Looking for a crowd-pleasing appetizer or a simple dinner idea? This Buffalo Chicken Meatballs recipe combines bold flavors, juicy chicken, and a spicy homemade buffalo sauce for a dish that’s both satisfying and easy to make. Packed with protein and secretly loaded with veggies (thanks to shredded zucchini), these meatballs are perfect for game day, meal prep, or a quick family meal.

Cooked in a skillet or baked for a healthier option, these meatballs are coated in a creamy, tangy buffalo sauce made with Frank’s Red Hot, butter, and optional coconut cream for a dairy-free twist. Pair them with celery sticks, blue cheese, or ranch dressing for the ultimate appetizer or main dish. This versatile recipe is gluten-free, keto-friendly, and customizable to your taste.

Table of Contents

Ingredients

For the Chicken Meatballs:

2 pounds ground chicken
2 cups shredded zucchini
2 cloves garlic, minced
¼ cup hot sauce
1 teaspoon salt
Avocado oil or refined coconut oil, for frying

For the Buffalo Sauce:

1 cup hot sauce (e.g., Frank’s Red Hot)
¼ cup ghee or butter (see Notes)
1 teaspoon garlic powder
½ cup coconut cream or half-and-half (see Notes)
¼ teaspoon salt

Instructions

Make the Meatballs:

In a large bowl, combine ground chicken, shredded zucchini, minced garlic, hot sauce, and salt. Mix thoroughly using your hands, but avoid overmixing to keep the meatballs tender.
Using a spoon or small scoop, portion out the mixture into uniform balls. Roll each portion between your palms to form smooth meatballs. Arrange them on a large plate or baking sheet. Repeat until all the mixture is used.
Heat a large skillet over medium heat and add enough oil to lightly coat the bottom.
Add the meatballs in a single layer, ensuring they are not overcrowded. Cook until browned on one side, then gently rotate the meatballs to brown all sides evenly. Continue cooking until fully cooked through.
Remove cooked meatballs with a slotted spoon and transfer them to a plate. Repeat with the remaining meatballs, adding more oil if necessary.

Prepare the Buffalo Sauce:

Wipe the skillet clean with a paper towel and return it to medium heat.
Add the hot sauce, ghee or butter, garlic powder, coconut cream or half-and-half, and salt. Whisk until the mixture is smooth and bubbly.
Lower the heat and return the meatballs to the skillet. Stir to coat the meatballs in the sauce, then let them simmer for 3-5 minutes until the sauce thickens slightly and the meatballs absorb some of the flavor.

Serve:
Drizzle the meatballs with ranch dressing and serve alongside celery sticks and crumbled blue cheese.

Tips

Use a disher or small ice cream scoop to ensure uniform meatball sizes for even cooking.
Squeeze excess moisture out of shredded zucchini to avoid watery meatballs.
If frying in batches, keep cooked meatballs warm in a low-temperature oven.

Variations and Substitutions

Protein Swap: Replace chicken with ground turkey or ground beef.
Dairy-Free: Use coconut cream instead of half-and-half and a dairy-free butter alternative.
Spice Level: Adjust the hot sauce amount to your heat preference.

FAQs

Can I bake the meatballs instead of frying?
Yes! Bake the meatballs at 400°F for 15-20 minutes on a parchment-lined baking sheet, flipping halfway through.

How do I store and reheat leftovers?
Store meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

Pair with a fresh green salad for a lighter meal.
Serve as an appetizer with toothpicks at a party.
Enjoy over rice or cauliflower rice for a heartier dish.

Why You’ll Love This Recipe

These meatballs are juicy, flavorful, and perfect for game days or meal prep.
The homemade Buffalo sauce is creamy, tangy, and customizable to your spice level.
Packed with protein and zucchini, this recipe is both nutritious and satisfying.