Spicy Buffalo Chicken Meatballs with Ranch Dip

Get ready to wow your taste buds and your friends with these zingy , flavor-packed meatballs!

These Spicy Buffalo Chicken Meatballs are the ultimate party appetizer or game-day snack, served alongside a cool, creamy ranch dip that balances out the heat perfectly.

Whether you're hosting a crowd or just craving something bold and delicious, this recipe is your ticket to easy, crowd-pleasing goodness.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Gather all your ingredients before diving in—it’s like setting the stage for a cooking show! Finely chop fresh parsley (or grab some pre-chopped if you’re short on time), measure out your buffalo sauce, and mix up the ranch dip. Having everything ready will make the process smooth as butter.

Step 2: Mix and Form the Meatballs
In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, and spices. Use your hands to gently mix everything together—don’t overwork it, or the meatballs might turn tough. Roll the mixture into evenly sized balls, about 1.5 inches each. Pro tip: Wet your hands slightly to prevent sticking!

Step 3: Cook Until Golden Perfection
Heat a skillet with a drizzle of olive oil over medium heat. Add the meatballs and cook until golden brown on all sides, flipping them carefully with tongs. Once they’re nicely seared, transfer them to a baking sheet and finish cooking in the oven for juicy, tender results. Imagine those little orbs glistening with promise!

Step 4: Toss in Buffalo Sauce
While the meatballs bake, warm your favorite buffalo sauce in a small saucepan. Once the meatballs are done, toss them gently in the sauce until fully coated. The glossy red coating should cling beautifully to every nook and cranny of the meatballs. Picture-perfect spicy bliss!

Step 5: Whip Up the Ranch Dip
In a separate bowl, stir together Greek yogurt, buttermilk, dried dill, garlic powder, and a pinch of salt. Taste and adjust seasoning as needed. Chill the dip while the meatballs cool slightly—it’s the perfect cooling counterpart to the fiery kick of the buffalo sauce.

Pro Tips

Use Panko Breadcrumbs : They give the meatballs a lighter texture compared to regular breadcrumbs.
Don’t Skip the Egg : It acts as a binder to keep the meatballs from falling apart during cooking.
Double the Dip : Extra ranch never goes to waste—it’s great for veggies, chips, or even drizzling over salads!
Make Ahead : You can prep the meatball mixture a day in advance and store it in the fridge until ready to cook.
Adjust Spice Levels : If you’re sensitive to heat, mix in a dollop of honey or butter to mellow out the buffalo sauce.

Storage

Refrigerate : Store leftover meatballs in an airtight container for up to 3 days.
Freeze : Place cooled meatballs in a freezer-safe bag or container; they’ll last up to 3 months. Reheat in the oven or microwave.
Dip Storage : Keep ranch dip refrigerated for up to 5 days. Stir well before serving.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Cooking Method: Baking, Frying, Sauteing

Cuisine: American Favorites

Courses: Appetizers & Snacks, Main Courses

Difficulty: Beginner

Servings: 8

Calories: 220

Best Season: Suitable throughout the year

Description

These Spicy Buffalo Chicken Meatballs are packed with zesty flavor and served with a refreshing ranch dip. Perfect for parties, game nights, or anytime you need a quick, satisfying snack.

Ingredients

For the Meatballs:

1 lb ground chicken
1/2 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional for extra spice)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
3/4 cup buffalo sauce

For the Ranch Dip:

1/2 cup plain Greek yogurt
2 tbsp buttermilk
1 tsp dried dill
1/2 tsp garlic powder
Pinch of salt

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, panko breadcrumbs, egg, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper. Mix gently with your hands until just combined.
3
Roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
4
Heat olive oil in a skillet over medium heat. Sear the meatballs on all sides until golden brown, about 2-3 minutes per side. Transfer the seared meatballs back to the baking sheet.
5
Bake the meatballs in the preheated oven for 10-12 minutes, or until cooked through.
6
While the meatballs bake, warm the buffalo sauce in a small saucepan over low heat. Toss the baked meatballs in the sauce until fully coated.
7
For the ranch dip, whisk together Greek yogurt, buttermilk, dried dill, garlic powder, and salt in a small bowl. Chill until ready to serve.
8
Serve the meatballs warm with the ranch dip on the side. Garnish with chopped parsley if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 9g14%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 4g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Customizable Heat : Adjust the amount of cayenne pepper or buffalo sauce based on your spice tolerance.
Gluten-Free Option : Swap panko breadcrumbs for gluten-free breadcrumbs.
Dairy-Free Dip : Substitute Greek yogurt with coconut yogurt and omit buttermilk or use almond milk with a splash of lemon juice.
Meal Prep Friendly : These meatballs freeze beautifully for future snacking emergencies.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Buffalo chicken, spicy appetizers, meatballs, ranch dip, game-day snacks

Read it online: https://shortcuttodelicious.com/recipe/spicy-buffalo-chicken-meatballs-with-ranch-dip/