I’m really excited to share one of my favorite appetizers that always steals the spotlight—Jalapeño Popper Stuffed Buffalo Chicken Meatballs. These little bites bring together everything I love about spicy buffalo chicken and creamy jalapeño poppers, all packed neatly inside a juicy, flavorful meatball.
Why You’ll Love This Recipe
I love how this recipe transforms a classic appetizer into something even more fun and easy to eat. The heat from the jalapeños, the tang of the buffalo sauce, and the creamy cheese filling make every bite delicious. They’re perfect for game day, parties, or just when I’m craving something spicy and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground chicken
½ cup breadcrumbs
1 large egg
⅓ cup finely minced onion
⅓ cup finely minced celery
⅓ cup finely minced carrot
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
4 oz cream cheese, softened
½ cup shredded cheddar cheese
2 tablespoons diced jalapeños (fresh or jarred)
⅓ cup buffalo hot sauce
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, onion, celery, carrot, garlic, salt, and pepper. Mix until well combined.
In a separate bowl, mix together cream cheese, shredded cheddar cheese, and diced jalapeños until smooth.
Scoop about one tablespoon of the chicken mixture, flatten it in your palm, and add a small spoonful of the cheese mixture in the center. Wrap the chicken around the filling and form it into a ball.
Place each stuffed meatball on the prepared baking sheet.
Bake for about 18–20 minutes, or until the meatballs are cooked through and lightly golden.
Once cooked, transfer the meatballs to a large bowl and toss them with the buffalo sauce until evenly coated.
Serve warm with ranch or blue cheese dressing on the side if desired.
Servings And Timing
This recipe makes about 18 meatballs, enough for 6 servings (3 per person).
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
To make them milder, reduce the amount of jalapeños or use a mild buffalo sauce.
For extra crunch, roll the meatballs lightly in breadcrumbs before baking.
Swap out cheddar for Monterey Jack or mozzarella for a different cheese flavor.
Add a sprinkle of chopped parsley for a fresh touch before serving.
Turn them into a meal by serving over rice or with roasted vegetables.
Storage/Reheating
Refrigerate: Store cooled meatballs in an airtight container for up to 4 days.
Freeze: Place cooked meatballs on a tray, freeze until solid, then store in a freezer bag for up to 1 month.
Reheat: Warm in the oven at 350°F (175°C) for 10 minutes, or microwave in short intervals until heated through. If frozen, thaw in the refrigerator overnight before reheating.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works great in this recipe. It has a similar texture and flavor and keeps the same moisture level.
How spicy are these meatballs?
They have a medium heat level. I can easily adjust the spice by using fewer jalapeños or a milder buffalo sauce.
Can I prepare these ahead of time?
Yes, I often prepare the meatballs and refrigerate them raw for a few hours before baking. They bake beautifully straight from the fridge.
Can I make these without breadcrumbs?
Yes, I can replace breadcrumbs with crushed crackers, almond flour, or oats for a different texture or to make them gluten-free.
What should I serve with these meatballs?
I like serving them with ranch or blue cheese dip and a side of celery sticks. They also pair well with fries or a fresh salad.
Conclusion
I love how these Jalapeño Popper Stuffed Buffalo Chicken Meatballs combine spicy, creamy, and cheesy flavors into one perfect bite. They’re easy to make, full of flavor, and always a hit with friends and family. Whether for a party or a quick dinner, these meatballs never disappoint.
Juicy buffalo chicken meatballs stuffed with creamy jalapeño popper filling, combining spicy, tangy, and cheesy flavors in every bite — perfect for parties or game day snacks.
Total Time:30 minutes
Yield:18 meatballs (6 servings)
Ingredients
1 lb ground chicken
½ cup breadcrumbs
1 large egg
⅓ cup finely minced onion
⅓ cup finely minced celery
⅓ cup finely minced carrot
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
4 oz cream cheese, softened
½ cup shredded cheddar cheese
2 tablespoons diced jalapeños (fresh or jarred)
⅓ cup buffalo hot sauce
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, breadcrumbs, egg, onion, celery, carrot, garlic, salt, and pepper until well combined.
In a separate bowl, combine cream cheese, shredded cheddar, and diced jalapeños until smooth.
Take about 1 tablespoon of the chicken mixture, flatten it in your palm, and place a small spoonful of the cheese mixture in the center. Wrap the chicken around the filling to form a ball.
Place stuffed meatballs on the prepared baking sheet.
Bake for 18–20 minutes or until fully cooked and lightly golden.
Transfer the meatballs to a bowl and toss with buffalo hot sauce until evenly coated.
Serve warm with ranch or blue cheese dressing if desired.
Notes
Use ground turkey as a substitute for chicken if preferred.
Reduce jalapeños or use mild buffalo sauce for a less spicy version.
Roll in breadcrumbs before baking for added crunch.
Sprinkle with fresh parsley before serving for a pop of color.
Serve over rice or roasted vegetables for a meal option.
