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Buffalo Chicken Meatballs

Deliciously spicy and comforting Buffalo Chicken Meatballs, perfect for family dinners or gatherings, embodying warmth and nostalgia.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 large egg binds and moistens.
  • 1 tablespoon fresh chopped dill adds a fresh, aromatic herbaceous note.
  • 1 tablespoon Frank’s Red Hot sauce brings that signature spicy flavor.
  • 1 clove garlic, minced infuses the meatballs with warmth and depth.
  • ½ teaspoon salt enhances flavor.
  • ¼ teaspoon freshly ground black pepper adds a peppery kick.
  • 1 pound ground chicken provides a juicy and tender texture (preferably Purdue “Fresh & Lean”).
  • ⅓ cup grated Pecorino Romano cheese introduces a salty, nutty flavor.
  • ⅓ cup plain breadcrumbs adds structure and helps absorb moisture.
For the Cream Sauce
  • 1⅓ cups heavy cream creates a rich, luscious sauce.
  • 6 tablespoons unsalted butter lends a creamy richness to the dish.
  • 3 to 4 tablespoons Frank’s Red Hot sauce for extra kick in the sauce.
  • ½ teaspoon chili powder deepens the flavor profile.
  • 1 teaspoon fresh chopped dill for a final touch of freshness in the sauce.
  • ¼ teaspoon sugar balances the spice perfectly.
  • ¼ teaspoon salt for seasoning the sauce.
Garnish
  • 2 scallions (dark green parts only, thinly sliced) for garnish, contributing fresh crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C), and place an oven rack in the middle. Line a rimmed baking sheet with foil and spray it generously with nonstick cooking spray.
  2. In a large bowl, combine the egg, dill, hot sauce, minced garlic, salt, and black pepper. Stir until evenly mixed. Add the ground chicken, Pecorino Romano cheese, and breadcrumbs, and mix until just combined.
  3. With lightly moistened hands, roll the mixture into meatballs approximately 1 to 1½ inches in diameter. Place the meatballs evenly spaced on the prepared baking sheet.
Baking
  1. Slide the baking sheet into the preheated oven and bake for about 20 minutes or until the meatballs are cooked through and golden brown.
Prepare Cream Sauce
  1. While the meatballs are baking, heat a large skillet over medium-high heat. Pour in the heavy cream and add the butter. Stir until melted. Add 3 tablespoons of the Frank’s Red Hot sauce, chili powder, dill, sugar, and salt. Bring to a gentle boil, then reduce to a simmer until the sauce thickens.
Combine and Serve
  1. Once the meatballs are finished baking, add them to the skillet with the sauce. Gently stir to coat and let simmer for an additional few minutes.
Garnish
  1. Before serving, sprinkle the meatballs with freshly sliced scallions for a pop of color and flavor.

Notes

For juiciest meatballs, use higher fat ground chicken. Adjust spice levels to taste and consider chilling the meatball mixture for easier handling.