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Buffalo Chicken Meatballs Recipe

Buffalo sauce isn’t just for wings! Enjoy a twist on classic hot wings with this buffalo chicken meatballs recipe. These meatballs are perfect for tailgating—or any get together. You won’t be able to eat just one!!

Servings: 6

Active time: 45 minutes

Total time:


  • 1 lb ground chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt to taste
  • pepper to taste
  • 2 Tbsp fresh chives, chopped
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c buttermilk
  • 3/4 c panko breadcrumbs
  • 2 Tbsp olive oil


  1. Add chicken, garlic powder, onion powder, salt, pepper, chives, egg, buttermilk, and breadcrumbs to large bowl. Mix until combined.
  2. Scoop meatballs out onto parchment lined baking sheet.
  3. Heat oil in skillet over medium-high heat. Add meatballs in batches and cook until browned on all sides.
  4. Transfer meatballs to paper towel lined baking sheet.

Buffalo Sauce

  • 3 c hot sauce
  • 2 Tbsp butter
  • pepper to taste
  • fresh parsley for garnish
  1. Heat ingredients in saucepan over medium heat until butter melts.
  2. Add meatballs to sauce and bring to a simmer. Cook for 10 minutes.
  3. Transfer meatballs to serving dish and garnish with parsley. Serve with homemade ranch dressing.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 140
Total Fat 16g (25% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 100mg (33% DV)
Sodium 3100mg (129% DV)
10g (3% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 16g
Vitamin A 8%
Vitamin C 140%
Calcium 4%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.