Spicy, saucy, and a little bit sassy – say hello to your new favorite game time snack!

These Skinny-ish Air Fryer Buffalo Chicken Meatballs are loaded with flavor and pack just the right amount of heat, all while being a healthier twist on traditional buffalo wings. Whether you’re looking for the perfect party appetizer or a weeknight dinner that’ll satisfy the whole family, this recipe is sure to hit the spot.

Why I Love This Recipe

I’ve always been a fan of meatballs – they’re a versatile, bite-sized delight that you can dress up for any occasion. Whether it’s pairing them with pasta or serving them as a game-day snack, meatballs are a crowd-pleaser. But, let’s be real: sometimes traditional meatballs can feel a bit heavy. That’s where these buffalo chicken meatballs come in!

They combine lean ground chicken with a blend of simple ingredients like panko bread crumbs, onion, garlic, and, of course, buffalo sauce to create a lighter, yet equally delicious alternative to traditional meatballs. And let’s not forget about that homemade skinny ranch dressing – tangy, creamy, and perfect for dipping. Plus, using the air fryer makes these meatballs a breeze to whip up. You get that satisfying crispiness without all the oil or hassle of frying.

Plus, popping these babies into the air fryer rather than the oven not only makes them cook faster, but it adds an extra bit of crispiness that makes them absolutely irresistible!

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

What Makes This Recipe “Skinny-ish”?

These healthy buffalo chicken meatballs swap out some of the heavier ingredients in favor of lighter alternatives. For starters, we’re using lean ground chicken instead of beef or pork, keeping the fat content lower while still providing plenty of protein. The panko bread crumbs add just the right amount of texture without weighing the meatballs down, and baking them in the air fryer means you can avoid extra oil while still achieving a crispy exterior.

And let’s talk about the ranch! Instead of using the usual heavy sour cream, I make a skinny ranch with Greek yogurt, a splash of nut milk, and some tangy ranch seasoning. It’s the perfect complement to the spicy kick of the buffalo meatballs.

Ingredients you’ll need

For the meatballs:

1 Lb ground chicken (lean, not extra lean)
1/3 Cup panko breadcrumbs
1/2 yellow onion, diced
2 Cloves garlic, minced
2 eggs, lightly beaten
2 Tbsp Parmesan cheese
2 Tbsp buffalo sauce (reserve additional 1/4 cup for coating)
1 Tbsp chopped cilantro

For the skinny ranch:

1/2 Cup plain Greek yogurt
1/2 Packet Hidden Valley Ranch dressing seasoning
Juice from 1/2 lemon
Splash of plain nut milk

Here’s how you’ll make my Skinny-ish Air Fryer Buffalo Chicken Meatballs with Skinny Ranch:

Preheat your air fryer to 400°F.
In a large mixing bowl, combine all ingredients for the meatballs, adding chicken last. Use clean hands or a fork to gently mix the meatball mixture until combined.
Use a cookie scoop to measure out your meatballs. Roll them into balls and place them on a baking sheet lined with parchment paper.
Spray your air fryer basket with a little bit of olive oil to prevent sticking, then add your meatballs in a single layer. You may need to work in batches, depending on the size of your air fryer.
Air fry for about 10 minutes, flip, then cook for another 7-8 minutes.
While meatballs cook, mix all ingredients for the skinny ranch together, adjusting the seasoning to your taste.
In a small bowl, combine reserved buffalo sauce and chopped cilantro.
Pour sauce over top of cooked meatballs and coat gently. Dip into skinny ranch and enjoy!

Storing and Reheating Leftovers

If you have any leftover meatballs, store them in an airtight container in the fridge. To reheat, pop them back into the air fryer at medium heat (about 350°F) for a few minutes until warmed through, or use the microwave if you’re in a rush.

Tips for Perfect Buffalo Chicken Meatballs

Here are some of my favorite tips to make sure your buffalo chicken meatballs come out perfectly every time:

Don’t overmix the meatball mixture: This can make your meatballs tough. Instead, use clean hands or a fork to gently combine the ingredients.
If you’re prepping these for meal prep, you can store any leftover meatballs in an airtight container in the fridge for up to 3 days. They’re also freezer-friendly for those busy weeknights when you need something fast!
If you’re feeling fancy, try sprinkling blue cheese crumbles or green onions over the meatballs after tossing them in the remaining buffalo sauce for a fun twist.
For a little extra heat, add some red pepper flakes to the meatball ingredients or use a hotter wing sauce like Frank’s RedHot.

Can I Use a Slow Cooker for This Recipe?

If you don’t have an air fryer, don’t worry! You can absolutely make these buffalo chicken meatballs in a slow cooker. Simply brown the meatballs in a large skillet on medium-high heat before transferring them to your slow cooker. Cover them with buffalo sauce and cook on low for 4-5 hours until they’re fully cooked and tender.

Serving Suggestions

These delicious buffalo chicken meatballs are perfect on their own, but here are a few ways you can serve them:

Pair with some celery sticks and carrot sticks for that classic buffalo wings experience.
Serve them over cauliflower rice or a simple green salad for a low-carb recipe option.
Turn them into a fun twist on buffalo chicken pizza by serving them alongside a pizza crust and some marinara sauce.

So there you have it – my easy Buffalo Chicken Meatballs Recipe that’s perfect for any occasion. Try them out and let me know what you think in the comments below!

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