These slow cooker buffalo chicken meatballs combine the best of two things that almost all of us love – meatballs and buffalo wings. Made with ground chicken or turkey and swimming in spicy and sweet buffalo sauce, these buffalo chicken meatballs are always a winner.
There are two things that are classic additions to any party – buffalo wings and meatballs. I can’t think of a party I’ve attended that didn’t have both of those things.
That’s especially true for game days! Chicken wings slathered in buffalo sauce and meatballs swimming in all manner of flavored sauces are part and parcel of party appetizers, and I’ve made my fair share of both.
I’ve been making buffalo wings and meatballs for decades. If we’re having friends and family for any sort of get-together, whether it be a gameday bash, backyard party, or potluck, I’ll be making one or both of these recipes.
Over the years, I’ve made all kinds of buffalo chicken recipes from wings to bites, and I’ve lost count of how many different meatball recipes I’ve made. I’ve made so many in fact, that they started to feel a little stale to me.
That’s when I decided to do something crazy and put them together. That’s when these slow cooker buffalo chicken meatballs were born.
I’ve made several kinds of buffalo-flavored dishes over the years, and one day while I was shopping, I started looking at the ground chicken in the meat section. I was shopping for a party coming that weekend, and I didn’t want to make another meatball recipe.
I was also tired of buffalo wings. Looking at the ground chicken, it came to me. I’d put them together. After all, buffalo chicken is made with chicken and meatballs can be made with ground chicken. It seemed like the perfect combination, and let me tell you – it was.
I’m so glad I started experimenting with this meatball recipe. It’s become one of my favorites, and I think you’ll love it, too!
The Persian Path to Buffalo Chicken Meatballs
Persia? Why is she talking about Persia? Well, that’s an excellent question, and it’s about to be answered. Two food inventions combine to get us to buffalo chicken meatballs – buffalo chicken and meatballs.
Without either of those things, I’d never have thought of this recipe because I’d have had no inspiration for it. Because I think the history of food is pretty cool, I want to stop for a second and talk about the history of both buffalo chicken and meatballs.
Don’t worry, it’s not long, but it is interesting.
History of Meatballs
Most people think of Italy when they think of meatballs, but they might not actually be of Italian origin. The exact origin of meatballs is unclear, but most food historians believe that rather than originating in Italy, meatballs are, in fact, from Persia.
Ancient Persians used leftover meat to make a dish of rounded balls of meat called Kofta. Historians believe that these were the first meatballs. It’s speculated that from Persia, meatballs made their way throughout the Middle East to China.
Further, it’s believed that Venetian traders brought meatballs to Europe via their trade routes.
There’s an alternating theory out there as well that the ancient Romans developed a similar recipe of meat rolled into balls, and that they are the true inventors of what we know today as meatballs.
We may never know where meatballs originally came from, but we know that they’re delicious!
History of Buffalo Chicken
Buffalo wings were born in 1964 at the Anchor Bar in Buffalo, New York. There, co-owner, Teressa Bellissimo, cooked leftover chicken wings in hot sauce as a late-night snack for her son and his friends.
It was late, so she simply grabbed what she had on hand – chicken, spices, and hot sauce – and threw them together.
They were such a hit with the boys that the Bellissimos put the wings on their menu the very next day. They were an instant hit with the customers, as well.
Dick Winger, the man who sold the bar its hot sauce, went on the road with Dominic Bellissimo, the owner’s son, to promote the wings and sell hot sauce, and it gradually grew in popularity over the years as more and more people tried the new, spicy chicken wings.
It wasn’t until 1990 that buffalo wings really caught on. In 1990, McDonald’s started selling Mighty Wings at select locations. In 1991, Kentucky Fried Chicken released its Hot Wings, and in 1994, Domino’s Pizza introduced its own wings.
Fast forward to today, and you can find buffalo wings at every bar and almost every restaurant you visit. They’ve become a staple across North America and even the world!
Slow Cooker Buffalo Chicken Meatballs
These buffalo chicken meatballs are tender and juicy and absolutely loaded with that classic buffalo flavor that we all know and love from everyone’s favorite chicken wings.
Ground chicken or even turkey, panko bread crumbs, parmesan cheese, and a few spices come together to create delicious meatballs that are great on their own but even better all coated in buffalo sauce.
They’re the perfect game day treat or even a super fun dinner idea. Biting into one of these meatballs is like biting into every single thing you’ve ever loved about party food, and it’s all rolled up into one delicious dish!
Ingredients
It only takes a few ingredients to make these delicious buffalo chicken meatballs. Ground chicken, Panko bread crumbs, and a few kitchen staples come together to create something that is oh, so delicious.
Many of these ingredients are already in your kitchen, which is great. You’ll only have to shop for a few simple ingredients that you’ll easily find at your local grocery store.
