These simple ground chicken meatballs are simmered in spicy buffalo sauce—perfect as an appetizer or a meal. The recipe is naturally gluten-free; swap ground flaxseed for breadcrumbs if you prefer.
You may know this site for desserts—brownies, cookies, cakes—but I also love savory cooking. Some of my most popular recipes are savory: quick tortilla pizzas, make-ahead breakfast casseroles, and baked turkey-and-cheese sliders. These buffalo chicken meatballs have quickly become a favorite here: they’re easy, spicy, tangy, and bright, and they pair beautifully with creamy blue cheese dressing.
If you enjoy buffalo wings, keep this recipe handy. They can be finished either in a slow cooker (my go-to) or on the stovetop. Both methods are straightforward thanks to store-bought buffalo sauce and a one-bowl meatball mix.
These meatballs are gluten-free as written: ground flaxseed replaces breadcrumbs as the binder. If you don’t need the gluten-free swap, use your favorite dried breadcrumbs instead.
INGREDIENTS
This recipe builds on a simple gluten-free meatball base but is adjusted for ground chicken and bold buffalo flavors.
The base mix includes egg, ground meat (ground chicken in this version), and ground flaxseed (or breadcrumbs). Olive oil and simple seasonings—garlic powder, onion powder, and salt—round out the mixture. The meatballs are finished in classic spicy, tangy buffalo sauce; use a favorite bottled sauce or homemade if you prefer.
MAKE THE MEATBALL MIXTURE
This recipe is easy and low-mess: everything for the meatballs goes into one bowl. Beat the egg, add the ground chicken, ground flaxseed (or breadcrumbs), olive oil, garlic powder, onion powder, and salt. Stir with a spatula until evenly combined. If you prefer, use clean hands to mix.
FORM THE MEATBALLS
Portion the mixture into even balls so they cook uniformly. A cookie scoop makes medium appetizer-size meatballs; an ice cream scoop gives larger meatballs. Roll each portion between your palms into a smooth ball, place on a plate, and repeat. I aim for roughly 1 ounce per meatball for a good balance of browned exterior and fully cooked interior.
BROWN THE MEATBALLS
A quick browning adds flavor and helps the meatballs hold together during simmering. Heat a large skillet over medium with olive oil. Working in batches (about 8 at a time), brown each meatball for 1–2 minutes per side until lightly toasted, then transfer to a plate. Repeat until all meatballs are browned.
COOK THE MEATBALLS
You can finish these meatballs either in the slow cooker or on the stovetop. Start by pouring half the buffalo sauce into the bottom of a large pot or slow cooker (don’t heat yet). Nestle the browned meatballs in the sauce, then pour the remaining sauce over them.
SLOW COOKER
Cover and cook on low for 6–7 hours or on high for 4–5 hours. If your cooker has a timer, set it and let it switch to warm when finished for convenient hands-off cooking.
STOVETOP
For a quicker finish, simmer on the stovetop over medium-low until the sauce thickens and the meatballs are cooked through, about 35 minutes, stirring occasionally. Either method yields tender, saucy meatballs ready to serve.
Serve with crunchy celery sticks and creamy blue cheese or ranch dressing to balance the heat. Crumbled blue cheese is a welcome garnish if you enjoy it. To confirm doneness, check a few meatballs with an instant-read thermometer: poultry should reach 165°F (75°C).
Leftovers keep up to one week in the refrigerator in an airtight container. Reheat gently on the stovetop or in a slow cooker until warmed through.
MAKE AHEAD
You can prepare these meatballs ahead. Option 1: form and brown the meatballs, then refrigerate up to 1 day or freeze up to 2 months. Add them cold or frozen to the slow cooker or pot and cook as directed. Option 2: fully prepare meatballs in sauce and refrigerate up to 1 day, then reheat in the slow cooker on low for 1 hour or on the stovetop for 20–30 minutes. Cooked meatballs frozen in sauce last about 2 months—defrost overnight before reheating.
RECIPE
Buffalo Chicken Meatballs
45 mins
6 hrs
6 hrs 45 mins
Ingredients
- 1 large egg
- 2 pounds (907 g) ground chicken (any fat content)
- 2/3 cup (63 g) ground flaxseed (or breadcrumbs)
- 2 tablespoons (30 mL) olive oil, plus more for frying
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 1/2 cups buffalo sauce
Instructions
- In a large bowl, lightly beat the egg. Add ground chicken, flaxseed (or breadcrumbs), olive oil, garlic powder, onion powder, and salt. Stir until completely combined.
- Portion and roll the mixture into balls, placing them on a large plate. Use a cookie scoop for medium or an ice cream scoop for larger meatballs (about 1 oz each).
- Pour half the buffalo sauce into the bottom of a large pot or slow cooker. Set aside.
- Heat a large skillet with olive oil over medium heat. Brown the meatballs in batches (about 8 at a time), 1–2 minutes per side. Transfer each batch to the pot or slow cooker.
- When all meatballs are browned and in the pot, pour the remaining buffalo sauce over them.
- Slow cooker: cover and cook on low for 6–7 hours or high for 4–5 hours.
Stovetop: simmer over medium-low until sauce thickens and meatballs are cooked through, about 35 minutes. - Leftovers: refrigerate covered up to 1 week.
- Make ahead: brown and refrigerate up to 1 day or freeze up to 2 months. Reheat and finish cooking as directed. Cooked meatballs frozen in sauce keep up to 2 months; defrost overnight before reheating.
Notes
- Meat: Any ground meat works here.
- Ground flaxseed: Replace with an equal amount of breadcrumbs if not gluten-free.
- Buffalo sauce: Use your favorite bottled sauce or homemade buffalo sauce.
- Doneness: Check a few meatballs with an instant-read thermometer; poultry should reach 165°F (74°C).
Calories: 61 kcal |
Carbs: 1 g |
Protein: 5 g |
Fat: 4 g
