Pioneer Woman Buffalo Chicken Meatballs

Pioneer Woman buffalo chicken meatballs are a quick baked dinner made with ground chicken, celery and buffalo sauce, ready in 50 minutes. They're an easy weeknight chicken dinner for game day, Sunday lunch, family supper or potluck night, and they're oven-baked so there's no frying.

Mix the ground chicken only until everything is barely combined, because the meat turns firm when it's worked too much. Overmix it and you end up with dense, tough meatballs instead of tender ones.

Tossing the baked meatballs in melted butter and buffalo sauce in a skillet coats every one in a glossy, spicy glaze. A cool cucumber salad with celery leaves and ranch on the side tames the heat, so the whole plate comes together as one meal.

Pioneer Woman Buffalo Chicken Meatballs

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

878

kcal

Tender, golden baked chicken meatballs get tossed in a buttery buffalo glaze until they shine. A crisp cucumber and celery leaf salad with ranch cools every bite.

Ingredients

• 1 1/2 lb. ground chicken
  

• 1/2 c. panko
  

• 1/4 c. finely diced celery
  

• 1/4 c. minced fresh chives
  

• 1 large egg
  

• 1 tsp. kosher salt, plus more to taste
  

• 1/2 tsp. black pepper, plus more to taste
  

• 2 tbsp. ranch dressing
  

• 4 tbsp. salted butter
  

• 3/4 c. buffalo sauce
  

• 3/4 c. mayonnaise
  

• 1/2 c. sour cream
  

• 2 tbsp. fresh dill, minced
  

• 1 tbsp. minced fresh chives
  

• 1 tbsp. distilled white vinegar
  

• 1 tsp. Worcestershire sauce
  

• 1/4 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 1 clove garlic, finely grated
  

• 2 English cucumbers, thinly sliced
  

• 1/2 c. yellow celery leaves
  

• 1/4 c. ranch dressing
  

• Kosher salt and black pepper, to taste
  

Directions

• Preheat and mix: Preheat the oven to 425°F and line a baking sheet with parchment paper. Then stir 1 1/2 pounds ground chicken, 1/2 cup panko, 1/4 cup diced celery and 1/4 cup minced chives together gently. Add 1 egg, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons ranch dressing, mixing only until combined.
• Shape the meatballs: Form the mixture into balls of about 2 tablespoons each and set them on the baking sheet. A cookie scoop keeps them even and keeps you from overworking the meat.
• Bake the meatballs: Bake the meatballs for about 20 minutes. They're ready when they turn golden brown and cook through.
• Make the buffalo glaze: Melt 4 tablespoons salted butter with 3/4 cup buffalo sauce in a large nonstick skillet over medium-low heat, stirring to combine. Then add the cooked meatballs and toss until each one is coated.
• Stir the ranch dressing: Stir 3/4 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons minced dill and 1 tablespoon minced chives together in a bowl. Add 1 tablespoon white vinegar, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 grated garlic clove. Refrigerate it for at least 15 minutes and up to 1 day.
• Toss the salad: Combine 2 sliced English cucumbers, 1/2 cup yellow celery leaves and 1/4 cup ranch dressing in a bowl, then toss. Season with salt and pepper to taste.
• Serve: Serve the meatballs alongside the cucumber salad. Pass the remaining ranch dressing at the table for dipping.

Tools for this recipe

• Nordic Ware half sheet pan, OXO medium cookie scoop, Reynolds unbleached parchment paper, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works in the same amount, and the bake time stays about the same. Pick one that isn't extra lean, since fattier turkey keeps the meatballs juicier.

How do I store leftover buffalo chicken meatballs?

Keep them in an airtight container in the fridge, and they'll hold for about 3 days. Reheat them in a 350°F oven so they don't dry out.

Can I make these ahead of time?

You can mix and shape the meatballs a few hours ahead and keep them covered in the fridge until baking. The ranch dressing can be made up to 1 day ahead, which leaves only the glaze and salad for dinnertime.

Can I make these in an air fryer?

An air fryer can work if you cook the meatballs in a single layer without crowding. Check that they're golden and cooked through, then toss them in the buffalo butter as usual.

What's the most common mistake with these meatballs?

Overmixing the chicken is the big one, since it makes the meatballs tough and dense. Stir just until combined and shape them gently.