21 Day Fix Buffalo Chicken Meatballs

21 Day Fix Buffalo Chicken Meatballs

Spicy, cheesy, and perfectly poppable, Stuffed Buffalo Chicken Meatballs are the ultimate appetizer to serve for the big game. Enjoy all the flavor of a buffalo wing without the mess & fuss.

Yields:  16 meatballs (3 meatballs = 1 red container)


  • 1 egg white
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup panko bread crumbs (can use regular bread crumbs)
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound 99% fat-free ground chicken breast
  • 1 container feta cheese (optional)
  • 4 tablespoons butter
  • 1 cup Franks red hot sauce


  1. Preheat oven to 400°F.
  2. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine.
  3. Add ground chicken then mix until combined – do not overmix or meatballs will be tough.
  4. Divide chicken mixture into quarters, then each quarter into 4 balls.
  5. Optional: Press a small pinch of Feta into the center of each ball then close mixture around cheese to seal.
  6. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.
  7. Melt butter in hot sauce in a crock pot or large stock pot and stir to combine. Add cooked meatballs then use a spoon to coat in sauce.
  8. Place a lid on top and turn heat to low to keep warm.
  9. Serve over a bed of zoodles or jasmine rice or wrapped around bib lettuce for a meatball “lettuce” sub sandwich.