Stuffed Buffalo Chicken Meatballs
These Stuffed Buffalo Chicken Meatballs are guaranteed to be a crowd-pleasing appetizer. Simply bake the meatballs in the oven then load them up with all the toppings. Serve this spicy appetizer directly from the sheet pan or add it to a platter. Either way, this easy chicken appetizer is a winner.
This recipe is perfect for game day or any gathering. The meatballs have the perfect amount of spice and are super juicy. I stuffed mine with mini mozzarella pearls, but this step is optional. However, the extra cheese is so tasty! I was able to get 34 mini meatballs from this recipe.
Why You’ll Love This Recipe
Fun to eat. Everything is better in mini form and these meatballs are no exception. They are spicy, saucy and fun to eat.
Easy to eat. Serve these mini meatballs with toothpicks or mini forks for easy eating.
Perfect for parties. This easy to share appetizer is great for any gathering.
Prep ahead of time. You can roll the meatballs and store them covered in the refrigerator until you are ready to bake them.
Recipe Ingredients
- Ground Chicken – You will need one pound of ground chicken for this recipe.
- Seasoning – Season the ground chicken with kosher salt, cracked black pepper, dried oregano, onion powder, and garlic powder.
- Breadcrumbs – You will need breadcrumbs for this meatball recipe. Italian breadcrumbs work well, but panko will work too.
- Egg – This recipe calls for one large egg. The egg helps bind the meatballs together.
- Grated Parmesan Cheese – Add grated parmesan cheese to the meatball mixture. It adds extra flavor to the meatballs as they cook.
- Oil – Add one tablespoon olive oil to the meatball mixture. It adds some fat to the meatballs which keeps them extra juicy.
- Mozzarella Pearls – Stuff the mini meatballs with one mozzarella pearl per mini meatball. Simply grab a small amount of the meat mixture and press a small dimple in the center. Place the mozzarella pearl in the dimple and cover it with the meat. Roll until the meatball is smooth and the mozzarella is covered.
- Buffalo Sauce – You will drizzle the cooked meatballs with your favorite buffalo sauce. I used store bought sauce, but homemade is fine too.
- Yogurt Ranch – Once coated in buffalo sauce, drizzle the meatballs with yogurt ranch.
- Blue Cheese Crumbles – Add a thin layer of blue cheese crumbles over everything.
- Green Onion – Finish the dish with a layer of freshly chopped green onion.
- Garnish – Serve these stuffed buffalo chicken meatballs alongside sliced carrots, celery, fresh chopped parsley and extra sauces for dipping.
How to Make Buffalo Chicken Meatballs
Preheat the oven to 350 degrees. Spray a baking tray with nonstick cooking spray and set it aside.
In a large mixing bowl, combine ground chicken, kosher salt, cracked black pepper, dried oregano, onion powder, garlic powder, breadcrumbs, parmesan cheese, egg and olive oil. Using your hands, mix until well combined. Try not to overwork the meat. Grab a small portion of meat and press a small dimple in the center.
Place one mini mozzarella pearl on the dimple and roll the meat in your hand covering the mozzarella. You’ll want each meatball to be smooth and the cheese to be buried in the center. Place on the baking tray. Repeat for all of the meatballs. I was able to get 34 mini stuffed meatballs.
Spray the meatballs with avocado or olive oil baking spray and bake for 25-30 minutes or until cooked through. The chicken should be 165 degrees Fahrenheit to ensure doneness.
Remove from the oven and drizzle with buffalo sauce, yogurt ranch, blue cheese crumbles and chopped green onion. Serve hot alongside some mini fork or toothpicks for easy pick up.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Frequently Asked Questions
Store covered in the refrigerator for up to four days. Reheat in the microwave until warmed through.
Serve these spicy mini meatballs alongside some of my other appetizers like, Fruit Salsa or my Garlic Butter Shrimp Scampi.
Other Meatball Recipes to Consider Trying
Stuffed Buffalo Chicken Meatballs
Equipment
- 1 baking tray
Ingredients
Stuffed Chicken Meatballs
- 1 lb. ground chicken
- 1 large egg
- 1 tablespoon olive oil
- ½ cup Italian breadcrumbs
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces mozzarella pearls , one pearl per mini meatball
Toppings
- ¼ cup buffalo sauce, drizzle over cooked meatballs
- ¼ cup yogurt ranch, drizzle over cooked meatballs
- ½ cup green onion, chopped, sprinkle over cooked meatballs
- ¼ cup blue cheese crumbles, sprinkle over cooked meatballs
Instructions
- Preheat the oven to 350 degrees. Spray a baking tray with non-stick cooking spray and set it aside.
- In a large mixing bowl, combine ground chicken, salt, pepper, dried oregano, onion powder, garlic powder, breadcrumbs, parmesan cheese, egg and olive oil. Using your hands, mix until well combined. Try not to overwork the meat. Grab a small portion of meat and press a small dimple in the center.
- Place one mini mozzarella pearl on the dimple and roll the meat in your hand covering the mozzarella. You'll want each meatball to be smooth and the cheese to be buried in the center. Place on the baking tray. Repeat for all of the meatballs. I was able to get 34 mini stuffed meatballs.Spray the meatballs with avocado or olive oil baking spray and bake for 25-30 minutes or until cooked through. The chicken should be 165 degrees Fahrenheit to ensure doneness.
- Remove from the oven and drizzle with buffalo sauce, yogurt ranch, blue cheese crumbles and chopped green onion. Serve hot alongside some mini fork or toothpicks for easy pick up.
One Comment on “Stuffed Buffalo Chicken Meatballs”
I just made these with gluten free breadcrumbs for a happy hour with a group of work friends and everyone raved about them. They had a great chicken wing flavor without the expense and way easier to make, healthier too. Also, my keto friends were able to enjoy with us! I can’t wait to make these again.