These Healthy Buffalo Chicken Meatballs are a freezer-friendly lunch or dinner idea – they’re also perfect for meal prep!
These meatballs are easy to prep ahead of time and can be served so many different ways. They’re perfect for work lunches or hosting at home!
Why you’ll love this recipe
- Healthy and flavourful: Packed with protein and coated in a tangy buffalo sauce.
- Versatile: Perfect for lunch, dinner, or as a party appetizer.
- Easy to make: Simple ingredients and quick prep for a stress-free recipe.
Ingredients and substitutions
- Buffalo sauce – use your favourite store-bought buffalo wing sauce like Frank’s Red Hot.
- Celery, carrots and cucumbers – serve with any veggies of your choice like bell peppers or snap peas.
- Ranch or blue cheese dressing – swap out for another dipping sauce.
- Parsley – this is an optional garnish and can be left off altogether.
Meatballs
- Ground chicken – you can also try making these meatballs with ground turkey or extra-lean ground beef.
- Breadcrumbs – swap out for panko, crushed-up crackers or unsweetened cornflakes.
- Egg – plain yogurt or a bit of a buttermilk will also help form your meatballs.
- Buffalo sauce – you could use BBQ sauce for a different take on these meatballs.
- Yellow onion – white onion or shallots would also be good.
- Garlic powder – onion powder will work in a pinch.
How to make buffalo chicken meatballs
Step 1: Mix and form.
Mix all the ingredients and form the meatballs.
Step 2: Bake the meatballs.
Bake the meatballs for 18-20 minutes.
Step 3: Toss in the sauce.
Add the meatballs in the sauce and coat.
Step 4: Serve or store.
Drizzle with dressing and serve or store to enjoy later!
Recipe Tips and Variations
With a few simple changes, you can make these Meal Prep Buffalo Chicken Meatballs your own and perfect for any occasion!
- Use a cookie scoop: For evenly sized meatballs that cook consistently, scoop the mixture with a cookie scoop or spoon.
- Chill the mixture: Refrigerate the mixture for 20-30 minutes before shaping to make them easier to handle.
- Add moisture: If the mixture feels dry, add a splash of milk or an extra egg for better texture.
- Double the batch: Make extra and freeze them for a quick meal on busy days.
Frequently Asked Questions
How can I prevent the meatballs from becoming tough?
To keep meatballs tender, avoid over-mixing the meat mixture and do not overbake them. Using a binder like eggs and breadcrumbs also helps maintain moisture.
Can I make them in the slow cooker?
You sure can! The slow cooker is a great option if you’re making these meatballs for a party, since they’ll stay warm the entire time without drying out. Just make sure to use some of the buffalo sauce to keep them from sticking to the bottom of the pot or drying out.
Can I incorporate vegetables into the meatballs?
Absolutely! Adding finely shredded vegetables like zucchini or carrots can enhance the moisture and nutritional content of the meatballs. Ensure the vegetables are well-drained to prevent excess moisture in the mixture.
What to serve with buffalo chicken meatballs
I always serve these buffalo chicken meatballs with a side of fresh raw veggies and ranch or blue cheese sauce for dipping. Looking for something different? There are lots of other options for healthy side dishes! Here are some more ideas:
- Blue cheese crumbles
- My delicious quinoa salad
- Roasted veggies
- Zoodles
- Polenta
- Buns to turn them into sandwiches
How to store and reheat
Store: Keep cooked meatballs in an airtight container in the refrigerator for up to 5 days. Store them alongside veggies and dip, or separately for easier reheating.
Reheat: Microwave the meatballs for 1-2 minutes, or reheat in the oven at 400°F for 10-15 minutes if you want to retain their texture.
Freeze: Freeze the meatballs cooked or uncooked for up to 3 months. For uncooked meatballs, freeze them on a tray first to prevent sticking, then transfer to airtight containers. For cooked meatballs, cool completely before freezing. Defrost the meatballs in the fridge overnight, then cook or reheat them as normal.
More healthy meatball recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing these meatballs in the freezer and defrosting in the microwave.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
- I get all my grass-fed beef and free-range chicken from Butcher Box.
Healthy buffalo Chicken Meatballs
Ingredients
- 3/4 cup buffalo sauce
- Celery sticks
- Carrot sticks
- Cucumber wedges
- Ranch or blue cheese dressing to serve
- Parsley, for garnish (optional)
Meatballs
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp buffalo sauce
- 1 yellow onion, grated
- 1 tsp garlic powder
- 1/2 tsp each salt and pepper
Instructions
- Preheat oven to 400° F. Mix together ingredients for meatballs, then form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 18-20 minutes until fully cooked in the center.
- Remove meatballs from the oven and allow to cool for 5 minutes. Toss with 3/4 cup of buffalo sauce in a large bowl, then divide among meal prep bowls and add in veggies and containers of dressing. Drizzle meatballs with ranch and garnish with parsley if desired.
- Meal prep bowls will keep in fridge up to 5 days – serve and enjoy!
- Note: you can make these meatballs up to 3 days ahead of time for parties/potlucks. Make the meatballs and store in the fridge, then reheat in a 350 F oven for 10-15 minutes and toss in warmed up sauce when ready to serve.
Video
Comments & Reviews
Courtney says
I use the base of this recipe for every meatball I make, regardless of the flavor. They’re always nice and juicy and flavorful.
Taylor Stinson says
I’m so happy you love them!
Gabby says
Do you count the ranch in the point? And is it 5 meatballs per serving? Just starting WW and trying to meal prep but want to make sure I do it right. Thank you!
Taylor Stinson says
Hey Gabby – yes and yes! Hope that helps!
Christyne Richardson says
Can these be made without breadcrumbs??
Taylor Stinson says
Hey Christyne – I hesitate to say yes just because I feel like the breadcrumbs help the meatballs to keep their shape, but you could always try it out and see if it works without breadcrumbs. Sorry I can’t be of more help!
Jen says
i have made them with oat flour and shredded zucchini before for a GF alternative and they came out great.
Taylor Stinson says
Oooh thanks for the tips Jen!