Can I use regular ground chicken instead of sausage?

Absolutely! If using plain ground chicken, add a generous pinch of Italian seasoning, some garlic powder, and a bit of salt for a flavor boost to match that found in sausage.

What buffalo sauce should I use for this recipe?

A creamy buffalo sauce is best for balanced heat and rich texture—look for brands labeled “creamy” or make your own by stirring hot sauce with a little ranch or mayo. Traditional thin buffalo sauce works but will have more zip and less creaminess.

Can I make the meatballs ahead of time?

Yes! You can form the raw meatballs and store them, covered, in the fridge for up to 24 hours before baking. Cooked meatballs reheat wonderfully—perfect for meal prep or easy entertaining.

What sides go well with these meatballs?

Fresh veggie sticks, a simple green salad, potato wedges, or even a pile of coleslaw all pair nicely. Anything that keeps things fresh and balances out that tangy buffalo flavor is a win.

Buffalo Italian Chicken Meatballs Recipe

Description

These Buffalo Italian Chicken Meatballs combine mild Italian ground chicken sausage with creamy buffalo sauce and panko breadcrumbs for a spicy, juicy appetizer or sandwich filling. Quick to prepare, oven-baked, and served with hoagie buns, ranch dressing, and fresh toppings, they’re perfect for game day, parties, or weeknight meals.

Ingredients

Units Scale

Main Meatballs

1 lb (454g) mild Italian ground chicken sausage*
1 egg
1/4 cup (42g) panko bread crumbs
4 Tbsp creamy buffalo sauce**

For Serving (Sandwich/Garnish)

1 hoagie style bun, toasted
Chopped green onions, to taste
Chopped cherry tomatoes, to taste
Extra buffalo sauce, as needed
Ranch dressing, as needed

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Instructions

Preheat Oven – Preheat your oven to 400°F (205°C) to ensure it’s ready for baking the meatballs.
Mix Meatball Ingredients – In a large mixing bowl, combine the ground chicken sausage, egg, panko bread crumbs, and creamy buffalo sauce. Mix thoroughly until the mixture is evenly combined, but avoid overmixing.
Shape Meatballs – Line a baking dish with foil and spray with cooking spray. Use a kitchen scale or a spoon to form the mixture into 18 equal-sized meatballs (about 34g each, roughly 1 inch in diameter), placing them evenly in the prepared dish.
Bake – Place the baking dish in the oven and bake the meatballs for 15 minutes or until cooked through and lightly golden.
Prepare Sandwich (Optional) – Toast your hoagie bun. Top with several meatballs, then add chopped cherry tomatoes, extra buffalo sauce, ranch dressing, and chopped green onions.
Serve as Appetizer (Optional) – For appetizers, insert toothpicks into the baked meatballs, drizzle with extra buffalo sauce, sprinkle with green onions, and serve with ranch dressing for dipping.

Notes

Nutritional info will vary depending on brand and substitutions.
Chicken sausage brand used: Isernio’s All Natural.
Buffalo sauce brand used: Primal Kitchen.
You can use any type of ground meat if preferred.
To portion meatballs, use a kitchen scale for accuracy.

Nutrition

Serving Size: 1 meatball
Calories: Approx. 45
Sugar: 0.3g
Sodium: 160mg
Fat: 2.5g
Saturated Fat: 0.7g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.1g
Protein: 4g
Cholesterol: 18mg