Print

Easy Crockpot Buffalo Chicken Meatballs: Perfect Game Day Appetizer

crockpot buffalo chicken meatballs - featured image
Print Recipe

These Easy Crockpot Buffalo Chicken Meatballs are the ultimate game day appetizer—spicy, tangy, buttery, and impossibly tender. With just 10 minutes of hands-on prep, the slow cooker does the rest, making them perfect for parties and gatherings.

Ingredients

Scale
  • 2 pounds ground chicken (93% lean preferred)
  • 1 cup plain breadcrumbs (panko works well)
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 cup Frank’s RedHot Original sauce
  • 1/2 cup unsalted butter, cut into cubes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Ranch or blue cheese dressing for dipping
  • Celery sticks and carrot sticks for serving
  • Fresh chives or green onions, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, breadcrumbs, beaten eggs, Parmesan cheese, minced garlic, onion powder, salt, pepper, and parsley if using. Mix gently with your hands until just combined, about 30 seconds.
  3. Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs. You should get about 30 to 35 meatballs. Place them on the prepared baking sheet, spacing about an inch apart.
  4. Bake the meatballs for 12 to 15 minutes, until lightly golden on the bottom and just cooked through.
  5. While the meatballs bake, make the buffalo sauce. In a medium saucepan over low heat, combine Frank’s RedHot sauce, cubed butter, Worcestershire sauce, garlic powder, and smoked paprika. Whisk constantly until the butter is melted and the sauce is smooth, about 3 to 4 minutes. Remove from heat.
  6. Using tongs, transfer the browned meatballs to a 6-quart or larger slow cooker.
  7. Pour the buffalo sauce over the meatballs and gently toss to coat evenly.
  8. Cover and cook on low for 2 to 3 hours. Stir gently halfway through. After 2 hours, switch to ‘keep warm’ setting if holding for a party.
  9. Serve directly from the crockpot or transfer to a serving dish. Drizzle with extra sauce, garnish with chives or green onions, and serve with ranch or blue cheese dressing, celery, and carrot sticks.

Notes

Don’t skip browning the meatballs—it adds flavor and helps them hold together. For a milder version, use half the hot sauce and replace the rest with chicken broth. For extra heat, add 1 teaspoon cayenne pepper to the sauce. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: buffalo chicken meatballs, crockpot meatballs, game day appetizer, slow cooker meatballs, buffalo meatballs, easy appetizer

Find it online: https://lyrafeast.com/easy-crockpot-buffalo-chicken-meatballs-perfect-game-day-appetizer/