Both of my parents grew up in Buffalo, New York, so it’s no surprise that my love for Buffalo food specialties runs deep—it’s practically woven into my DNA! These Buffalo chicken meatballs embody the savory, tangy essence of Buffalo wings, but in the form of meatballs cloaked in a rich and piquant sauce flavored with the iconic Frank’s RedHot sauce. As an appetizer, you can serve the meatballs with toothpicks at parties or games. Or, as a dinner option, serve them over rice with a side of your favorite steamed or roasted veggies (and, yes, there’s plenty of sauce to spoon over all of it). A quick tip: for appetizer servings, make the meatballs a bit smaller (bite-size is ideal), and consider halving the sauce recipe since you won’t need as much for accompaniments like rice and veggies.
For those feeding little ones or if you have a timid palate, feel free to reduce the amount of hot sauce in the recipe; however, refrain from increasing it, as it might cause the sauce to curdle or become overly thick (hot sauce is acidic, and acid will thicken dairy—that’s how yogurt and cheese are made).
What You’ll Need To Make Buffalo Chicken Meatballs
Preheat the oven to 350°F…