Buffalo Meatballs
Featured in Allrecipes Magazine

Buffalo Meatballs

Made  times
mmaronic 1

"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
Serving size has been adjusted!

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

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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.


  • 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.


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

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...

I will definately be making these over and over again!

Have made these twice. First time I agree they were soft but did firm up over night. Second time I accidentally left in the oven longer and they firmed up nicely without drying out too badly. ...

I have made these a few times. They are a lot easier than wings and I serve them either in sub rolls, over rice or with just carrot and celery sticks and blue cheese dip. Anything Buffalo is g...

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