Buffalo Chicken Meatballs… made in the slow cooker! These meatballs are loaded with delicious ingredients and packed with amazing flavor. Perfect for game days, parties, or easy dinners!

Buffalo Chicken Meatballs...made in the slow cooker! These meatballs are loaded with delicious ingredients and packed with the BEST flavor. They make a great easy appetizer or sandwich, and are perfect for game days, parties, or summer tailgating.

Buffalo Chicken. It’s a classic appetizer combo that’s delicious in everything from Southwest Buffalo Chicken Dip to Buffalo Chicken Wonton Cups and more. But it also makes an amazing meal! Buffalo Chicken Pizza Cups? Buffalo Chicken Mac & Cheese? You seriously can’t go wrong. And these Buffalo Chicken Meatballs are no exception.

They’re easy to make, easy to re-heat, and incredibly versatile. Enjoy them all on their own, with any of your favorite salads or veggies, or loaded with blue cheese and ranch dressing in a meatball sub. OR… enjoy them as an appetizer with your favorite creamy sauce!

No matter how you serve these chicken meatballs, they’re sure to be a new favorite.

what you’ll need for this recipe

Ground chicken – I used 1 pound of ground chicken. Substitute ground turkey or ground beef if you prefer!
Bread crumbs – I added 1 cup of panko crumbs as a binder. Use any type of breadcrumbs you like.
Milk – I added 2 Tablespoons of milk.
Egg – I used 1 large egg.
Blue cheese – I added 1/2 cup crumbled blue cheese to the meatballs. I also used it as a garnish.
Hot sauce – I added 1/4 cup hot sauce to the meatballs and used the rest of the bottle as a sauce.
Green onions – I added 2 sliced green onions to the meatballs.
Dressing – I topped the meatballs with a combination of ranch dressing and blue cheese dressing.

how to make buffalo chicken meatballs

Make the meatballs. Combine ground meat, milk, breadcrumbs, egg, blue cheese, hot sauce, and green onions in a large mixing bowl. Mix until all ingredients are incorporated. Roll into 1 1/2 inch balls and place on a large rimmed baking sheet.

Broil. Broil on high 5 minutes on each side to brown, then transfer meatballs to a slow cooker.

Add the sauce. Pour remaining sauce over meatballs; cover and heat on low 2-3 hours. Garnish with blue cheese, fresh parsley, and your choice of dressing (optional.)

Recipe Variations

Use ground turkey or ground beef in place of ground chicken
Add additional seasonings, such as onion powder, garlic powder, or dried parsley
Bake in the oven at 350° for 20 minutes instead of broiling them and finishing in the slow cooker
Substitute crumbled queso fresco or cotija cheese for the blue cheese
Serve them as an appetizer, on top of salad, or in a meatball sub

Storing & Reheating

Leftover meatballs should be stored in an airtight container in the refrigerator for 3-4 days. Reheat them in a saucepan on the stovetop over medium-low heat until completely warmed through.

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