Buffalo Chicken Meatballs

Submitted by Paulene Christie

Buffalo Chicken Meatballs

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Serving: 40
Prep Time 20 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 50 mins
Servings 40



  • 1kg chicken mince
  • 1/2 cup grated parmesan cheese
  • 1/3 fine dry breadcrumbs
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp cracked black pepper


  • 400mls of your favourite buffalo wing sauce (I love Sweet Baby Rays brand)

To garnish

  • 2 Tbsp chopped fresh chives or garlic chives
  • 3-4 Tbsp garlic aioli dressing (Alternative: use Ranch dressing instead if you prefer)
  • Toothpicks to serve


  • Combine all meatball ingredients into a large mixing bowl
  • Mix well to combine and using clean hands roll into approx. 40 small meatballs
  • Place 200ml of buffalo sauce into slow cooker and gently place the raw meatballs into the sauce
  • A single layer is ideal but if you have to double up some that's ok too
  • Pour remaining 200ml of buffalo sauce over the meatballs and cook on low for 3.5hours
  • DO NOT stir meatballs or move them until final hour. This will ensure they stay intact perfectly. They can be gently stirred in that last hour to ensure all are well coated in the sauce.
  • To serve, place meatballs in serving plate with some of the buffalo sauce spooned over them
  • Drizzle meatballs lightly with aioli sauce (as pictured)
  • Scatter with diced chives then place toothpick in each meatballs and serve hot!
Tried this recipe?Let us know how it was!

4 thoughts on “Buffalo Chicken Meatballs”

  1. Really loved these and would make again. I served with coleslaw, fries and blue cheese dressing. Would go well with corn cobs, baked potato and salad.

  2. I made these, they were delicious, I tweaked it a little, I don’t like thyme so added coriander instead, I also left out the breadcrumbs, served with bread and salad 🤤

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