Buffalo chicken meatballs take all the spicy, tangy flavor of game-day wings and tuck it into a tidy bite with a melty blue cheese center. They bake on a sheet pan, then get tossed in a buttery hot sauce that clings to every meatball. They are made for parties, football Sundays, and anytime you want a little heat.
Why These Buffalo Chicken Meatballs Rock
- Classic buffalo wing flavor in one neat bite
- A surprise melty blue cheese center inside
- Baked, not fried, then tossed in hot sauce
- Easy to make ahead for a crowd
Ground chicken keeps them light, while hot sauce, garlic, and parsley work right into the mix. The blue cheese hides in the middle and melts as they bake.
Seal the cheese fully inside the meat so it melts in the center instead of leaking out.
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Why You’ll Love These Buffalo Chicken Meatballs
- The hot sauce glaze is tangy and buttery with a kick that bites back.
- These buffalo chicken bites hide a gooey blue cheese center in every one.
- They are tender and juicy thanks to the egg and breadcrumbs in the mix.
Ingredient Notes
Here are a few notes on the ingredients; you will find the exact measurements in the recipe card below. The list splits into the meatballs and the sauce, but it is all simple stuff.
- Ground chicken: a lighter base that soaks up the buffalo flavor well.
- Breadcrumbs and egg: hold the meatballs together and keep them tender.
- Hot sauce: Frank’s is the classic for that real buffalo tang.
- Blue cheese: cut into small cubes for the melty center, plus crumbles on top.
- Butter: melted into the sauce to mellow and carry the heat.
For equipment you need a large mixing bowl, a rimmed baking sheet, and a second bowl for tossing the meatballs in sauce. A small cookie scoop helps keep them even.
How to Make Buffalo Chicken Meatballs
Making buffalo chicken meatballs is a quick mix-stuff-and-bake job. Here is the simple overview before you dive in.
- Heat the oven to 400 degrees.
- Mix all the meatball ingredients except the blue cheese.
- Scoop a heaping 1 tablespoon, press a cube of cheese in the center, and seal it into a ball.
- Bake the meatballs for 20 minutes on a rimmed pan.
- Toss the baked meatballs in the hot sauce and butter, then top with blue cheese crumbles.
This recipe makes about 2 servings as a small plate, but it doubles easily for a party. To make ahead, shape the meatballs and chill them for up to 1 day, then bake when guests arrive.
Storage Options
These hold up well for leftovers or party prep. Cool them before storing so they keep their texture.
- Refrigerate in an airtight container for up to 4 days.
- Freeze cooked meatballs for up to 3 months.
- Reheat in a 350 degree oven for about 15 minutes, then toss in fresh sauce.
Variations & Substitutions
This recipe is flexible, so you can tune the heat and the cheese to your crowd. The method stays the same no matter what you swap.
- Stuff with cheddar, provolone, or munster instead of blue cheese.
- Skip the cheese center entirely for a simpler bite.
- Use ground turkey in place of chicken.
- Cut the hot sauce with a little extra butter for a milder kick.
Craving more of that wing flavor in a new form? These buffalo chicken biscuits bring the same heat in a handheld package.
What to Serve with Buffalo Chicken Meatballs
Buffalo chicken meatballs shine on a party platter with a few cooling sides. The classics work best for balancing the heat.
- Carrot and celery sticks for crunch.
- Blue cheese or ranch dressing for dipping.
- Extra blue cheese crumbles and chopped parsley on top.
- A heartier main like this Caribbean chicken stew for a full spread.
Here are a few questions that pop up before people make these for a party.
Frequently Asked Questions
Can I make buffalo chicken meatballs ahead of time?
Yes. Shape and chill them up to a day ahead, then bake fresh, or bake fully and reheat in a 350 degree oven before tossing in sauce.
Why is the cheese leaking out?
The meat probably was not sealed all the way around the cube. Press the meat firmly so there are no gaps before baking.
How do I keep them from drying out?
Do not overbake, and toss them in the buttery hot sauce right after they come out to keep them juicy.
Can I cook these in an air fryer?
Yes. Air fry at 375 degrees for about 12 to 14 minutes, checking that they are cooked through, then sauce them.
Set these out at your next gathering and watch them disappear. Spicy, cheesy, and easy to pick up, they hit every note a good party bite should.
Blue Cheese Stuffed Buffalo Chicken Meatballs
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Ingredients
- For the Meatballs:
- 1 lb ground chicken
- ¾ cup breadcrumbs
- ⅓ cup onion finely diced
- ¼ cup fresh parsley chopped
- 2 Tbsp hot sauce I use Frank’s
- 1 egg
- 2 garlic cloves minced
- 1 tsp salt
- 1 tsp ground black pepper
- ½ lb blue cheese cut in ½” cubes
- For the Sauce:
- 1 Cup hot sauce
- ½ cup butter melted
- Garnish with blue cheese crumbles and parsley
Instructions
- Preheat oven to 400º.
- In a large bow, mix all ingredients for the meatballs except the blue cheese. Scoop out a heaping Tbsp of mixture. Place in palm and form a ball. (use Pam to coat your hands with if the mixture is sticky). Press a cube of cheese into the center and cover with meat mixture to form a ball again. Repeat this until all the meat is used.
- Place balls on a large baking dish or rimmed cookie sheet. Bake at 400º for 20 minutes.
- In a large mixing bowl, combine hot sauce and butter. Mix well. After the meatballs are cooked, toss in the hot sauce/butter mixture to coat. Sprinkle crumbled blue cheese on top and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie. Not sure how I missed this recipe but I love Buffalo sauce and prefer these meatballs to the traditional on the bone wings, especially at a party. Wings and rugs or couches do not get along well! I love your pix and the ooey, gooey, melty cheese pic especially. So Blue Cheese Stuffed Buffalo Chicken Meatballs for brunch and Cranberry Mandarin Upside Down Cake for dessert!
These are really good, but the cheese leaked out when they baked.
That can happen if the meat isn’t completely covering the cheese. Next time use a little more meat and be sure to pack the meat tightly around the cheese center.