If you ask me, buffalo chicken meatballs are a total game changer.
These crockpot meatballs make dinner so easy while delivering all that spicy, tangy buffalo flavor we crave. Tender chicken meatballs get smothered in a rich buffalo sauce that develops incredible depth as it slow cooks.
They’re made with simple ground chicken mixed with breadcrumbs and spices, then tossed into the crockpot with butter and hot sauce. The low and slow cooking method makes them incredibly juicy and lets all those flavors meld together perfectly.
They’re perfect for busy weeknights when you want something satisfying without much effort, and they’re great for feeding a crowd too.
Why You’ll Love These Buffalo Chicken Meatballs
- Game day crowd-pleaser – These meatballs bring all the flavors of buffalo wings without the mess, making them perfect for parties or casual get-togethers.
- Set-it-and-forget-it convenience – Your crockpot does most of the work, so you can prep other dishes or just relax while these cook to perfection.
- Lighter than traditional wings – Made with ground chicken instead of fried wings, you get all that spicy buffalo taste with less guilt.
- Simple ingredients – Most of these items are probably already in your pantry, and the rest are easy to find at any grocery store.
- Great for meal prep – These meatballs reheat beautifully and work great over rice, in wraps, or just eaten on their own throughout the week.
What Kind of Ground Chicken Should I Use?
For these buffalo chicken meatballs, you’ll want to use ground chicken that has a good balance of lean meat and fat – typically around 85/15 or 90/10 lean-to-fat ratio works well. Ground chicken that’s too lean (like 99% lean) can result in dry, tough meatballs, while chicken that’s too fatty might make them fall apart. You can find ground chicken in most grocery stores, but if you can’t locate it, ask your butcher to grind some chicken thighs for you since they have more fat content than breasts and will keep your meatballs moist. Make sure your ground chicken is fresh and hasn’t been sitting in the fridge for more than a day or two before cooking.
Options for Substitutions
This buffalo chicken meatball recipe is pretty forgiving when it comes to swaps:
- Ground chicken: Ground turkey works great as a substitute and will give you similar results. You could also use ground beef, but the cooking time might need a slight adjustment since beef is denser.
- Panko breadcrumbs: Regular breadcrumbs, crushed crackers, or even rolled oats will work fine. If you’re going gluten-free, try almond flour or crushed pork rinds – just use about half the amount since they’re more dense.
- Buffalo sauce: Any hot sauce mixed with melted butter works if you don’t have buffalo sauce on hand. Try mixing ½ cup hot sauce with 2-3 tablespoons of melted butter.
- Blue cheese dressing: Ranch dressing is a classic swap if you’re not into blue cheese. You could also use sour cream mixed with a little garlic powder for a milder option.
- Green onions: Regular yellow or white onion works fine – just use about ¼ cup finely diced. Chives are another good option if you have them.
Watch Out for These Mistakes While Cooking
The biggest mistake with crockpot buffalo chicken meatballs is overcooking them, which turns ground chicken into dry, rubbery balls – since chicken cooks faster than beef or pork, check for doneness after 2-3 hours on low heat instead of letting them go all day.
Another common error is adding the buffalo sauce too early, which can make the meatballs fall apart, so it’s better to brown them first in a skillet for 2-3 minutes per side before transferring to the crockpot.
Don’t skip mixing the meatball ingredients gently with your hands rather than overmixing with a spoon, as this keeps them tender, and make sure all your meatballs are roughly the same size so they cook evenly.
For extra flavor, try adding the blue cheese dressing during the last 30 minutes of cooking rather than at the beginning, which prevents it from separating and keeps that creamy texture intact.
What to Serve With Buffalo Chicken Meatballs?
These spicy meatballs are perfect for game day or any time you want something with a kick, and they pair amazingly with cool, creamy sides that help balance out the heat. I love serving them over fluffy white rice or creamy mashed potatoes to soak up all that delicious buffalo sauce. For a lighter option, try them on top of a crisp romaine salad with extra blue cheese dressing, diced celery, and maybe some chopped carrots for that classic buffalo wing experience. You can also serve them as an appetizer with celery sticks, carrot sticks, and plenty of ranch or blue cheese dressing for dipping.