- ground chicken
- Panko bread crumbs
- Egg, slightly beaten
- Parmesan cheese
- Garlic powder
- Onion powder
- Smoked paprika
- Buffalo sauce – Your favorite brand
- Ranch dressing
See? There’s nothing major in this recipe list. They’re all super simple ingredients that you’ll have no trouble finding whatsoever!
Making Buffalo Chicken Meatballs
Making these buffalo chicken meatballs is just as easy as gathering the ingredients for it. It’s a simple matter of combining a few ingredients to form the meatballs, baking them for a few minutes, and then finishing them off in a slow cooker.
It’s an incredibly easy recipe. It requires no pan browning like many other meatball recipes, and because most of the cooking is done in the slow cooker, it’s an almost completely set it and forget it recipe.
You’ll find the complete recipe along with times and amounts in the recipe card below, but take a look at this overview to see how easy this recipe is to make.
- Preheat the oven. Line a pan with tin foil and spray with nonstick cooking spray,
- In a large bowl combine the ground chicken, panko, egg, parmesan, garlic powder, onion powder, and smoked paprika. Using a spoon or scoop, roll the mixture into 1 inch balls and place on the baking pan.
- Place baking pan on the middle rack of the oven and bake for 8 minutes. (They will finish cooking in the slow cooker)
- Remove and place the meatballs into a slow cooker.
- Pour buffalo sauce over the meatballs and toss to coat.
- Turn the slow cooker on low and cook for 2 hours.
- Serve with ranch dressing, celery, and carrot sticks.
Tips
This is a super simple recipe. In fact, it’s so simple that I only have two tips to help you make the best meatballs possible. That’s it. Two tips, and they’re so simple. It’s a theme with this recipe!
- Be sure you keep your meatballs around the same size to ensure even cooking. If some are very large and some are small, they won’t cook at the same rate. The ideal size is about 1 to 1 ½ inches in diameter.
- If you don’t want to use the slow cooker, you can bake the meatballs for about 25 minutes. After that, cover them with sauce and bake for an additional 5 minutes.
Serving Buffalo Chicken Meatballs
If you’re serving these meatballs as an appetizer or gameday treat, simply set the entire slow cooker out on the counter on a trivet and allow everyone to spoon out as much as they’d like. Don’t forget to include ranch dressing on the side to complete that classic flavor profile!
If you want to turn this into a zesty family dinner, serve the meatballs over a bed of white rice.
These buffalo chicken meatballs are perfect for a weeknight dinner, weekend party, potluck, gameday bash, or any laid-back get-together. They’re delicious, and everyone always comes back for more!
Storing Buffalo Chicken Meatballs
These meatballs will keep in the refrigerator in an air-tight container for up to seven days. For longer storage, you can freeze the meatballs for up to three months in an air-tight, freezer-safe container or heavy-duty freezer bag.
To defrost, simply place the meatballs in the slow cooker and let them defrost on high until heated through.
Give These Buffalo Chicken Meatballs a Try
These delicious buffalo chicken meatballs are full of flavor, not work. It only takes a few ingredients and a few minutes in the oven before they’re placed into a slow cooker to do their thing while you go about your day.
They’re absolutely delicious, and they’re so easy to make. Why wouldn’t you give them a try? Whip up a batch of these delicious meatballs, and I know you’ll love them as much as my family and friends do. You won’t regret giving this one a try!
Slow Cooker Buffalo Chicken Meatballs
Equipment
- rimmed baking sheet
- Slow Cooker
Ingredients
- 1 pound ground chicken
- ½ cup Panko
- 1 large egg slightly beaten
- ½ cup parmesan
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ cup buffalo sauce
- ¼ cup ranch dressing one of our favorite dips
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400°. Line a pan with tin foil and spray with nonstick cooking spray,
- In a large bowl combine the ground chicken, panko, egg, parmesan, garlic powder, onion powder, and smoked paprika.
- Using a spoon or scoop, roll the mixture into 1 inch balls and place on the baking pan.
- Place baking pan on the middle rack of the oven and bake for 8 minutes. (They will finish cooking in the slow cooker)
- Remove and place meat balls into a slow cooker. Pour buffalo sauce over the meatballs and toss to coat.
- Turn the slow cooker on low and cook for 2 hours.
- Serve with ranch dressing or one of our favorite dips, celery and carrot sticks.
- Enjoy every bite.
Notes
Ground Chicken - or ground Turkey
Panko - regular or seasoned
Egg
Parmessan - fresh grated is best or pregrated in the refrigerator section, not from the jar
Garlic powder
Onion powder
Smoked Paprika
Buffalo sauce - your favorite brand
Ranch Dressing - your favorite Tips:
To ensure even cooking be sure the meatballs are all around the same size in diameter. I prefer a 1 to 1 ½ inch meatball.
If you don’t want to use the slow cooker, bake meatballs for 25 minutes, then cover with sauce and bake for an additional 5 minutes. Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish.
Leave a Reply