Buffalo Chicken Meatballs made in the slow cooker! It’s an easy chicken recipe packed with flavour and perfect for game day, meal prep, or a healthy, family-friendly meal.
Buffalo Chicken Meatballs Recipe
I’m showing you how to make my slow cooker Buffalo chicken meatballs. Now, these are a super fun alternative to a traditional Buffalo wing. They’re made with lean ground chicken. You could also use Turkey baked in the oven and then finished in the slow cooker.
These meatballs are excellent for meal prep, perfect for a crowd, and delightful if you enjoy a good meatball. Because I love a good meatball, now, you can easily double or triple this recipe.
Then you would store them in an airtight container and let them last in your fridge for up to five days or in your freezer for up to three months. And we love to serve them with my homemade Greek yoghurt blue cheese dressing.
Buffalo Chicken Meatballs Ingredients
- 1/2 cup Panko breadcrumbs
- One lb. lean ground chicken
- 1/2 cup cauliflower rice
- One egg
- 1/2 teaspoon onion powder
- 3/4 cup buffalo wing sauce
- Half teaspoon smoked paprika
- 1/2 teaspoon salt
- Half teaspoon black pepper
- 1/4 cup chopped parsley
- Preheat oven to 350 F
- Line a rimmed baking sheet with a Silpat mat or parchment paper and set it aside.
- In a large bowl, combine; ground chicken, egg, bread crumbs, cauliflower rice, onion powder, garlic powder, parsley, salt, and pepper. Use your hands and gently mix just until everything is incorporated.
- Kindly grab a hearty tablespoon of the mixture roll in between the palms of your hand to form a ball.
- Place on a baking sheet and continue until you have rolled all the balls.
- Bake in the oven for ten minutes and then transfer to a crockpot. Cover with buffalo sauce and cook for two hours.
- Serve with carrots, celery, and blue cheese dressing. Enjoy!
Serving: 5meatballs | Calories: 216kcal | Carbohydrates: 7g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1817mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 2mg
HowTo Make Buffalo Chicken Meatballs
So the first thing I’m going to do is preheat my oven to 350 degrees Fahrenheit. Then over here, I have a rimmed baking sheet which I’m going to line with some parchment paper. You could also do this with a Silpat mat or a little cooking spray. You want to make sure that the meatballs don’t stick.
Then everything else happens in one large Bowl. So in my Bowl, I have £1 of organic lean ground chicken. It could also be ground Turkey if you prefer. And to that, I’m going to add one egg, one, two. A cup of panko breadcrumbs.
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Now, panko breadcrumbs are Japanese Breadcrumb. They’re a little bit earlier and lighter than a traditional Breadcrumb. And I also have half a cup of cauliflower rice that I buy frozen, and then I let it defrost on the counter.
It is not only a great way to add some extra veggies to the dish, but it’s a straightforward way to pull back on the bread crumbs. Next, I’ll add half a teaspoon each of garlic powder, onion powder, smoked paprika, one of my personal favourites, sea salt, and black pepper.
And then, for a little bit of colour and fresh flavour, I’m going to add in a quarter cup of finely chopped parsley as well. And if you don’t have any fresh parsley, add a heaping tablespoon of dried parsley.
Once I have everything in my Bowl, I will use my hands because it’s the easiest way to mix everything. And you’re going to notice that this mixture is pretty sticky. So it can be beneficial to have a bowl of cold water nearby when you’re ready to roll your meatballs because that will help prevent the mixture from sticking to your hands.
So this looks good. Once I’ve got it all mixed, I’m just going to give my hands a quick wash. Then I’m going to dampen them with the water and then scoop up about a heaping tablespoon of the meat mixture and loosely roll it into a ball.
It’s kind of like a roll and shape, roll and shape until it looks just like that. Then I’ll place that on my prepared baking sheet and repeat until I’ve worked through all of the meatball mixtures, being sure to keep my hands nice and damp as I go.
And you’re going to see that if you keep them about the size that I have them here, you’ll end up with 20 meatballs.
So then, from here, I’m just going to pop them in the oven for ten minutes. It’s not going to Cook them through. They are not edible after ten minutes. But what it does is it just sets the meatballs up.
If I were to put them directly into the crockpot when they were not set up, they would end up cooking into each other, and they might not hold their shape.
Alternatively, if you were looking for a speedy cooked meal, you could leave it all in the oven and cook all for 2025 minutes or until the internal temperature of the meatball hits 165 degrees Fahrenheit.
Then, toss them in your Buffalo sauce and enjoy. But I prefer to finish them in the slow cooker because, number one, they are super tender when they’re done.
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And number two, often I will prep them up to the baking stage, and then I’ll store those partially cooked meatballs in the refrigerator. And then, during the week, when I don’t have time to do all the prep work, I can pop them into my slow cooker, and a couple of hours later, we have what tastes like a freshly cooked meal.
Okay, so after ten minutes, you’re going to see that the meatballs have been set up. So from here, all I do is transfer them into my slow cooker. And if you need to do some in a double layer, that’s fine.
And then I’m just going to cover them with three-quarters of a cup of Buffalo Wing sauce. Now, I love the Primal Kitchen Buffalo Wing Sauce. I honestly think this is the best-tasting wing sauce that I have tried.
And it’s tangy and creamy and dairy-free, so it gets all of that richness from cashews. So I highly recommend this one. I will link it for you down in the description box below, and I’ll also provide you with a discount code if you want to give it a try.
But you can, of course, also use whatever your personal favourite Buffalo Wing sauce is. They would all get the job done. So from here, I’m just going to pop on the lid, set the slow cooker to low, and let this go for two, two, and a half hours.
And the meatballs are going to be perfectly cooked, tender, delicious, and ready to go. Now, as promised, while that’s happening, I’m going to show you how to make my favourite Greek yoghurt blue cheese dressing.
This dressing is so good. It’s tangy and rich and creamy. And instead of using a base of sour cream and a lot of Mayo, we’re using some Greek yoghurt, which is fantastic because it’s also high in protein, and it gives us that same rich, creamy texture.
So in my Bowl, I have three-quarters of a cup of plain Greek yoghurt. You could do non-fat, 2% total fat, whatever you fancy.
And then I have one tablespoon of Mayo, just because I like the Tang that Mayo adds. Then I’m going to add two cloves of crushed garlic. Or you could do one massive fat one and two and a half ounces of blue cheese crumbled up, which is about half a cup.
Now, I recommend that you buy your blue cheese in a block and then crumble it yourself because you’re always going to get the best flavour, the best texture, and the best quality. Then I have a tablespoon of white wine vinegar one four cups of milk.
I’m using 2% milk and then a fat pinch of sea salt and some black pepper. That is it. Could you give it a good mix? You’re going to see it’s vibrant and creamy. And you get that beautiful blue cheese flavour from the blue cheese and that creamy texture from the yoghurt.
It’s so good. My husband and I love adding this to salads during the week, and I also love having it on hand. So if the kids come home from school and they want a snack, they’re more inclined to Munch on some veggies if they can dip them in something delicious like this.
We love to serve these with some celery and carrots and that creamy Greek yoghurt blue cheese dressing, but we also enjoy them over the top of the salad alongside some roasted veggies or steamed veggies or onions on top of some Brown rice or some quinoa. The options are truly endless.
And, of course, they are the perfect appetizer for Super Bowl Sunday or, really, any game day, for that matter. So I’m super excited for you to give them a try.