THE RECIPE JOURNAL · Main Course
Flavor-Packed Buffalo Chicken Meatballs
These spicy, tangy meatballs are perfect for game day or a quick weeknight dinner. Packed with bold buffalo flavors and a hint of heat, they’re sure to become a favorite for anyone who loves a little kick in their meal.
FROM THE KITCHEN • Flavor-Packed Buffalo Chicken Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and line a baking sheet with foil, then give it a quick spray with cooking spray. In a medium bowl, mix together the chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and pepper until everything is well combined. To keep things from sticking to your hands, spray them lightly with cooking spray. Take a small handful of the mixture and shape it around a cube of feta cheese, forming a ball about 1 1/2 inches wide. Place each meatball on the baking sheet and repeat until all the mixture is used up.
02
Step 2
Pop the meatballs in the oven and bake for about 18 to 20 minutes, flipping them halfway through so they cook evenly. Once they’re done and nicely browned, transfer them to a serving plate. Drizzle the meatballs with extra Buffalo sauce and some ranch dressing, then sprinkle with chopped carrots, celery, and any leftover feta cheese for a fresh, crunchy finish. Enjoy!
Why you’ll love it
These meatballs are bursting with bold, spicy flavors that satisfy your craving for something tangy and savory. They offer a perfect balance of heat and tenderness, making them a crowd-pleaser for any occasion. Plus, they’re easy to make and great for meal prep.
How to serve
Serve with a side of cool ranch or blue cheese dressing to balance the heat. They go well with celery sticks, carrot sticks, or a simple green salad. You can also toss them in extra buffalo sauce for more kick.
Storage & leftovers
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. Reheat gently to maintain their moisture.
