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Buffalo Meatballs


"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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35 m servings 41 cals
Original recipe yields 75 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 19
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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 leftover...

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

Giving 5 stars based on tweaking this a bit. I used 2/3 the amount of breadcrumbs this recipe calls for b/c I like the meatballs more dense. I added a half stick more celery also. The kicker was...

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 cou...

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...

These were awesome. Easy to make. I added some mozzarella cheese in the middle of the ball and it oozed out perfectly. You could make a day ahead and be ready for the party!

These were really good. I made as advertised. I liked that I could make them early and then heat up right before guests arrived. I placed ranch in the middle, drizzled buffalo bites around them ...

These were a great way to scratch the itch for chicken wings, without having all the fat and calories. I used ground turkey breast and panko breadcrumbs. Thanks for the great recipe!

I cooked them for 25 minutes per one reviewer. Made for a slightly crispy outside and sooo good! Will definitely put this in our rotation!