flavorful chicken meatballs are packed with a spicy buffalo kick that's perfect for game day or a tasty weeknight dinner. Easy to make and sure to please, they’re great on their own or paired with your favorite dipping sauce.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Best Cooking Tips
Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F for safe eating.
Don’t overcrowd the pan when cooking; this helps them brown evenly.
Let the meatballs rest for a few minutes after cooking to keep them juicy.
Ingredients
0/15
What Makes This Dish So Tasty
These meatballs are packed with bold flavors and a spicy kick from the buffalo sauce. They are easy to make and perfect for a quick weeknight dinner or a game day snack. The combination of tender chicken and tangy sauce makes every bite delicious.
Directions
Gently heat your oven to 400°F (200°C) and lining a baking sheet with aluminum foil for easy cleanup. In a large bowl, combine the chicken, French-fried onions, cilantro, oats, diced white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper. Mix everything together well, then roll the mixture into golf ball-sized meatballs and place them on the prepared baking sheet. Pop them in the oven and bake for about 15 to 18 minutes, or until they’re cooked through and no longer pink inside—an instant-read thermometer should register at least 165°F (74°C). While the meatballs are baking, stir together the ranch dressing and hot sauce until the color is even. Once the meatballs are done, serve them up with the buffalo ranch dip on the side for dipping.
188
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Ideas For Family Meals
Serve these meatballs with celery sticks and a side of ranch or blue cheese dressing to balance the spicy buffalo flavor. They also pair well with a fresh green salad or over a bed of rice for a complete meal.
Storing Food Safely
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave to keep them moist. You can also freeze cooked meatballs for up to 2 months; thaw before reheating.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works well as a substitute and will produce similar results.
How can I make the meatballs spicier?
Add extra hot sauce to the dipping sauce or increase the amount of seafood seasoning in the meatball mix.
Can I prepare these meatballs ahead of time?
Yes, you can mix and shape the meatballs in advance and refrigerate them for up to 24 hours before baking.
What can I use if I don’t have French-fried onions?
You can replace them with crushed crispy fried onions or breadcrumbs for texture.
Is it okay to cook these meatballs in a skillet instead of baking?
Yes, you can pan-fry them over medium heat until cooked through, turning occasionally.
Can I freeze the cooked meatballs?
Absolutely, let them cool completely, then freeze in an airtight container for up to 3 months.
What can I serve these meatballs with besides the dipping sauce?
They pair well with celery sticks, carrot sticks, or over a bed of rice or salad.
How do I know when the meatballs are fully cooked?
Use an instant-read thermometer; the internal temperature should reach 165°F (74°C).
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