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Crock Pot buffalo chicken meatball on a skewer with blue cheese sauce.
AGT Editorial Team

Buffalo Chicken Meatballs In The Oven

These easy Buffalo Chicken Meatballs are my favorite game day appetizer! Made with hot sauce and brown sugar, they are spicy, sweet and covered in sauce! Plus, they're baked in the oven but can be kept warm in your slow cooker for hours!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 People
Course: Appetizer
Cuisine: American
Calories: 286
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb Ground Chicken
  • 1 stick Finely Chopped Celery
  • ¼ cup Grated Onion
  • 1 large Egg
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • ¾ cup breadcrumbs
Brown Sugar Buffalo Sauce
  • ½ cup Hot Sauce
  • ⅓ cup Brown Sugar
  • ½ stick Salted Butter
  • 1 tablespoon Cornstarch

Method
 

  1. Preheat oven to 375℉.
  2. Option 1: Add all meatball ingredients in a bowl and mix until combined.
    Option 2: If you don't feel like chopping the celery or grating the onion, add everything but the meat and breadcrumbs to a food processor and pulse until pureed. Then add to meat and breadcrumbs in large bowl to the puree and mix until combined.
  3. Using a mini ice cream scoop (about 1 oz.) for consistency, scoop meatballs onto large greased baking sheet or one with parchment paper. Bake at for 12-15 minutes on middle rack. (I do not turn them but you can halfway if you want more even browning.) 
    Meatballs.
  4. In the meantime, add the melted butter, hot sauce, brown sugar and cornstarch to a small saucepan and simmer over medium heat until thickened (about 5 minutes or so). Use a whisk to remove any lumps.
  5. Option 1: When the meatballs are ready, toss them in the brown sugar hot sauce nad serve warm.
    Option 2: Add meatballs to a slow cooker along with the sauce. Set to warm and allow guests to serve themselves. *See note below.
    buffalo chicken meatballs in a white bowl topped with scallions
  6. Serve with blue cheese or ranch dressing on the side! Skewers are optional!

Notes

If the mixture is too sticky to form meatballs, add a little more breadcrumbs until it holds together. Use additional sauce if you like them extra saucy.
Party tip: Place appetizer picks or toothpicks in a small glass for guests.
Food Safety Tip: Bake the ground-chicken meatballs until the centers reach 165°F on a food thermometer. You may move the fully cooked, already-hot meatballs and sauce into a preheated slow cooker for serving, provided the temperature remains at least 140°F. Never cook raw meatballs on the warm setting or reheat refrigerated or frozen leftovers in a slow cooker. Reheat leftovers to 165°F in an oven, on the stovetop or in a microwave, then transfer to the cooker for hot holding.
Refrigerate within two hours in shallow containers; use within 3–4 days. Freeze cooked meatballs for about 2–3 months for best quality, then reheat thoroughly before serving.