Description

These Buffalo Chicken Meatballs are a flavorful and easy-to-make appetizer perfect for game day fun. Ground chicken mixed with panko, cheese, and ranch seasoning creates tender meatballs that are pan-fried to perfection and tossed in spicy buffalo sauce. Finished with blue cheese crumbles, ranch dressing, and fresh green onions, they deliver a classic buffalo wing experience in bite-sized form.

Ingredients

Scale

Meatballs

1 pound Ground chicken
1 cup Plain panko
2 Large eggs, beaten
1 cup Cheddar cheese, shredded
1 packet Dry ranch seasoning
1/4 cup Buffalo sauce (divided)
1 teaspoon Garlic powder

Cooking

2 tablespoons Canola oil
2 tablespoons Unsalted butter

Toppings

1/2 cup Blue cheese crumbles
1/4 cup Ranch dressing
2 tablespoons Green onions, chopped

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Instructions

Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the meatballs from sticking and for an easier cleanup later.
Mix the Ingredients: In a large bowl, combine the ground chicken, panko, beaten eggs, shredded cheddar cheese, dry ranch seasoning, 1/4 cup buffalo sauce, and garlic powder. Mix gently until everything is just combined to avoid tough meatballs.
Shape the Meatballs: Grease your hands with a bit of canola oil to prevent sticking, then form the mixture into heaping tablespoon-sized meatballs, placing them on the prepared baking sheet.
Cook the Meatballs: Heat canola oil and unsalted butter in a large nonstick skillet over medium heat. Once hot, add the meatballs in batches, cooking until they are browned on all sides and cooked through, about 8-10 minutes.
Add the Remaining Sauce: After all the meatballs are cooked, return them to the pan and stir in the remaining buffalo sauce, coating them evenly to infuse additional flavor.
Serve and Enjoy: Transfer the buffalo chicken meatballs to a serving platter. Top with blue cheese crumbles, drizzle with ranch dressing, and sprinkle with chopped green onions for a delicious finish.

Notes

You can adjust the buffalo sauce amount depending on your preferred spice level.
For a crispier texture, broil the meatballs for a couple of minutes after cooking in the skillet.
Serve with celery sticks and extra ranch or blue cheese dressing for a classic buffalo experience.
Make sure not to overmix the meatball mixture to keep them tender.
Leftover meatballs can be refrigerated for up to 3 days and reheated in the oven or skillet.