Drew Swantak

Buffalo Chicken Meatballs Recipe

Total Time:  3 hours
Yield:  35 meatballs


  • 1 stick butter
  • 1 ½ cups (12-ounce bottle) Frank’s hot sauce
  • 1 teaspoon salt
  • 1 pound ground chicken
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup blue cheese dip
  • 3-quart slow cooker


  • Cut butter into 8 pieces and place in slow cooker along with hot sauce and salt. Cover, set heat to low, and let butter melt while you make the meatballs.
  • In a large bowl, combine chicken, egg, breadcrumbs, pepper, garlic powder, and onion powder. Using your hands, mix until just combined. Cover and chill in refrigerator for 30 minutes.
  • Preheat oven to 400℉. Grease a rimmed baking sheet and set aside.
  • Roll 1 tablespoon of meat into a ball and place on baking sheet. Repeat until you have 35 meatballs. Bake until outside is firm and just beginning to brown, about 6-8 minutes.
  • Transfer meatballs to slow cooker, cover, and cook on low for 2 hours.
  • Skim excess fat off the top and leave meatballs in slow cooker set to the “warm” setting. Serve with blue cheese dip.