Touchdown Buffalo Chicken Snack

The first time I made these for a Super Bowl party, my brother-in-law ate nine before anyone else even got through the door. That spicy-sweet buffalo glaze clinging to each juicy meatball creates the kind of addictive situation where you suddenly realize the platter is empty and you're wondering who the culprit was. Now they're the most requested thing at every gathering, and I've learned to double the batch just to be safe.

Last winter during the playoffs, I accidentally forgot to add the honey to the sauce and honestly, they still disappeared in record time. My friend Sarah, who claims she hates anything spicy, couldn't stop eating them. Theres something about that tangy buttery sauce that makes people completely abandon their usual dietary restrictions.

Ingredients

• 1 lb ground chicken: I've found that dark meat chicken keeps these extra juicy, but all-white works too if that's what you have
• 1/2 cup breadcrumbs: Panko creates a lighter texture, but regular breadcrumbs bind everything together beautifully
• 1 large egg: This is the glue that keeps your meatballs from falling apart during baking
• 1/4 cup finely chopped celery: Adds a fresh crunch that balances all that rich buffalo heat
• 1/4 cup finely chopped green onions: They mellow out during baking but still give little bursts of flavor
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, don't skip it
• 1/2 tsp salt: Just enough to enhance everything without making them salty
• 1/4 tsp ground black pepper: Freshly cracked gives the best warm background note
• 1/2 tsp smoked paprika: This adds this incredible depth that makes people ask what your secret ingredient is
• 1/3 cup hot sauce: Frank's is classic, but any Louisiana-style sauce works perfectly
• 2 tbsp unsalted butter, melted: Use real butter here, the flavor is worth it
• 1 tsp honey: Just enough sweetness to tame the heat and make the sauce stick to everything
• Blue cheese or ranch dressing: For serving, though honestly they're great without it too
• 2 tbsp chopped fresh parsley: Makes them look fancy and adds a fresh finish

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper, which saves you from scrubbing baked-on sauce later

Mix the meatballs:

Combine everything except the sauce ingredients in a large bowl, mixing until just combined—overmixing makes tough meatballs

Shape them up:

Form into 1-inch balls, aiming for uniform size so they all cook at the same rate

Bake until golden:

Cook for 18 to 20 minutes until they're nicely browned and reach 165°F inside

Make the magic sauce:

Whisk together the hot sauce, melted butter, and honey while the meatballs bake

Coat them well:

Toss the hot meatballs directly in the sauce until every single one is evenly glazed

Serve them up:

Plate them warm with your choice of dressing and that fresh parsley sprinkle on top

Pin It

These became a Tuesday night regular in our house after my daughter declared them way better than the frozen kind we used to rely on. Something about making them from scratch feels special enough for company but easy enough for a random Tuesday when you need dinner on the table fast.

Make-Ahead Magic

I've started forming the meatballs the night before and keeping them covered in the fridge. They actually bake up better this way, like the flavors get to know each other a bit. You can also bake them completely and freeze the unglazed ones—just thaw and toss in hot sauce when you need them.

Sauce Secrets

The honey is the real game changer here, cutting through all that vinegar heat. I've experimented with adding a dash of Worcestershire sauce to the glaze too, which adds this incredible umami depth. Just whisk it in with the other sauce ingredients—you'll barely taste it but it makes everything taste more complete.

Party Perfect

Set up a little dipping station with both blue cheese and ranch, plus some celery and carrot sticks for crunch. People love having options and it makes the platter look so much more impressive.

• Keep a batch of sauce-free meatballs aside for anyone who can't do spice
• Double the sauce recipe if you're making extra meatballs—it goes fast
• Skewer them with toothpicks for easy grabbing if it's a standing party

Pin It

Whether it's game day or just a Tuesday, these meatballs have this way of making everything feel like a celebration. Hope they become your go-to too.

Recipe FAQs

→ How do I ensure the meatballs stay juicy?

Mix the ingredients gently to avoid overworking the chicken. Including breadcrumbs and celery helps retain moisture during baking.

→ Can I adjust the spice level of the buffalo sauce?

Yes, adding cayenne pepper or reducing the hot sauce will modify the heat to your preference.

→ What cooking method is best for these chicken meatballs?

Baking at 400°F yields evenly cooked, golden meatballs with a tender interior and slightly crispy exterior.

→ Are there suitable substitutions for the blue cheese dressing?

Ranch dressing or a yogurt-based dip can provide creamy contrast without overpowering the buffalo flavors.

→ Can I prepare these ahead of time?

Yes, you can mix and form meatballs in advance and refrigerate before baking to save time on serving day.