These buffalo chicken meatballs perfectly combine spicy, tangy, and juicy flavors packed into bite-sized portions. A delicious alternative to traditional wings, these meatballs could be baked, making them a healthier yet equally flavorful option. Whether served as an appetizer, snack, or main dish, they will surely be a crowd-pleaser at any gathering.
Buffalo Chicken Meatballs can be a fantastic addition to any appetizer or snack table at any festivity, gathering, or game day. Pair these delicious meatballs with crispy Empanadillas; Cauliflower Bravas, a low-carb version of the tasty patatas bravas; Pinchos, tasty pork bites on a skewer and BBQ sauce; and Mofongo, this mashed fried plantain can be rolled into balls and refried for extra crispiness.
For more appetizers and gathering recipes, try Coquito, either traditional or Pistachio Coquito. Drunken Mussels, cooked in beer, with onions and cilantro, are great for BBQs. Or Guineos en Escabeche, which are great both warm or cold as a side salad. Bacalaitos, crispy salted cod fritters.
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Why you'll love this recipe
- Flavorful twist: Buffalo chicken meatballs combine the beloved flavors of buffalo chicken wings with the convenience and portability of meatballs. They offer a unique twist on traditional meatball recipes.
- Crowd-pleasing appetizer: These meatballs make a delicious and crowd-pleasing appetizer. Their zesty, tangy flavor appeals to a wide range of taste preferences. Serve them with all your favorite dips and sauces, like ranch or blue cheese dressings, mojito sauce, or BBQ sauce.
- Accommodates dietary preferences: Buffalo chicken meatballs can be made with chicken or chicken substitutes to accommodate various dietary preferences. Whether your guests are meat lovers or follow specific dietary restrictions, you can tailor the meatballs to suit their needs.
- Familiar yet exciting: Buffalo chicken wings are a classic favorite, and by transforming them into meatballs, you offer a familiar flavor with a twist. It adds an element of excitement and novelty to the menu, making the occasion more memorable.
Ingredient Notes
- Ground Chicken: Not the typical meat for meatballs. Chicken does tends to make a softer meatball, but it is still quite delicious, and almost everyone loves chicken and chicken wings, so it is a perfect medium for this application.
- Ground Pork: Ground pork adds more substance to the meatball, supports the ground chicken, and provides extra fat, which keeps the meatballs juicy.
- Smoked Gouda The gouda cheese adds a bit of smokiness and funk to the meatball while adding the binding or the meatball.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Pork Rinds: pork rinds would add flavor and moisture and would be used as a binder if you want to make these low-carb or ketogenic.
- Other Meats: If Chicken is not a desirable choice of meat, consider trying Turkey, Duck, or a combination thereof.
- Cheeses: If you are not a fan of smoked gouda, use shredded sharp cheddar cheese, Monterey Jack, or Pepper Jack, or the authentic accompaniment to Buffalo Wings, Blue Cheese crumbles.
- Spicier: Add finely minced hot peppers like jalapeños or habaneros, depending on your Richter scale. Or add a dab of chipotle paste for both spice and smokiness.
How to make Buffalo Chicken Meatballs
Here are the step-by-step instructions to make these delicious meatballs
Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Step 1: Place the pound of ground chicken and pork in a bowl. Add sazon, ground garlic, cumin, and paprika.
- Step 2: Add hot sauce, an egg, and shredded smoked gouda cheese.
- Step 3: Mix until uniform and well incorporated.
- Step 4: Using a #50 scoop, scoop portions of the mixture, rubbing off any excess with the palm of your hand. Place the balls onto a parchment paper lined baking pan. The meatballs will not expand so they could be close, but do leave space for air circulation between them, about half an inch. Bake for about 20 minutes or until the internal temperature is 165℉.
- Step 5: While meatballs bake in the oven, Make the sauce. In a saute pan at low heat warm the hot sauce and the butter. Add more butter if you desire a milder sauce. Once the meatballs come out of the oven, remove from the sheet pan and place in the sauce. Toss to cover.
