Air fryer buffalo meatballs are juicy chicken meatballs coated in tangy buffalo sauce with crispy exteriors. They go from mixing bowl to table in under 20 minutes and work equally well as a quick dinner or crowd-pleasing appetizer when time isn’t on your side.
What makes these meatballs special is how the air fryer creates that perfect outer crust while keeping the inside tender and juicy. These meatballs give you the delicious buffalo wing flavor you love with much less mess than traditional wings!
Are you worried about dry chicken meatballs? I was, too, until I started making them in the air fryer. The quick cooking time in the air fryer means the meat stays moist and juicy inside, unlike oven-baked versions that can dry out before properly browned.
You can use these in so many different ways! Serve them over rice for a proper dinner, stuff them in slider buns for mini sandwiches, or put out toothpicks and watch them disappear as an appetizer.
Let me show you the simple steps to making these delicious meatballs, along with all my best tips and tricks. Roll, air fry, sauce, and serve, and dinner will be ready faster than delivery.
Looking for more easy air fryer dinner recipes? Try air fryer jerk chicken skewers, air fryer salmon caesar salad, or air fryer pineapple chicken.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Ground chicken is perfect for that classic buffalo wing flavor. You could also use ground turkey if you have it.
- Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs, which helps keep the meatballs from becoming too dense.
- Celery
- Buffalo sauce: I usually reach for Frank’s Red Hot Buffalo Sauce, but any buffalo sauce you love will work great. You can always adjust the amount to make them milder or spicier.
- Butter
- Egg
- Salt
- Pepper
How to Make Air Fryer Buffalo Meatballs
- In a large bowl, combine the ground chicken, panko breadcrumbs, chopped celery, egg, salt, and pepper.
- In a microwave-safe bowl, melt your butter (about 30 seconds should do it), then stir in the buffalo sauce. Set aside a little bit for dipping later.
- Pour most of the buffalo butter mixture into your meat mixture. Mix everything, but don’t overmix, as overmixing can make your meatballs tough.
- Wet your hands with water before rolling the meatballs. This prevents the mixture from sticking to your hands and makes the process much easier. Aim for meatballs about 1-1.5 inches in diameter.
- Place meatballs in the air fryer basket. Don’t stack them, and ensure some space between them. Cook at 400 degrees F for 8 minutes. Check the internal temperature to make sure it reaches 165 degrees F.
- Once cooked, toss those beautiful meatballs in your reserved buffalo sauce mixture.
Serving Ideas
My family’s favorite way to enjoy these air-fried Buffalo meatballs is as an appetizer with classic buffalo wing accompaniments. I arrange them on a platter surrounded by celery and carrot sticks, with a bowl of creamy blue cheese dressing for dipping. It’s like having all the flavors of buffalo wings but way less messy!
These are also great as a meal. Here are some of my go-to serving suggestions:
- Add to a sub roll with melted provolone cheese and extra buffalo sauce for a meatball sub with a kick.
- Serve over cauliflower rice or regular rice with extra sauce drizzled on top.
- Add to a green salad with ranch dressing for a protein-packed lunch.
- Pile them into slider buns with a slice of cheese for game day mini sandwiches.
No matter how I serve them, I always put extra buffalo sauce, blue cheese, or ranch dressing on the side.
How to Store
These buffalo chicken meatballs keep well, perfect for meal prep or making ahead for parties. I often make a double batch to have leftovers! Place cooled meatballs in an airtight container and store in the fridge for up to 4 days.
They also freeze beautifully! Let them cool completely, then place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer bag or container, and they’ll keep for up to 3 months.
You can reheat them in the microwave for 1-2 minutes or warm them in a 350-degree F oven for about 10 minutes. In the air fryer, a quick 2-3 minutes at 350 degrees F works great for reheating without drying them out.
Remember to always check that they’re heated to the center before serving. When reheating, add a fresh coating of warm buffalo sauce to keep them nice and saucy!
Tips & Tricks
Be sure to check out the step by step instructions
- When combining your ingredients, mix just until everything is incorporated. Overmixing can make your meatballs tough and dense. I usually mix with my hands because it gives me better control and allows me to feel when everything is evenly distributed.
- Using wet hands to roll the meatballs makes it easier. The moisture prevents the meat mixture from sticking to your hands, making the process much cleaner and faster.
- Keep your meatballs consistent at about 1 to 1.5 inches in diameter. This size is perfect for cooking evenly and serving.
- Don’t skip checking the internal temperature! Chickens need to reach 165 degrees F to be safe to eat. I always use my meat thermometer because guessing isn’t worth the risk. Plus, it ensures your meatballs are perfectly cooked – not dried out or undercooked.
- When coating the cooked meatballs with sauce, be gentle! Vigorous stirring can break them apart.
Reader Questions
Yes! I often make a double batch and freeze half for later. Form the meatballs on a parchment-lined baking sheet and freeze until solid. Then, transfer to a freezer bag for up to 3 months. When ready to cook, add 2-3 minutes to the cooking time.
Absolutely! Ground turkey works excellently as a substitute. Just remember that turkey can be a bit leaner than chicken so that the meatballs might be slightly less juicy.
If your meatballs are crumbling, there might not be enough binding ingredients. Make sure you’re using the whole egg and the correct amount of breadcrumbs. Also, handle them gently when coating with sauce.
The heat level depends entirely on your buffalo sauce. I use Frank’s Red Hot Buffalo sauce for medium heat, but you can choose mild or hot according to your preference. You can always start with less sauce and add more to taste.
Yes, it will take longer than you use the air fryer. Preheat the oven to 375 degrees F. Put the meatballs on a baking sheet lined with parchment paper. Place the baking sheet in the oven and bake for 25-30 minutes.
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Air Fryer Buffalo Meatballs Recipe
Ingredients
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 4 tablespoons celery finely chopped
- 4 tablespoon butter
- 5 tablespoons buffalo sauce
- 1 egg
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
Instructions
- Mix all ingredients for the meatballs in a bowl, except for the butter and buffalo sauce.1 pound ground chicken, 1/2 cup panko breadcrumbs, 4 tablespoons celery, 1 egg, 1/2 teaspoon salt, 1/3 teaspoon pepper
- In a microwave, mix the butter with the buffalo sauce. Stir until smooth.4 tablespoon butter, 5 tablespoons buffalo sauce
- Add the buffalo sauce to the meatball mixture, reserving some for dipping.
- Mix everything thoroughly. Using wet hands, form the meatballs from the mixture, about 1-1.5 inches in diameter.
- Put the meatballs in the air fryer basket and cook at 400 degrees F for 8 minutes, or until the meatballs reach 165 degrees F internally.
- Transfer the meatballs to a bowl and add the remaining buffalo sauce. You can reheat the sauce if needed. Feel free to add more buffalo sauce and melted butter if desired. Mix gently to coat each meatball.
- Oven Baking InstructionsYou can also bake these in the oven. If the oven is baking, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the baking sheet in the oven and bake for 25-30 minutes until the internal temperature reaches 165 degrees F internally.
Notes
- Serve with blue cheese dip, vegetables, or other sauces you prefer.
- Using wet hands to roll the meatballs makes it easier. The moisture prevents the meat mixture from sticking to your hands, making the process much cleaner and faster.
- Keep your meatballs consistent at about 1 to 1.5 inches in diameter. This size is perfect for cooking evenly and serving.
- Don’t skip checking the internal temperature! Chickens need to reach 165 degrees F to be safe to eat. I always use my meat thermometer because guessing isn’t worth the risk. Plus, it ensures your meatballs are perfectly cooked – not dried out or undercooked.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
