Buffalo Meatballs Recipe - Allrecipes.com
Buffalo Meatballs Recipe
  • READY IN 35 mins

Buffalo Meatballs

Recipe by  

"These are just as good, if not better than, Buffalo chicken wings but without the mess! You can use ground turkey in place of the ground chicken. Serve on toothpicks with celery sticks, hot sauce, and blue cheese dressing."

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Ingredients Edit and Save

Original recipe makes 75 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Coat a large rimmed baking sheet with olive oil.
  2. Heat 3/4 cup hot sauce and butter together in saucepan over low heat, whisking constantly, until butter is melted and completely incorporated. Cool to room temperature.
  3. Stir chicken, bread crumbs, hot sauce mixture, celery, and eggs together in a bowl until evenly mixed; roll into 1-inch balls and place on prepared baking sheet.
  4. Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool on the baking sheet for 5 minutes. Transfer meatballs to a platter and drizzle with 2 tablespoons hot sauce.
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Reviews More Reviews

Sep 07, 2014

I used Frank's Buffalo sauce instead for the red hot and butter mixture. Still tasted good and saved on the calories!!

 
Nov 08, 2014

I followed the recipe exactly as is and found that it wasn't hot/flavorful enough. The meatballs were still delicious, maybe even better after being in the fridge overnight, but I think most of their flavor came from the extra Frank's we drizzled on top before eating. Maybe next time we will mix some extra hot sauce in before cooking.

 
Oct 17, 2014

I cut the recipe to 14 servings and got 20 servings using my small cookie scoop. I used Johnsonville Mild Italian Sausage rather than the ground chicken, and these were just so yummy that I couldn't stop eating them. I followed the rest of the recipe as written. I do think that I would prefer cooking them on stovetop rather than in the oven because I think they need to be turned often. As written they were done in 15 minutes in the oven. I would make these again. Let them cool before trying to put a toothpick in them because they will fall apart if done before. Thanks, mmaronic!

 
Feb 24, 2015

I will definately be making these over and over again!

 
Jan 30, 2015

I thought these were great... definitely a little softer than our taste in texture... I baked a lot longer hoping to firm them up - which worked to an extent... but then the second day leftovers were perfect. I was worried about them being bland, so I added red pepper and a lot more sauce (Frank's hot buffalo sauce) and drizzled before baking. Mistake. We love love love spicy food (we would order a 10 out of 10 spicy at a Chinese restaurant) - but we all agreed... it destroyed it. So that's my fault... never again... but the flavor behind the heat was very good and we will definitely have these again. Thanks so much!

 

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Nutrition

  • Calories
  • 41 kcal
  • 2%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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