medium-low heat, melt the butter with the remaining 3 tablespoons of Buffalo hot sauce. Stir until the butter is fully melted and the sauce is smooth, then remove from heat.
  6. Once the meatballs are done, transfer them to a large bowl. Pour the warm Buffalo sauce over the meatballs and gently toss to coat each one evenly. The sauce will cling to the meatballs, adding extra flavor and a glossy finish.
  7. Serve immediately, garnished with crumbled blue cheese and chopped chives if desired. These meatballs are perfect as an appetizer with toothpicks, or as a main course over rice, mashed potatoes, or a crisp salad.

Notes

Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To freeze: place cooked and cooled meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheating: Microwave individual portions on high for 1-2 minutes, or reheat in a 350°F (177°C) oven for 10 minutes until heated through. For extra crispness, reheat under the broiler for 1-2 minutes, watching closely.

Nutrition

Keywords: buffalo chicken meatballs, buffalo chicken, meatballs, spicy appetizer, game day, ground chicken, blue cheese, hot sauce, baked meatballs, easy weeknight dinner

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