Creamy Buffalo Chicken Meatballs are tender, juicy, flavor packed and ready in 30 minutes! These chicken meatballs are perfect as a sub sandwich, with pasta, or as a party appetizer!
In a large bowl mix together the ground chicken, panko, egg, garlic, and seasonings just until combined.
Form the meat mixture into 12-16 meatballs with your hands until there is no mixture left. Set aside on a large plate.
Heat the olive oil in a large skillet over medium-high heat.
Fry half of the meatballs in the oil, stir them every thirty seconds to avoid burning and cook for about 6 minutes, or until they developed a light golden crust and have cooked through.
Remove them from the pan, cook the remaining meatballs in the pan and remove them from the pan as well. Set aside.
Combine all of the sauce ingredients together, except the sour cream, in the frying pan and bring to a boil over medium heat.
Reduce the heat and let simmer for 5-10 minutes to allow the brown sugar to fully dissolve and the rest of the sauce to thicken a bit.
Remove from the heat and stir in the sour cream.
Serve immediately with your favorite pasta, rice, or in hoagie rolls or buns as a sandwich. These can also be served as they are as an appetizer.