Go Back

Buffalo Chicken Meatballs

A perfect bite sized appetizer!

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 8


  • 1 Ib ground chicken
  • 3/4 cup panko
  • 1 large egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 green onions sliced thinly
  • salt and pepper to taste
  • 3/4 cup buffalo wing sauce
  • ranch dressing and parsley to garnish


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. In a large mixing bowl, combine the ground chicken, panko, egg, garlic and onion powders, green onions and salt and pepper. Stir together.

  3. Roll mixture into individual meatballs using a cookie dough scoop for even sizing and place on parchment paper. I used the scoop to get each meatball from the bowl and then gently rolled it between my hands. I wore food prep gloves for this step.

  4. Bake meatballs for 7 - 10 minutes allowing them to brown all around. Place the meatballs in a slow cooker/ crock pot, pour in buffalo sauce and gently toss to coat. Cover and cook on low heat for 2 hours.

  5. Serve drizzled with your preferred dressing and sprinkled with parsley. Enjoy!