Best 11 The Meatball Shops Buffalo Chicken Balls Recipes

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In search of a homemade version of The Meatball Shop's famous Buffalo Chicken Balls? You've come to the right place! This article will guide you through a delightful culinary journey to create crispy, juicy, and perfectly sauced Buffalo Chicken Balls in the comfort of your own kitchen. With a few simple steps and readily available ingredients, you'll be able to indulge in this iconic dish without leaving your home. Get ready to tantalize your taste buds with a recipe that captures the essence of The Meatball Shop's beloved creation, offering a perfect balance of heat, tang, and flavor in every bite.

Let's cook with our recipes!

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Food Network Kitchen

Time 40m

Yield 18 meatballs

Number Of Ingredients 16

Nonstick cooking spray, for spraying baking sheet
6 tablespoons unsalted butter
1/2 cup hot sauce
1 pound ground chicken
3/4 cup breadcrumbs
1/3 cup minced celery
1 egg
1/2 small onion, grated
Kosher salt
Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
Celery sticks, for serving

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
  • Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
  • Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
  • Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
  • For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
  • Serve the meatballs with the sauce and celery sticks.

THE MEATBALL SHOP'S MINI BUFFALO CHICKEN BALLS



The Meatball Shop's Mini Buffalo Chicken Balls image

The Meatball Shop's Mini Buffalo Chicken Balls

Provided by Rachael Ray Show Staff

Number Of Ingredients 9

2 tablespoons vegetable oil
4 tablespoons (½ stick) unsalted butter
⅓ cup Frank's RedHot sauce or any other favorite hot sauce
1 pound ground chicken
preferably thigh meat
1 large egg
½ celery stalk
minced
¾ cup breadcrumbs

Steps:

  • Preheat the oven to 450°F
  • Drizzle the vegetable oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface
  • Set aside
  • Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated
  • Remove from the heat and allow the mixture to cool for 10 minutes
  • Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated
  • Roll the mixture into round, ¾-inch balls, making sure to pack the meat firmly
  • Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
  • The meatballs should be touching one another
  • Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through
  • A meat thermometer inserted into the center of a meatball should read 165°F
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings (about 28 meatballs)

Number Of Ingredients 13

Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
  • Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
  • For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
  • Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

THE MEATBALL SHOP'S BUFFALO CHICKEN BALLS



The Meatball Shop's Buffalo Chicken Balls image

Make and share this The Meatball Shop's Buffalo Chicken Balls recipe from Food.com.

Provided by gailanng

Categories     Chicken

Time 50m

Yield 8 appetizer servings

Number Of Ingredients 14

2 tablespoons vegetable oil or 2 tablespoons olive oil
4 tablespoons unsalted butter
1/3 cup Frank's red hot sauce or 1/3 cup any other favorite hot sauce
1 lb ground chicken, preferably thigh meat
1 large egg
1/2 stalk celery, minced
3/4 cup breadcrumbs
1 teaspoon salt
3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 teaspoon salt, to taste (or more)
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 450°F Drizzle the vegetable or olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
  • Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 15 to 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.
  • In the meantime, to prepare the blue cheese dressing, place the sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
  • Serve meatballs with dressing on the side.

Nutrition Facts : Calories 318.6, Fat 24.4, SaturatedFat 9.9, Cholesterol 106.3, Sodium 1119.1, Carbohydrate 11.2, Fiber 0.5, Sugar 2.7, Protein 14.2

MINI BUFFALO CHICKEN BALLS



Mini Buffalo Chicken Balls image

These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre. It's the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you'll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing.

Provided by Daniel Holzman

Categories     Chicken     Appetizer     Bake     Super Bowl     Father's Day     Dinner     Poker/Game Night     Breadcrumbs     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about forty 3/4 -inch meatballs

Number Of Ingredients 8

2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank's RedHot Sauce or any other favorite hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
  • Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup panko bread crumbs
1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
1/4 cup chopped celery
1 large egg white
1 pound lean ground chicken
Reduced-fat blue cheese or ranch salad dressing, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

BUFFALO CHICKEN BALLS



Buffalo Chicken Balls image

Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 36

Number Of Ingredients 11

1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
2 tablespoons butter, melted
1 egg
2 cups diced deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup sliced green onions (8 medium)
1 cup Original Bisquick™ mix
Additional Buffalo wing sauce
1 cup blue cheese dressing
1 cup carrot sticks
1 cup celery sticks

Steps:

  • Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
  • In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
  • Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.

Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

Prep these Buffalo Chicken Meatballs in just 15 minutes. The blue cheese dipping sauce for our Buffalo Chicken Meatballs comes together in a flash, too!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings

Number Of Ingredients 7

1 Tbsp. milk
1 slice white bread, torn into pieces
1 lb. ground chicken
1 stalk celery, chopped
1/3 cup Buffalo wing sauce, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. ATHENOS Crumbled Blue Cheese

Steps:

  • Heat oven to 375°F.
  • Drizzle milk over bread in medium bowl; let stand 2 min. Add chicken, celery and 2 Tbsp. wing sauce; mix just until blended.
  • Shape into 30 meatballs, using about 1 Tbsp. chicken mixture for each; place on rimmed baking sheet sprayed with cooking spray.
  • Bake 15 min. or until done (165°F). Meanwhile, combine sour cream and blue cheese.
  • Place meatballs in large bowl. Add remaining wing sauce; toss to evenly coat meatballs. Thread 2 meatballs onto each of 15 small skewers. Serve with sour cream mixture.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE



Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce image

These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 75 mini meatballs

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing for Spicy Buffalo Chicken Balls
Celery sticks, for serving

Steps:

  • Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
  • Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
  • Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
  • Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

BRI'S BUFFALO CHICKEN MEATBALLS



Bri's Buffalo Chicken Meatballs image

Yummy meatball appetizers with a spicy ranch sauce.

Provided by Bri

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 pound ground chicken
½ cup French-fried onions, slightly crumbled
¼ cup chopped cilantro
¼ cup oats
½ white onion, grated
¼ bell pepper, grated
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®), or to taste
¼ teaspoon garlic salt, or to taste
1 pinch ground black pepper to taste
¼ cup ranch dressing
¼ cup hot sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
  • Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

Nutrition Facts : Calories 435.8 calories, Carbohydrate 21.1 g, Cholesterol 73.2 mg, Fat 25.8 g, Fiber 1.2 g, Protein 26.8 g, SaturatedFat 6.2 g, Sodium 1080.7 mg, Sugar 2.5 g

BUFFALO CHICKEN MEATBALLS RECIPE



Buffalo Chicken Meatballs Recipe image

These Buffalo Chicken Meatballs, are a real winner. They come together in a matter of minutes, and taste so good.

Provided by Kendra Murdock

Categories     Appetizer     Snack

Time 35m

Number Of Ingredients 10

1½ pounds ground chicken
1 Tablespoon dry ranch salad dressing mix
5 green onions (diced)
1 cup dry breadcrumbs
1 egg
¾ cup buffalo sauce ((reserve 2 Tablespoons for after baking))
½ teaspoon paprika
1 teaspoon garlic salt
½ teaspoon pepper
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine your ground chicken, ranch mix, green onions, bread crumbs, egg, buffalo sauce, paprika, garlic salt, black pepper, and Worcestershire sauce, until fully incorporated.
  • Roll your meat mixture into one inch balls and place on a foil lined cookie sheet.
  • Place the sheet in the oven and bake for 25 minutes or until fully cooked through.
  • Remove from oven and using a basting brush, brush another fresh layer of buffalo sauce, over each meatball.
  • Garnish with a drizzle of ranch and extra green onions if desired.

Nutrition Facts : Calories 98 kcal, Carbohydrate 5 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 47 mg, Sodium 584 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

Tips:

  • Choose high-quality ingredients: Use fresh, free-range chicken, panko breadcrumbs, and flavorful spices to ensure the best taste.
  • Grind the chicken yourself: If possible, grind the chicken breasts at home to control the texture and ensure even cooking.
  • Don't overmix the meatball mixture: Overmixing can make the meatballs tough, so mix just until the ingredients are combined.
  • Use a meat thermometer: To ensure the meatballs are cooked through, insert a meat thermometer into the center of a meatball. The internal temperature should reach 165°F (74°C).
  • Let the meatballs rest before serving: Allow the meatballs to rest for a few minutes before serving to let the juices redistribute and prevent them from falling apart.
  • Serve with your favorite dipping sauce: These meatballs pair well with a variety of dipping sauces, such as buffalo sauce, ranch dressing, or blue cheese dressing.

Conclusion:

These Meatball Shop's Buffalo Chicken Balls combine the flavors of classic buffalo wings with the convenience and versatility of meatballs. Made with a mixture of ground chicken, panko breadcrumbs, and flavorful spices, these meatballs are tender, juicy, and packed with buffalo flavor. Whether you're serving them as an appetizer, main course, or game day snack, these meatballs are sure to be a hit. Enjoy!

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