Stuffed Buffalo Chicken Meatballs

Name: Stuffed Buffalo Chicken Meatballs with Mozzarella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb ground chicken; 1 large egg; ranch seasoning mix, to taste; salt, to taste; black pepper, to taste; 4 oz fresh mozzarella cheese, cut into 8 cubes; 1/2 cup buffalo sauce; ranch dressing, for serving

These stuffed buffalo chicken meatballs combine ground chicken seasoned with ranch, a gooey mozzarella center, and a coating of buffalo sauce. They're quick to make and work equally well as an appetizer or main course.

🌍American 🏷️Buffalo chicken 🏷️Meatballs 🏷️Appetizer 🏷️Game-day Cheesy

🏷️

🏷️Mozzarella-stuffed

-0:00

TikTok

Total

35 min

Servings

8

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb ground chicken
1 large egg
ranch seasoning mix, to taste
salt, to taste
black pepper, to taste
4 oz fresh mozzarella cheese, cut into 8 cubesoptional
1/2 cup buffalo sauce
ranch dressing, for servingoptional

8 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the ground chicken, egg, ranch seasoning, salt, and pepper.
2
Mix the ingredients until they are well combined.
3
Divide the chicken mixture into 8 equal portions.
4
Take one portion of the chicken mixture and flatten it into a patty in your hand.
5
If using, place a cube of mozzarella cheese in the center of the patty.
6
Form the chicken mixture around the cheese, rolling it into a ball. Repeat for all portions.
7
Place the meatballs on a foil-lined baking sheet.
8
Bake at 400°F for 20 minutes, or until cooked through.
9
Transfer the cooked meatballs to a bowl and pour your favorite buffalo sauce over them.
10
Toss the meatballs gently to coat them evenly in the sauce.
11
Serve immediately, with ranch dressing for dipping if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Chill formed meatballs for 15–30 minutes before cooking to keep the mozzarella center intact and prevent leaking.
Don't overmix the chicken mixture—handle gently to keep meatballs tender; mix just until ingredients are combined.
Toss meatballs in buffalo sauce after baking rather than before to maintain a firmer exterior and prevent sogginess.
Use room-temperature mozzarella cubes slightly smaller than you think—they expand as they melt.

Substitutions

Ground chicken → ground turkey (cooks in same time, slightly leaner)
Fresh mozzarella → sharp cheddar or pepper jack cubes (changes flavor profile, still melts well)
Ranch seasoning mix → Italian seasoning + garlic powder + onion powder (homemade option, adjust salt)
Buffalo sauce → hot sauce + melted butter (1:1 ratio as DIY substitute)

Storage & make-ahead

Refrigerate cooked meatballs in an airtight container for up to 4 days; reheat in a 350°F oven for 10 minutes or in the microwave for 1–2 minutes until warmed through.

Common Questions

Can I make these meatballs ahead of time?

Yes. Form and stuff the meatballs up to 24 hours ahead, refrigerate on a baking sheet, then bake when ready. This also helps them hold their shape better.

How do I keep the cheese from leaking out during cooking?

Seal the mozzarella cube completely inside the chicken mixture and avoid overfilling. Chilling the meatballs for 15–30 minutes before baking also reduces leakage.