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+ servings

Buffalo Chicken Meatballs

5 from 2 votes
Nicole Modic
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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The answer to your perfect party appetizer dreams has come true. These Buffalo Chicken Meatballs are a real crowd pleaser, and are infinitely better than those frozen meatballs you can find at the grocery store. They're gluten-free from a special ingredient (hint:a way better alternative to bread crumbs) and they're so good, you'll want to eat the whole tray.


  • 1 1/2 Pounds Ground Chicken both white and dark meat
  • 1/2 Cup Tortilla Chips very finely crushed, or pulsed in a food processor
  • 1 Egg beaten
  • 1 Carrot finely grated
  • 1 Celery Stalk finely grated
  • 3 Green Onions finely minced
  • 4 Garlic Cloves mashed
  • 1/2 Teaspoon Paprika
  • 3/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup Buffalo Sauce
  • 3/4 Cup Ranch Dressing


  • Preheat the oven to 400 F.
  • Line a baking sheet with parchment paper or spray it well with cooking spray so that the meatballs don’t stick.
  • In a large bowl, mix the chicken, crushed tortilla chips, egg, 1/4 cup of the buffalo sauce, carrot, celery, green onions, paprika, salt, and pepper. I recommend using your hands to really mix everything together well.
  • Use a spoon or small cookie scoop to form meatballs and line them up on the baking sheet.
  • Bake for 18-20 minutes, or until the chicken is cooked through.
  • Once cooked, transfer meatballs to a bowl and toss them with remaining 1/4 cup buffalo sauce.
  • Sprinkle with extra green onion. Add toothpicks and serve with ranch dressing on the side!

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