Buffalo Chicken Meatballs Recipe
Buffalo chicken meatballs sound like a fiery party on your plate, right? Well, hold onto your napkins—these vegan bites pack all that bold, spicy punch without any poultry drama. Crispy, tangy, and perfectly saucy, these plant-based balls bring the heat with buffalo-style zest that’s sure to impress. Forget bland appetizers—these will have your taste buds dancing and your guests begging for the recipe. Whether you’re hosting or just treating yourself, these meatballs deliver comfort and kick in every bite. Ready to spice up dinner and prove vegan can be wildly delicious? Let’s roll.
Buffalo Chicken Meatballs Recipe
Vegan buffalo “chicken” meatballs with a spicy, tangy sauce that delivers bold, plant-based flavor and crunch.
Ingredients
- 1 lb vegan ground “chicken” substitute
- 1 cup breadcrumbs
- 1/2 cup unsweetened plant-based milk
- 1/4 cup hot sauce vegan
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 cup vegan ranch or blue cheese dressing optional
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix vegan ground “chicken,” breadcrumbs, plant milk, garlic, onion powder, salt, and pepper.
- Form mixture into 1-inch meatballs and place on baking sheet.
- Bake for 20 minutes until crispy and golden.
- Meanwhile, whisk hot sauce and olive oil in saucepan; warm gently.
- Toss baked meatballs in buffalo sauce until fully coated.
- Serve with vegan ranch or blue cheese dressing, if desired.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
Vitamins and minerals (per serving)
- Calcium: 15%
- Iron: 12%
- Vitamin B6: 10%
- Vitamin C: 8%
- Magnesium: 7%
Additional notes/tips to enhance flavor
- Add extra cayenne for a fiercer kick.
- Use gluten-free breadcrumbs to make it allergy-friendly.
- Serve with celery sticks for classic buffalo vibes.
