Buffalo chicken meatballs will be your new comfort food favorite! Ground chicken is mixed with buffalo sauce, breadcrumbs, cheese, and more for a batch of slightly spicy, juicy, and healthy chicken meatballs. They’re delicious on a sub with provolone cheese!
Meatball subs and I go way back. While I ate them every now and then, things really got heavy when we were moving a few years ago and trying to eat up all of the food from the freezer beforehand. That’s not exactly a hard task when it was filled with homemade food from mom! And I was especially jazzed when I happened upon a treasure trove of homemade meatballs.
So for a week I went to work with a homemade meatball parm sub for lunch, and to this day I look back on that week as my own golden era of bringing lunch to work.
Soon though my meatball stash ran out, and meatball subs went back to being an occasional treat.
Not anymore! These buffalo chicken meatballs are a zippy, flavorful, and easy lunch/dinner recipe to pull together and work perfectly on sub rolls. I might be clearing space in the freezer for a container (or two…) of these meatballs as we speak.
Easy ingredients and steps
These buffalo chicken meatballs are baked, but juicy and pretty healthy at that. You’ll need just eight ingredients, including:
- ground chicken
- an egg
- panko breadcrumbs
- grated Parmesan
- buffalo sauce
- minced or pressed garlic
- salt and pepper
Something to love about baked meatballs besides their simplicity is how little dishes they make dirty. All you have to do is combine all of the ingredients in a bowl, then scoop onto a baking sheet to cook. You can use a spoon, but usually I just use my hands. That way you can really integrate everything without overmixing.
Then once all of the ingredients are combined, a cookie scoop makes it so easy to portion out the meatballs. This ensures that the meatballs are uniform in size so that they can cook evenly. The one I usually use has a two-tablespoon capacity and yields 15 golf ball-sized meatballs, but you could also use an ice cream scoop that has that spring-action sweeping arm to release the contents.
These buffalo chicken meatballs cook at 400°F for 22-24 minutes, or until the center reaches 165°F — fully cooked. An instant-read thermometer makes this part a cinch.
Once these meatballs are cooked you could really go in any direction you like with them, but I’m partial to, my old favorite, meatball subs. Pop a few meatballs on a hoagie roll or your bread of choice, drizzle extra buffalo sauce if you like over top, and add some cheese (I like provolone) for a wholly satisfying, comfort food-esque sandwich.
To melt the cheese and heat everything up without the roll becoming too crisp in the process, I like to assemble the sub, wrap it in foil, and place in a hot oven (set at 350°F or so) for 5-10 minutes. This way the cheese melts, the meatballs are hot, and the bread stays soft.
This recipe for Italian baked turkey meatballs is popular both in my house and with blog readers — for good reason! They feature one of my favorite tips to yield juicy baked meatballs with lean meat. Grating the onion!
If you’re all about the zip from buffalo sauce, you may want to check out this slow cooker buffalo chicken. It’s another “throw everything in a bowl” type of recipe to cut down on dishes.
And the same goes for healthy buffalo chicken dip. Pureed white beans bulk out this creamy, totally satisfying game day classic made better for you.
- The yield and cook time is for buffalo chicken meatballs made with a two-tablespoon capacity cookie scoop. Increase or decrease cook time as needed if you’re making smaller or larger meatballs.
Buffalo Chicken Meatballs
For the meatballs:
- 1 lb ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup buffalo sauce
- 2 cloves garlic minced or pressed (about 1 tsp)
- 1/2 tsp salt
- 1/4 tsp ground pepper
For the subs:
- 4 hoagie rolls
- Provolone cheese
- Extra buffalo sauce (optional)
To make the meatballs:
- Preheat oven to 400°F. Line a large baking sheet with foil and spray it with cooking spray.
- In a large bowl, add all meatball ingredients and mix together until everything is combined evenly.
- Using a spoon or a cookie scoop (the scoop I used has a 2-tbsp capacity), scoop meatballs and place them on the prepared baking sheet, about an inch or so apart from one another.
- Bake for 22-24 minutes, or until meatballs are no longer pink and the internal temperature reaches at least 165°F. Let meatballs cool slightly on the baking sheet to reduce the possibility that they'll break apart when handling.
- Cut hoagie rolls in half. Add 3-4 meatballs to each roll and drizzle meatballs with additional buffalo sauce if you like. Add 1-2 slices of cheese over top.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.