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Buffalo Chicken Meatballs with Light Ranch Sauce

Get set for game day with these delicious Buffalo Chicken Meatballs and Light Ranch Sauce! Perfect for when you're hosting friends, cheering on your team or simply craving a savory and delicious meal.

Let's break it down: Fresh chicken breasts and thighs are blended in a food blender. Green onions, garlic, hot sauce, eggs, breadcrumbs and salt are mixed in to create the flavorful bite-sized buffalo chicken meatballs.

The meatballs are then slow-cooked and covered with buffalo sauce. When they’re done, you’ll have spicy, tender chicken meatballs that are ready to be enjoyed.

We all know buffalo chicken isn’t complete without cool ranch. So, we’ve got an easy homemade ranch sauce recipe that’s perfect for dipping the spicy chicken meatballs. The ingredients are simple, comprised of a combination of ranch dressing and sour cream, ready to balance out the spicy kick from the buffalo sauce.

These Buffalo Chicken Meatballs are a delicious party appetizer made with simple ingredients. Serve these to your guests and have this recipe be your favorite on Game Day.

Prep Time:  10 minutes   |    Cook Time:  2 hours, 5  minutes   |    Total Time:  2 hours, 15  minutes   |    Servings:  6

Ingredients:

Buffalo Chicken Meatballs:

  • 8 ounces  Kirkwood  or  Never Any!  Fresh Boneless Skinless Chicken Breasts
  • 8 ounces  Kirkwood  Boneless Skinless Chicken Thighs
  • 2 tablespoons chopped green onion, plus additional for garnish
  • 2 teaspoons minced garlic
  • 3/4 cup  Burman's  Hot Sauce, divided  
  • 2  Goldhen  Large Eggs
  • 3/4 cup  Chef's Cupboard  Panko Breadcrumbs
  • ½ teaspoon  Stonemill  Iodized Salt

Light Ranch Sauce:

  • ¼ cup  Fit & Active  Light Ranch Dressing
  • ¼ cup  Friendly Farms  Light Sour Cream

Directions:

  1. For the buffalo chicken meatballs: Add chicken to a food processor and pulse until roughly chopped. Transfer to a medium bowl and mix with green onions, garlic, ¼ cup hot sauce, eggs, breadcrumbs and salt. Form into bite-sized balls.
  2. Pour ¼ cup of hot sauce into slow cooker then add meatballs. Cover with remaining ¼ cup hot sauce.
  3. Turn slow cooker to high for 2 hours.
  4. For the light ranch sauce: In a small bowl, stir together ranch and sour cream. Keep refrigerated.
  5. Transfer meatballs to a serving platter, cover and keep warm. Strain remaining sauce into a small sauce pan. Cook on high and reduce for 5 minutes. Pour over meatballs. Garnish with ranch sauce and green onions.  

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen