Buffalo chicken meatballs take all the work out of eating hot wings

Buffalo Chicken Meatballs — Thrillist Recipes
Drew Swantak

Buffalo wings during the game are always a good idea until your friends ruin your couch, rug, and collection of antique shawls with orange stains. But since you don't want to lead a solitary life without friends and/or Buffalo sauce, serve them these meatballs instead. These tender morsels are easier to make than wings, plus you get all that buttery, spicy, finger-licking goodness without a single bone to pick. That means more meat gets into the mouth, faster and with less finger-licking. Your antique shawl collection will thank you.

Your friends are slobs. Serve them these meatballs instead of wings.
Drew Swantak

Buffalo Chicken Meatballs Recipe

Total Time: 3 hours
Yield: 35 meatballs

INGREDIENTS:
  • 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
DIRECTIONS:
  • 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.
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