Storage Instructions
Refrigerate: These buffalo chicken meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to store them with a little extra buffalo sauce so they don’t dry out. They make great leftovers for quick lunches or easy weeknight dinners.
Freeze: You can freeze these meatballs for up to 3 months in freezer-safe bags or containers. I recommend freezing them without the sauce first, then adding fresh buffalo sauce when you reheat them. This way they maintain their texture better and don’t get mushy.
Reheat: To warm them up, just pop them back in the crockpot on low for about 30 minutes, or heat them in the microwave for 1-2 minutes. You can also reheat them in the oven at 350°F for about 10 minutes if you want them a bit crispier on the outside.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-125 minutes |
| Total Time | 135-145 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1550
- Protein: 80-95 g
- Fat: 80-90 g
- Carbohydrates: 65-75 g
Ingredients
For the meatballs:
- 1 lb ground chicken
- 3/4 cup panko-style breadcrumbs
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions, thinly chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
For finishing:
- 3/4 cup buffalo-style sauce (such as frank’s)
- 1/4 cup blue cheese dressing
Step 1: Prepare for Baking
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
This will keep the meatballs from sticking and make cleanup much easier.
Step 2: Mix and Shape the Meatballs
- 1 lb ground chicken
- 3/4 cup panko-style breadcrumbs
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions, thinly chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
In a large bowl, combine the ground chicken, panko-style breadcrumbs, egg, garlic powder, onion powder, chopped green onions, salt, and black pepper.
Mix everything thoroughly using a wooden spoon or your hands until the ingredients are evenly incorporated.
Once mixed, roll the mixture into 1¼-to-1½-inch meatballs, aiming for about 20 meatballs in total.
Step 3: Bake the Meatballs
- meatballs from Step 2
Place the shaped meatballs onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 4-5 minutes, or until all sides are lightly browned.
This step helps set the meatballs and gives them a nice texture before slow cooking.
Step 4: Slow Cook the Meatballs in Buffalo Sauce
- baked meatballs from Step 3
- 3/4 cup buffalo-style sauce (such as Frank’s)
Transfer the browned meatballs into your crockpot.
Pour the buffalo-style sauce over them and gently toss to coat each meatball evenly.
Cover with the lid and cook on low heat for 2 hours.
The slow cooking allows the meatballs to become tender and absorb the spicy sauce.
I like to give the meatballs a gentle stir halfway through for even coating, but that’s optional.
Step 5: Serve and Finish with Blue Cheese Dressing
- 1/4 cup blue cheese dressing
Serve the warm buffalo meatballs immediately.
If desired, drizzle blue cheese dressing over the top before serving for an extra creamy, tangy finish.
For a party-friendly touch, stick toothpicks in each meatball for easy serving.
Easy Crockpot Buffalo Chicken Meatballs
Ingredients
For the meatballs:
- 1 lb ground chicken
- 3/4 cup panko-style breadcrumbs
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions, thinly chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
For finishing:
- 3/4 cup buffalo-style sauce (such as Frank's)
- 1/4 cup blue cheese dressing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside. This will keep the meatballs from sticking and make cleanup much easier.
- In a large bowl, combine the ground chicken, panko-style breadcrumbs, egg, garlic powder, onion powder, chopped green onions, salt, and black pepper. Mix everything thoroughly using a wooden spoon or your hands until the ingredients are evenly incorporated. Once mixed, roll the mixture into 1¼-to-1½-inch meatballs, aiming for about 20 meatballs in total.
- Place the shaped meatballs onto the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 4-5 minutes, or until all sides are lightly browned. This step helps set the meatballs and gives them a nice texture before slow cooking.
- Transfer the browned meatballs into your crockpot. Pour the buffalo-style sauce over them and gently toss to coat each meatball evenly. Cover with the lid and cook on low heat for 2 hours. The slow cooking allows the meatballs to become tender and absorb the spicy sauce. I like to give the meatballs a gentle stir halfway through for even coating, but that's optional.
- Serve the warm buffalo meatballs immediately. If desired, drizzle blue cheese dressing over the top before serving for an extra creamy, tangy finish. For a party-friendly touch, stick toothpicks in each meatball for easy serving.
