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Buffalo Chicken Meatballs

  • Servings:

    Makes About 22 meatballs as an appetizer
  • Prep Time:

    35 minutes
  • Cook Time:

    15 minutes


For an easy, hand-held snack, serve these meatballs on slider buns.
3/4 cup panko breadcrumbs
3 scallions, sliced thin, plus more for serving
1 celery stalk, minced
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 lb. ground chicken
1/4 cup plus 3 Tbsp. Buffalo sauce, such as Frank's RedHot
1 large egg, beaten
Ranch dressing, for drizzling
Buffalo Chicken Meatballs


1. Place racks in center and uppermost parts of oven and heat to 425 degrees. Line a baking sheet with foil and coat with cooking spray.
2. Combine panko, scallions, celery, onion powder, garlic powder, salt, and pepper in a large bowl. Fold in chicken, 1/4 cup Buffalo sauce, and egg until combined. Roll heaping tablespoons of mixture into balls and arrange on prepared baking sheet.
3. Bake meatballs on center rack for 10 minutes, then remove from oven and brush sides and tops with remaining 3 tablespoons hot sauce. Broil on top rack until glazed and cooked through, 3 to 5 more minutes.
4. Transfer meatballs to a platter, drizzle with ranch dressing, and sprinkle with more scallions. Serve with more dressing for dipping.
Source: Hannaford fresh Magazine, January - February 2018


Nutritional Facts
Servings Makes About 22 meatballs
Base Nutrients
Calories 35 kcal (1%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 20 mg (6%)
Sodium 290 mg (12%)
Total Carbohydrates 2 g (0%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a