- Step 6: Shallow-fry in about ¼ inch of oil over medium heat, turning them occasionally for even browning.
Serve with celery, carrots, your favorite crudite veggies, and blue cheese or ranch dressing for dipping.
Top Tip
Use a small cookie scoop for evenly sized meatball.
Expert Tips
- Lining the sheet pan with parchement paper will keep the meatballs from sticking to the baking sheet.
- Crumble the blue cheese further before incorporating it to the mixture for even distribution.
- Use a non-stick pan or cast iron skillet to prevent sticking and get an even sear.
- Chill the meatballs for 15-20 minutes before frying to help them hold their shape.
- Don’t overcrowd the pan—work in batches so they cook evenly.
- Drain on a wire rack instead of paper towels to keep them crispy.
- Toss them in buffalo sauce after frying to maintain their crispiness while still getting that classic flavor.
Recipe FAQs
Yes! Freeze them before or after baking in an airtight container for up to 3 months.
Reheat in the oven at 350°F for 10-15 minutes or in an air fryer for a few minutes.
Yes, but the texture will differ—chicken keeps them lighter and juicier.
Use mild buffalo sauce or mix it with honey for a milder flavor. Add butter to the hot sauce, the more butter, the milder the flavor. Or serve the sauce on the side and have your guests add the sauce to their liking.
Yes, you can bake them in advance and reheat them in the oven.
Absolutely! Cook at 375°F for about 12-14 minutes.
More Frituras and Appetizers Recipes
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Easy Tortilla Española, Spanish Omelette
- Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche
- Grouper Bites, Chicharrones de Mero
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📖 Recipe
Buffalo Chicken Meatballs
Ingredients
- ½ Pound Ground chicken
- ¼ Cup Blue Cheese
- 1 Egg
- 1 tablespoon Garlic paste
- 2 teaspoon Adobo Powder
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Celery Seed
- ½ Cup Pork Rinds crushed
- 1 Cup Hot Sauce
- 1 tablespoon Butter more if you want a milder sauce
Instructions
- Preheat the oven to 350℉.
- Place the pound of ground chicken and pork in a bowl. Add sazon, ground garlic, cumin, and paprika.
- Add hot sauce, an egg, and shredded smoked gouda cheese.½ Pound Ground chicken
- Mix until uniform and well incorporated.¼ Cup Blue Cheese, 1 tablespoon Garlic paste, 2 teaspoon Adobo Powder, ½ teaspoon Paprika, ½ teaspoon Cumin, ½ teaspoon Celery Seed
- Incorporate the egg into the meat and mix well.1 Egg
- Using a #50 scoop, scoop portions of the mixture, rubbing off any excess with the palm of your hand. Place the balls onto a parchment paper-lined baking pan. The meatballs will not expand, so they could be close, but they do leave space for air circulation between them, about half an inch. Bake for about 20 minutes or until the internal temperature is 165℉.
- While meatballs bake in the oven, Make the sauce. In a saute pan at low heat, warm the hot sauce and the butter. Add more butter if you desire a milder sauce. Once the meatballs come out of the oven, remove them from the sheet pan and place them in the sauce. Toss to cover.1 Cup Hot Sauce, 1 tablespoon Butter
- Shallow-fry in about ¼ inch of oil over medium heat, turning them occasionally for even browning.
- Serve with celery and carrots or favorite crudite veggies as well as blue cheese or ranch dressing for dipping.
Notes
- Use a small cookie scoop for evenly sized meatballs.
- Lining the sheet pan with parchment paper will keep the meatballs from sticking to the baking sheet.
- Crumble the blue cheese further before incorporating it into the mixture for even distribution.
- Use a non-stick pan or cast iron skillet to prevent sticking and get an even sear.
- Chill the meatballs for 15-20 minutes before frying to help them hold their shape.
- Don’t overcrowd the pan—work in batches so they cook evenly.
- Drain on a wire rack instead of paper towels to keep them crispy.
- Toss them in buffalo sauce after frying to maintain their crispiness while still getting that classic flavor.
