buffalo meatballs
These spicy and flavorful buffalo meatballs are made with lean buffalo meat and coated in a tangy buffalo sauce. Perfect for appetizers or a hearty meal.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 food processor (optional)
- 1 microwave-safe bowl
- 1 whisk
Ingredients
- 1 pound ground buffalo meat
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper Adjust to taste
- ½ cup buffalo sauce Plus extra for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
- In a large mixing bowl, combine the ground buffalo meat, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, and cayenne pepper. Mix until well combined.
- Use your hands to form the mixture into meatballs, about 1 inch in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
- Bake the meatballs in the oven for 15-20 minutes, or until they are cooked through and slightly browned on the outside. You can use a meat thermometer to check for an internal temperature of 160°F (70°C).
- While the meatballs are cooking, prepare the buffalo sauce. In a microwave-safe bowl, heat the buffalo sauce for about 30 seconds to 1 minute, then whisk until smooth.
- Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the warmed buffalo sauce over the meatballs and gently toss to coat them in the sauce.
- Serve the buffalo meatballs hot, with extra buffalo sauce on the side for dipping.
Notes
For a milder flavor, reduce the amount of cayenne pepper.
These meatballs can be served alone or with veggies and ranch dressing as a dip.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.