Jump to Recipe
Easy Buffalo Chicken Meatballs
Easy Buffalo Chicken Meatballs loaded with spice and flavor and are drowning in buffalo sauce. These meatballs are ready in under 30 minutes and can be doubled or tripled for your football party!
Servings Prep Time
24meatballs 5minutes
Cook Time
20minutes
Servings Prep Time
24meatballs 5minutes
Cook Time
20minutes
Ingredients
  • 1lb Ground Chicken
  • 3/4cup Panko
  • 1cup + 1/3 Cup Louisiana-style Hot Sauce(divided)
  • 1large Egg
  • 1/2tsp Garlic Powder
  • 1/2tsp Onion Powder
  • 1/4tsp Ground Cayenne Pepper(optional)
  • 2 Green Onions(finely chopped)
  • Salt(to taste)
  • 2tbsp olive oil(Instant Pot version only)
  • Blue Cheese or Ranch Salad Dressing(optional)
Instructions
OVEN:
  1. Preheat the oven to 400°.
  2. Line a baking sheet with parchment paper or foil (spritzed with cooking spray) and set aside.
  3. In a large mixing bowl, combine the ground chicken, Panko, 1/3 cup hot sauce, egg, garlic powder, onion powder, cayenne, green onions and salt.
  4. Using your hands or a 1″ scooper, roll (24) 1″ balls and place on the cookie sheet.
  5. Bake 15-20 minutes.
  6. Remove from the oven and immediately toss with remaining hot sauce.
  7. Optional: drizzle with salad dressing just before serving or in a small dipping bowl.
SLOW COOKER:
  1. Line a baking sheet with parchment paper or foil (spritzed with cooking spray) and set aside.
  2. In a large mixing bowl, combine the ground chicken, Panko, 1/3 cup hot sauce, egg, garlic powder, onion powder, cayenne, green onions and salt.
  3. Using your hands or a 1″ scooper, roll (24) 1″ balls and place on the cookie sheet.
  4. Bake for only 4-5 minutes until the meatballs are browned.
  5. Transfer the meatballs into a slow cooker. Add the rest of the buffalo sauce and gently toss to combine.
  6. Cover and cook on low heat for 2 hours.
  7. Serve immediately.
  8. Optional: drizzle with salad dressing just before serving or in a small dipping bowl.
INSTANT POT:
  1. In a large mixing bowl, combine the ground chicken, Panko, 1/3 cup hot sauce, egg, garlic powder, onion powder, cayenne, green onions and salt.
  2. Using your hands or a 1″ scooper, roll (24) 1″ balls.
  3. Turn on the Instant Pot and click saute.
  4. Once hot, add the oil and rotate the pot so the oil coats the bottom of the pan. It must be hot or the meatballs will stick.
  5. Working in batches, add the meatballs (do not crowd the meatballs) and brown for about 2-3 minutes per side.
  6. Once a batch is browned, remove the meatballs with a slotted spoon and set aside.
  7. Continue until all meatballs are browned.
  8. Turn off the Instant Pot and make sure no food parts are sticking to the bottom of the pan.
  9. Add all the meatballs to the Instant Pot.
  10. Pour the rest of the hot sauce over the meatballs.
  11. Place the lid on the Instant Pot and make sure the valve is turned to sealed.
  12. Turn the Instant Pot back on and select the poultry button or 5 minutes high pressure.
  13. Once the timer beeps, quick release the pressure.
  14. Stir the meatballs to evenly coat and serve immediately.
  15. Optional: drizzle with salad dressing just before serving or in a small dipping bowl.
Recipe Notes

*Panko is a Japanese style breadcrumb, found in the asian section of your grocery store or next to the standard breadcrumbs.